Gluten-Free Chocolate Fudge Brownies

Gluten-Free Chocolate Fudge Brownies

4.4 of 5 (47)
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 155.4
  • Total Fat: 10.6 g
  • Cholesterol: 23.3 mg
  • Sodium: 13.3 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.2 g

View full nutritional breakdown of Gluten-Free Chocolate Fudge Brownies calories by ingredient


Get your fudgy brownie fix without the gluten! Get your fudgy brownie fix without the gluten!
Number of Servings: 16


    1/3 cup (6 tablespoons) organic coconut oil
    5 ounces dark chocolate (70%), chopped
    2 large eggs plus 1 egg white
    1 tsp. vanilla
    2/3 cup sugar
    1/3 cup cocoa, unsweetened
    1/3 cup cornstarch
    ˝ tsp. salt


Love this recipe? Check out Marisa Churchill's cookbook Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales for more low-fat, low-sugar recipes to keep you slim while satisfying your cravings!


Preheat the oven to 350°F and grease an 8” square pan.

In a bowl, combine the chocolate and coconut oil. Melt the two in the microwave over medium heat, stirring frequently. Once melted, stir to combine. Set aside.

In a separate small bowl, combine the cocoa, cornstarch and salt. Set that aside. In a large mixing bowl, whisk together the two eggs and one egg white. Add the vanilla and slowly add the sugar, whisking until well combined. Pour in the melted chocolate and whisk. Add the cocoa mixture and whisk until thoroughly combined. Pour into the prepared pan. Bake the brownies for about 25 minutes. Do not over-bake. The brownies are done when a knife inserted into the center comes out with a few streaks and crumbs on it. Allow the brownies to cool before cutting. Store leftovers at room temperature.

Serving Size: Makes 16 servings

Member Ratings For This Recipe

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    10 of 10 people found this review helpful
    Decadently chocolate brownies made a wonderful treat. Thanks for sharing the recipe. - 6/14/14

    Reply from MARISACHURCHILL (6/16/14)
    It was my pleasure to share the recipe. I'm glad you enjoyed it!

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    8 of 9 people found this review helpful
    Rich tasting and delicious! I will definitely make these again. - 2/27/15

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    6 of 9 people found this review helpful
    Store leftovers at room temp...what leftovers! These sound yummy. You could substitute Splenda or Stevia for the sugar for a lower calorie treat. - 2/26/15

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    4 of 9 people found this review helpful
    Cutting 16 pieces in an 8" pan is ridiculous, really! Nonsense! Coconut oil sucks - 9/2/15

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    2 of 2 people found this review helpful
    sub tapioca with the cornstarch, it was good - 4/18/20