Fudge Brownies


This brownie recipe is what I would consider a classic fudge brownie.  It is comparable to one of my childhood favorites–Betty Crocker walnut brownies.  The differences are that it is made from scratch (not from a box), vegan and gluten-free, and there is not any cholesterol.  Since there is quite a bit of coconut sugar in this recipe, I cannot say that these brownies are healthy.  For all those who miss their pre-vegan and gluten-free days brownie, this is dedicated to you!  Always feel free to substitute the sugar with erythritol to make this sugar-free, and it should taste just as good!

Make brownie pops with this recipe!  Or if you have vanilla ice “cream,” make yourself a brownie a la mode, create a chocolate brownie ice cream by throwing in pieces of this brownie, or just enjoy these brownies just as they are!

Happy eating!

This recipe was inspired by ingredients that Vitacost.com kindly sent to me.  Click on the ingredients links to purchase the same ingredients I used to make my classic fudge brownies.  Click here for Vitacost.com savings.


Fudge Brownies

Servings: 9

Time: 3-4 hours

Brief:  This is a classic fudge brownie recipe. It’s reminiscent of a Betty Crocker chocolate walnut brownie, only this is vegan and gluten-free!

Diet: V, GF, DF, SF




2 ½ Tbsp flax meal

1/3 cup plus 1 ½ tsp filtered water

1 ¼ cup vegan semi-sweet chocolate chips, melted

¼ cup plus 2 Tbsp coconut oil, melted*

1 ½ tsp vanilla extract

½ cup coconut sugar

*Make sure the coconut oil is melted when you measure it.



½ cup sorghum flour

2 Tbsp brown rice flour

2 Tbsp arrowroot flour

¼ tsp sea salt

¼ tsp baking soda

1/8 tsp xanthan gum, optional


Other Ingredients:

½ cup walnuts, roughly chopped



1. Preheat oven to 350F. Line a 7”X7” or 8”x8” square pan with parchment paper and spray with nonstick cooking spray.

2. In a small bowl, combine the flax meal and filtered water. Mix and set aside.

3. In a large bowl, add all of the dry ingredients and whisk to combine. Set aside.

4. a) Place the chocolate chips and coconut oil into a large heat-safe bowl that can sit right over a small saucepot with very lightly simmering water.  Stir the chocolate and coconut oil with a silicone spatula until the chocolate melts. Remove from heat.

b) Alternatively, in a medium microwave-safe bowl, add the coconut oil and chocolate chips and melt in the microwave for about 30-45 seconds until melted.

5. Stir well, add the flax mixture, vanilla extract, and coconut sugar.

6.  Pour the wet mixture into the dry mixture and stir well to combine.  Fold in the roughly chopped walnuts.

7.  Pour the batter into the prepared baking pan and place a piece of parchment paper at the top and flatten it out with your hands or with a roller until smooth and even.

8. Bake for 30 minutes.  When you pull it out of the oven, it will be sizzling and bubbly, and will seem like it’s not fully cooked.  Don’t worry about that– it’s normal and will set as it cools and chills.   Do not slice into it.  I repeat, do not slice it yet because it will fall apart and crumble.  Allow the brownies to cool in the pan for about 1 hour.  When they are completely cool, place the brownie pan into the refrigerator until they are cold.  This makes them easier to handle and easier to cut.  I usually cool them overnight.  Once they are completely cold, remove them from the refrigerator and holding onto the parchment paper transfer them onto a cutting board.  Cut 9 square pieces or smaller pieces.

9. Best stored in the refrigerator in an airtight container and eaten cold!



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6 Thoughts on “Fudge Brownies

  1. Eleanor on June 13, 2014 at 7:29 am said:

    Is there any way I can sub out sorghum flour or is it essential? I feel like I have an arsenal of gf flours, but that is one I’ve never used.

  2. Hi Eleanor,

    Thank you for your question. You should be able to substitute with another gluten-free flour, like gf oat flour, amaranth, or even substitute the sorghum, arrowroot, and brown rice flour with a premixed gf flour altogether. I, personally, enjoy mixing those 3 flours with the sorghum as the dominant flour because I find that some premixed gf flours contain so much tapioca or brown rice flour, yielding a tougher texture than I desire. Whatever you choose to use, please let me know how it turns out! Enjoy!

    All The Best,


  3. Amy McGarry on July 8, 2014 at 1:49 am said:

    Hello! To fit with what I have in the cupboard, do you think it would still work if I substituted the flax meal (made into gel) for chia seeds (made into gel), the sorghum with buckwheat, and the xanthan gum with psyllium husk (or just leave out all together?) sorry for all the questions, I just would love to try :-)

  4. Hi Amy!

    Thank you for your questions and my sincere apologies for my delayed response! I didn’t see that I received your message until right now.

    As for you subsitutions, I think they will work. You can try leaving out the xanthan gum altogether! The chia seeds will definitely work, and even better if they are blended before making the gel. If you have an all-purpose gluten-free flour, you can even substitute the sorghum, brown rice, and arrowroot for the all-purpose flour. A gluten-free oat flour will work great in place of the sorghum flour, but I think the buckwheat should also!

    Please let me know how it turns out! Thank you!

    All The Best,


  5. Amy McGarry on July 21, 2014 at 11:01 pm said:

    Hey Yvonne! just letting you know I just made these brownies and yummmmmmmm they seriously taste so good :-) I ended up getting flaxseed meal so I was able to use that, but I still substituted the sorghum for the buckwheat and didn’t use the xanthan gum! they didn’t sizzle when they came out, and I was able to cut into them pretty much as soon as they had cooled! which I’m very happy about because I wanted to try them so badly hahah! Thankyou for the recipe :) xxx

  6. Hi Amy!

    Thanks for letting me know how they turned out! I’m so happy to hear your thoughts and that you like them! Yay!!! I hope you try more of my recipes and enjoy them, too!<3



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