Ultimate Moist & Fudgy Brownies

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Ultimate Moist & Fudgy Brownies by WickedGoodKitchen.com ~ Chewy and fudgy cocoa brownies at their finest. #chocolate #glutenfree #grainfree #dairyfree #recipeUltimate Moist & Fudgy Brownies
(aka Black Magic Brownies)

Are you a fan of Black Magic Cake? I am. If you have ever made and enjoyed this particular chocolate cake before, you know it is a very decadent and moist cake with the perfect chocolate flavor enhanced by strong brewed coffee. I have made this cake countless times. The first time I made it as a young baker, I was amazed as to how dark and fudgy the cake tasted as well as how moist it was. It kind of blew my mind.

Well, this is my ode to that cake, Black Magic Cake…in the form of a scrumptious brownie! Crazy, right? I mean, water in the list of ingredients…in a recipe for a fudgy moist and chewy brownie? (I know!) But, bear with me. And, you will be rewarded. Greatly.

As I mentioned last week, in my post for Slutty Caramel Apples, I had a major victory with a dairy and grain free (thus, also gluten free) brownie recipe, this recipe, for Ultimate Moist & Fudgy Brownies (aka Black Magic Brownies). And, I have been chomping at the bit to share it with you!

Please accept my apologies for this post being published later than expected. But, I have a good reason. Last Sunday, I started a cleanse and, on Monday and Tuesday, I was pretty much knocked on my bum with flu symptoms. Major buzzing kind of headaches, foggy brain (could not concentrate on anything important to save my life), body aches and nausea. Ugh. Not fun. And, talk about sleep? Monday night I slept for 14 hours! I don’t think I’ve ever slept so long.

However, yesterday, I was back to normal, feeling much better and actually felt rested after sleeping a normal 7 hours. The symptoms I was experiencing is known as “die-off” symptoms. Those who have done cleanses will know exactly what I am talking about. I try to do 2 per year—especially 1 following the holidays after indulgences. Have you ever done a cleanse before?

Anyway, let’s get back to talkin’ super moist brownies before I bore you to tears!

Ultimate Moist & Fudgy Brownies by WickedGoodKitchen.com ~ Chewy and fudgy cocoa brownies at their finest. #chocolate #glutenfree #grainfree #dairyfree #recipe

Today’s recipe for Ultimate Moist & Fudgy Brownies (or Black Magic Brownies) delivers everything it promises. Although it is made with cane sugar as well as light brown sugar (made from molasses), and is dairy and grain free, it is most definitely not paleo. This recipe was designed for when we want a brownie with a dark, deep chocolate-y flavor, chewy texture and moist crumb, just like with traditional fudgy brownies, but we must live a dairy and grain free diet due to allergies. We are talking about an occasional treat.

Since I was feeling better yesterday, and in the mood to get back in the kitchen, I baked these brownies again testing them using blonde coconut palm sugar in lieu of the brown sugar called for to lessen the amount of refined sugars used in the recipe. It is good to have options, don’t you think? Well, it worked like a charm!

What makes this recipe unique is that water is mixed with the cocoa, baking soda and a portion of the fat to mimic melted chocolate and is based on my Mom’s recipe for Cocoa Brownies from the early 1990s. Since this recipe is dairy free, it is essential to recreate melted chocolate without resorting to using any dairy such as butter or any other milk products. It was only natural for me to reach for Mom’s tried and true recipe that we have baked as a family for years. Then, I added espresso powder to go along with the boiling water to emulate the strong brewed coffee called for in the recipe for Black Magic Cake.

Just as with my dairy and grain free recipe for Chocolate Chip Blondies (or Congo Bars), I am using my favorite blend of healthy flours consisting of almond flour, tapioca flour/starch and coconut flour. Also used is part palm shortening with natural butter flavor and part coconut oil in the ideal ratio to recreate the same flavor and texture sensation all butter would lend.

Ultimate Moist & Fudgy Brownies by WickedGoodKitchen.com ~ Chewy and fudgy cocoa brownies at their finest. #chocolate #glutenfree #grainfree #dairyfree #recipe

Yes, indeed our Ultimate Moist & Fudgy Brownies (or Black Magic Brownies) are everything you would expect in a moist, chewy and fudgy traditional brownie with a delicate crackly top whilst oozing with melted semisweet chocolate chip goodness. What is the best part? Our recipe is both grain and dairy free that is also naturally gluten free!

