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Close up of a stack of gluten sugar free brownies sitting on a wire rack ready to be eaten. The imgaes shows the fluffy fudgy texture if the brownies and their crispy tops.

Fudgy Gluten and Sugar Free Browniess (Dairy-Free)

Patricia Granek
These gluten-free sugar-free brownies are rich, fudgy, and naturally sweetened with dates and maple syrup. The perfect texture, with a deep chocolate flavor and a slight crackly top, makes them an ideal treat for any occasion.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine Gluten-free, Vegan
Servings 12 servings
Calories 201 kcal

Ingredients
 

Dry Ingredients

  • 1 cup gluten-free all-purpose flour
  • ¼ cup buckwheat flour
  • ⅓ cup cocoa powder
  • ½ cup dark chocolate chips sugar free
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 1 ¼ cup boiling water
  • ½ cup dates pitted
  • ½ cup coconut oil
  • ¼ cup ground chia seeds
  • ⅓ cup maple syrup (optional)
Step-By-Step ImagesScroll back for process images and recipe tips!

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a brownie pan or line with parchment paper.
  • Mix dry ingredients: In a large bowl, combine all dry ingredients and stir well.
  • Prepare wet ingredients: Into a blender, add the boiling water along with the pitted dates and chia seeds and let sit for 5 minutes. Then add in the coconut oil, (and maple syrup of sugar if using) and blend until smooth.
  • Combine wet and dry ingredients: Add the wet mixture to the dry ingredients and stir until well combined. The batter should be thick but smooth.
  • Fold in chocolate chips: Gently mix in half of the sugar-free chocolate chips.
  • Add batter to pan: Pour into the prepared pan and smooth the top. Sprinkle remaining chocolate chips on top.
  • Bake for 18-25 minutes, until a toothpick comes out clean and the top is crackly.
  • Cool and slice: Let the brownies cool completely in the pan before slicing into squares.

Notes

Storage Tip: Store in an airtight container at room temperature for up to a week. For longer storage, freeze for up to 3 months.
Main Tip: Ensure the batter is slightly wet and sticky before baking for the best fudgy texture. Avoid overbaking to keep them moist and chewy.

Nutrition

Serving: 1servingCalories: 201kcalCarbohydrates: 21gProtein: 3gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.1mgSodium: 139mgPotassium: 155mgFiber: 4gSugar: 7gVitamin A: 4IUVitamin B12: 0.02µgVitamin C: 0.1mgCalcium: 80mgIron: 1mgZinc: 1mg
Tried this recipe? I’d love to hear how it turned out in the comments !