Fudgy Chocolate Brownies (Gluten Free, Refined Sugar Free, Dairy Free)
These gluten-free fudgy chocolate brownies are everything you want in a brownie…dense, chewy, and ridiculously chocolate-y. Made with simple pantry staples and no refined sugar, they taste like the real deal… only way, way better.
These Gluten-Free Fudgy Brownies Taste Like the Real Deal. I’m sure we’ve all known the disappointment of trying a “healthier” brownie recipe (black bean brownies, I’m looking at you) at some point in our lives only to end up with something dry, flavorless, and utterly depressing. That’s not what we’re doing around here. These brownies are thick, soft, gooey, and DEEPLY chocolatey, thanks to a combo of melted dark chocolate, olive oil, and almond flour.
Watch Me Make Fudgy Chocolate Brownies
No butter. No gluten. No dairy. And no refined sugars. Just straight-up fudgy perfection with that iconic rich cocoa flavor and that classic crackly top. These taste like your childhood boxed brownies… but way more satisfying and way more nutrient-dense.
This is one sweet treat I almost always reach for, but especially for hormone balance. These fudgy brownies are loaded with ingredients that naturally support your hormones. Almond flour and olive oil provide healthy fats and vitamin E to reduce inflammation and balance blood sugar. Cocoa and dark chocolate are rich in magnesium, a key mineral for stress support, muscle relaxation and estrogen metabolism. And eggs bring in cholesterol, the building block for hormone production. Basically—your cravings and your cycle will thank you.
Make a batch, keep them in the fridge, and try not to eat them all in one sitting… don’t say I didn’t warn you!
Why You’ll Love These
Insanely chocolatey – Real melted chocolate plus cocoa powder means a deep, rich, chocolate flavor in every bite.
Fudgy and chewy – Olive oil keeps them moist and dense, while almond flour adds body and chewiness.
Better-for-you ingredients – No refined sugar, gluten, or dairy—but still tastes naughty.
No mixer required – Just a bowl, a whisk, and 30 minutes start to finish, soooo you literally have no excuse not to make these!
What You’ll Need
Almond flour – Use fine blanched almond flour for the best texture. This replaces traditional flour and keeps them gluten and grain-free. It’s also rich in healthy fats + vitamin E, which also supports hormonal health
Cocoa powder – Make sure to use unsweetened cocoa (cacao powder works too) for an ultra deep and chocolatey flavor. Cocoa is a great source of magnesium, which plays a huge role in hormone balance — particularly for supporting estrogen metabolism, reducing PMS symptoms, and calming the nervous system
Dark chocolate – You’ll melt it into the batter for extra richness. I use Hu Kutchen to keep them refined sugar free.
Coconut sugar –This gives a warm, caramel-like sweetness with a lower glycemic index for better blood sugar balance!
Olive oil – Anti-inflammatory, and adds moisture and richness. Avocado oil or a refined coconut oil works too if preferred.
Eggs – Help bind and give structure. (Pro tip, room temp works best). Fun fact, cholesterol is actually a precursor to hormone production! Don’t fear dietary cholesterol!
Baking soda – Just a little lift to balance the density.
Salt – Don’t skip it! Chocolate and sea salt are iconic together.
How to Make Them
Preheat oven to 350°F and line a loaf or 8x8 pan with parchment.
Whisk together melted chocolate, olive oil, and eggs until glossy.
Stir in the coconut sugar, almond flour, cocoa, baking soda, and salt until smooth.
Pour into the pan and smooth the top.
Bake for 22–26 minutes, until just set in the center.
Cool slightly before slicing—if you can wait that long.
FAQ
Can I substitute the eggs?
Yes! You can try flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) for a vegan version. Just note that texture may be slightly less fudgy.
Can I use a different oil?
Olive oil adds richness and anti-inflammatory healthy fats, but melted coconut oil, avocado oil, or even butter all work well here.
Do I have to use almond flour?
Almond flour gives these brownies that perfect chewy texture. I have not tried any other flours. Cashew flour MIGHT work as a substitute, but try at your own risk. Regular flour will not work.
Do these brownies taste like almond?
Not at all! Almond flour is incredibly mild and gives it a rich, dense crumb. The flavor is all chocolate.
How should I store them?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They’re even fudgier the next day.
Can I freeze them?
Yes! Freeze brownie squares between layers of parchment in a sealed container. Thaw in the fridge or microwave for a quick treat.
Hormone Balancing Fudgy Chocolate Brownies (Gluten Free, Refined Sugar Free, Dairy Free)
Ultra-rich gluten-free chocolate brownies with almond flour, olive oil, and no refined sugar. Fudgy, chewy, and better than boxed mix.
Ingredients
Instructions
Notes
- If you’d like, sprinkle flaky salt or extra chocolate chips on top before baking.
Nutrition Facts
Calories
298Fat
23 gCarbs
18 gFiber
4 gSugar
9 gProtein
7 gCalories are approximate off of 9 servings
Like This Recipe?
💡 More brownie recipes you’ll love: [Peanut Butter Stuffed Protein Brownies] / [Cheesecake Brownies] / [ Peanut Butter Banana Brownies]