Seriously. Just look at that tender-crackly and flaky top! And, look at that chewy moist interior. YUM!

What makes our gluten, grain and dairy free Ultimate Moist & Fudgy Brownies (or Black Magic Brownies) wicked good? The perfect blend of gluten and grain free flours combined with the ideal ratio of tropical fats to mimic all-purpose wheat flour and butter…classic ingredients found in moist, rich and fudgy brownies. Proper mixing techniques in a well-tested recipe to yield an allergy-free version of what we all expect in an exceptional brownie. This recipe has it all…the rich, the buttery, the fudgy, the ooey-gooey and the chewy…as well as exceptional flavor. Yes indeed, my friends…these brownies are definitely wicked good!

Whip up a batch of these irresistible Black Magic Brownies this weekend to share with friends and family. As I have said before, everyone will think you are a gluten, grain and dairy free rock star pastry chef!

Bon appétit!






Ultimate Moist & Fudgy Brownies by WickedGoodKitchen.com ~ Chewy and fudgy cocoa brownies at their finest! No one will ever know they are dairy, gluten and grain free! | dairy gluten grain free chocolate dessert recipe


Ultimate Moist & Fudgy Brownies

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: Makes 20 bars.

Ultimate Moist & Fudgy Brownies

What makes our gluten, grain and dairy free Ultimate Moist & Fudgy Brownies (or Black Magic Brownies) wicked good? The perfect blend of gluten and grain free flours combined with the ideal ratio of tropical fats to mimic all-purpose wheat flour and butter…classic ingredients found in moist, rich and fudgy brownies. Proper mixing techniques in a well-tested recipe to yield an allergy-free version of what we all expect in an exceptional brownie. This recipe has it all…the rich, the buttery, the fudgy, the ooey-gooey and the chewy…as well as exceptional flavor. Yes indeed, my friends…these brownies are definitely wicked good!


  • ½ cup + 3 tablespoons (77 grams) blanched almond flour, such as Honeyville® Farms
  • ½ cup + 2 tablespoons (75 grams) tapioca flour, such as Bob’s Red Mill®
  • 2 tablespoons (14 grams) organic coconut flour, such as Bob’s Red Mill® or Tropical Traditions®
  • 1¼ teaspoons (6 grams) kosher salt, such as Morton® or 1 teaspoon sea salt
  • 1½ teaspoons (4.2 grams) guar gum, NOW Foods® preferred
  • ½ cup (96 grams) butter flavored palm shortening, such as Spectrum®
  • 3 tablespoons (42 grams) organic extra virgin coconut oil, such as Nutiva®
  • ¾ cup (84 grams) unsweetened cocoa powder, sifted, I prefer Pernigotti
  • ½ teaspoon (about 3 grams) baking soda
  • ½ cup (120 ml) boiling water
  • 2 teaspoons (3 grams) instant espresso granules, such as Ferrara®
  • 1 cup (192 grams) organic granulated cane sugar
  • 1 cup (200 grams) packed light brown sugar
  • 2 large eggs (mine weighed 101 grams w/o shells), at room temp, beaten
  • 1 tablespoon (15 ml) pure vanilla extract, such as Nielsen-Massey®
  • 1 (10 ounce/283 gram) package Enjoy Life® Semi-sweet Chocolate Chips


Arrange oven rack in lower third of oven and preheat oven to 350ºF. Lightly grease a 9x13-inch metal baking pan with shortening. (I like to use my Williams-Sonoma Goldtouch® Nonstick Rectangular Cake Pan.) Line pan with baking parchment so there is an overhang. Do this by measuring parchment 4 inches in length additionally at each side of pan. This will allow 2 inches of coverage on each end once folded and tucked in. Lightly grease parchment paper. This will create “handles” which will help removing bars from pan and to easily transfer to cutting board to cut into even bars.

In a medium bowl, whisk together flours, salt and guar gum; set aside. In a small saucepan, melt together the shortening and coconut oil.

