You will not believe how good these decadent, fudgy grain free chocolate brownies are! They have a hidden vegetable, delicata squash, and include no refined sugars. No one will guess there is a good for you ingredients hidden in the brownies.
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❤️ Sandi’s Recipe Summary
The Quick Bite: These homemade brownies are made with coconut flour, making them completely grain-free. They are also refined sugar-free and turn out perfectly fudgy and full of flavor.
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What if I told you you could have these delicious, grain-free brownies with no refined sugar? Well, this brownie is a new hit in our house! Now, my kids don’t know I added in some winter squash puree. This secret ingredient helps to keep these brownies fudgy, and don’t worry, they do not have any squash flavor. I also tested this recipe with roasted acorn squash, and it turned out just as delicious.
To make them grain-free, I used coconut flour, which uses moisture to help hold everything together. I sweetened them with maple syrup and lots of chocolate chips. You may also want to check out my other delicious gluten free brownie recipes, too!
My daughter has been on the AIP diet for a year. She just moved home and I found this recipe and made it for her. So yummy! She’s very happy and feels the love. Thank you!
Kathy r., blog comment
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Coconut Flour – This is the main flour in this recipe. You don’t need much since coconut flour absorbs so much liquid.
- Tapioca Starch – You can also use arrowroot starch.
- Cocoa Powder – I like to use Anthony’s brand because they test to verify their powder is gluten free. They make regular cocoa powder and Dutch process cocoa powder. Both taste great in this recipe.
- Coconut Oil – This fat helps keep these brownies fudgy. You can use another type of oil if you prefer.
- Eggs – Use large eggs. To make this egg-free swap, one flax egg and 3 TBSP of applesauce.
- Maple Syrup – I used maple syrup as the main sweetener. One reader said agave also sweetens nicely.
- Chocolate Chips – Use Enjoy Life for dairy-free or Lily’s chips for sugar-free chocolate chips.
- Nuts – Optional. I used walnuts
How to Make Grain-Free Brownies (Step-By-Step)
Add the roasted delicata squash to a stand mixer along with 2-3 tablespoons of water. Add the whisk attachment and whip it. You want the texture to be like canned pumpkin.
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Step 2: Add the dry ingredients to a large mixing bowl and whisk to blend.
Step 3: Add the wet ingredients and whipped squash in a smaller
Step 5: Combine the wet and dry ingredients. Mix into a thickish brownie batter.
Step 6: Pour the coconut flour brownie mixture into an 8×8 baking pan sprayed with gluten free baking spray. Bake at 350ºF for 25 minutes or until done. You can tell they are done when the top is dull and firm to the touch.
Frequently Asked Questions:
Coconut flour needs a large amount of liquid as it expands. This recipe uses 3 tablespoons, which is all you need.
These brownies will last up to 4 days in an airtight container or up to 4 months in the freezer.
More Gluten Free Brownie Recipes:
- Gluten Free White Chocolate Brownies
- Sweet Tart Gluten Free Lemon Brownies
- Gluten Free Brownie Bites
- Easy Gluten Free Butterscotch Brownies
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Fudgy Grain Free Brownies
Ingredients
- ½ cup pureed roasted delicata squash * see note
- ⅓ cup coconut oil melted
- 2 large eggs
- 3 tablespoons coconut flour * see note
- ¼ cup tapioca starch * see note
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon xanthan gum
- ½ cup cocoa powder + 2 TBSP
- ⅓ cup maple syrup
- ¼ cup Optional: chopped walnuts
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350º F.
- Spray a 8×8 baking dish with coconut oil, or other nonstick oil.
- In a large bowl, add dry ingredients and whisk to blend.
- In a small bowl, add wet ingredients and squash puree.
- Use a mixer to blend well. (This also helps break up the squash more.)
- Add wet ingredients to the dry ingredients and mix well.
- Pour into baking dish and bake for 20-25 minutes until done in the center.
Notes
- Note if you can’t find delicata squash, you can substitute acorn or butternut squash.
- Coconut flour is unique in the amount of moisture it absorbs. You can’t substitute the same amount of gluten free flour.
- Maple syrup is the main sweetener, but you can also use agave nectar.
- These brownies will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
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SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Wow. I did 4X your recipe yesterday and just tested a bite. FANTASTIC RECIPE!! We are vegan so I used half flax eggs and half applesauce in mine, half acorn squash and half pumpkin I baked that I had to use up. Perfect texture and just barely sweet. Adding dark chocolate ganache on top but they don’t need it. YUM!!
I am thrilled you loved these brownies, Suzi. Thank you so much for coming back and letting me know that flax and applesauce worked.
Wonderful recipe!
I even made substitutions that made me skeptical (flax seed for eggs, cut the syrup in half, used butternut, no xanthan). Definitely keeping this one. The texture was perfect!
Wow, your substitutions sound great. I am so glad to know the flax eggs worked well in this recipe!!
Our daughter had what was probably Covid early summer, 2020; she has some long-haul symptoms and has been on the AIP diet for a year. She just moved home and I found this recipe and made it for her. So yummy! She’s very happy and feels the love. Thank you!
I am so glad she loved them Kathy. I am so sorry to hear she is suffering with Long Covid symptoms. Many are similar to those with POTS and dysautonomia…and it is rough. I hope she gets through this and feels better. I am glad she is home with you.
Thank you, Sandi. We are thrilled to have her home, nine years after she graduated from high school (and five years after college). I know we’ll make these brownies again! Would they work with pumpkin puree or apple sauce in place of the squash? (I know we’ll run out of delicata squash eventually)
Hi Kathy, you can use any puree for these including sweet potato, butternut squash, apple sauce, pumpkin, etc. Enjoy!