In a large bowl, whisk together cocoa powder and baking soda until well combined. Add half of the melted shortening and coconut oil mixture (about 5½ tablespoons) and whisk until well blended. Add boiling water with espresso granules dissolved in it; stir until thickened and smooth. (The consistency will resemble fudge frosting.) Add sugars, eggs, vanilla and remaining melted shortening and coconut oil mixture. Stir vigorously until well blended and sugars dissolve considerably. Add flour mixture all at once and mix just until small streaks of flour remain. Fold in chocolate chips. Using a rubber spatula, scrape batter into prepared pan and smooth the top evenly.

Bake in preheated oven until the edges are browned and crisp, the top is glossy with a crackled texture and center still appears a bit uncooked, about 35 minutes. Test by inserting a toothpick into center. The dough should be soft. Do not bake over 35 minutes or brownies will become too dry and crumbly once cooled.

Allow brownies to cool significantly on wire rack, at least 1 hour, before removing from pan. This amount of cooling time will make the brownies more solid and easier to handle. Remove from pan using folded parchment paper at sides of pan as “handles”. Transfer to large cutting board. Carefully cut into even squares using a ruler as a guide with a sharp chef’s knife peeling away parchment as you go.

Keep brownies stored in an airtight container at room temperature or freeze.

Recipe Notes


Choice of “Brown Sugars”: If you use blonde coconut palm sugar, your brownies will be fudgy but slightly more cakelike, yet still moist and chewy. The reason for this is simple…coconut palm sugar, albeit lower on the glycemic index scale, is a very dry sugar. Use 1 cup (192 grams) organic blonde coconut palm sugar, such as SweetTree®, in place of the light brown sugar called for in the recipe. Should you use light brown sugar (made with the addition of molasses making it a moist sugar), your brownies will be fudgy, extra-moist and tender as well as chewy and less cakelike. Decide which is most important to you.

Choice of Chocolate Chips: Guittard® Real Semisweet Chocolate Chips and Extra Semisweet Chocolate Chips are gluten free. However, they are processed on the same equipment as milk chocolate. Therefore, they should not be considered dairy free. I like to use 1½ to 2 cups (255 to 340 grams) Guittard® chocolate chips as I do not react to them with my dairy allergy. Enjoy Life® Semi-sweet Chocolate Chips are a safe choice as they are dairy, gluten and soy free.

Guar Gum: Guar gum is added to provide the chewy factor. Since we are not using melted chocolate and regular all-purpose wheat flour, which contains gluten, the addition of guar gum is a must for the optimum fudge brownie texture.

Why Honeyville® Farms Blanched Almond Flour? Honeyville® Farms Blanched Almond Flour can be ordered online via Honeyville Grain at HoneyvilleGrain.com. This recipe will ONLY work with the superfine milling of Honeyville’s blanched almond flour which makes it more of a true grain-free ‘flour’. The blanched almond flour by Bob’s Red Mill is too coarse (not as fine) for this baking project and is more of an almond ‘meal’. It is essential to use a superfine milled blanched almond flour, such as Honeyville® Farms available at Honeyville Grain online.

Measuring & Baking Tips

Measuring: When measuring almond flour without a kitchen scale, it is imperative that you “pack” the cup full. Each cup of almond flour should measure 112 grams. This is per the manufacturers of almond flour as well as per Dr. Jean Layton, author of Gluten-Free Baking For Dummies. The only way to reach the necessary weight of 112 grams of almond flour, when measuring by volume with a measuring cup, is to pack the cup. Now, there is "lightly packing" the cup, "packing" the cup or "firmly packing" the cup as a general rule of thumb. I would say that simply "packing" the cup is ideal versus either lightly or firmly packing the cup because I conducted tests and weighed the flour after each volume measurement method. I hope this information will give you some guidelines to go by if you do not own a kitchen scale.

Baking: When baking the brownies, you will need to watch them closely if you do not have an oven thermometer to calibrate your oven temperature. Cookies and pastries made with nut flours brown quickly and all too easily they can become over-browned.

Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.


About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.


  1. I am one happy man to see you are back on your feet and in and out of the oven, Stacy!! These brownies are exactly what I needed to see this morning! You are the best!

    • Aww…thank you, Dan! You are the very best, my man. You always make me smile. Thank you and have a fabulous Friday and weekend!

  2. Moist and fudgy, oh goodness, you just won the key to my heart! Absolutely beautiful and delicious!
    Pamela @ Brooklyn Farm Girl recently posted…Chopped Mexican Chicken and Corn SaladMy Profile

  3. These looks so rich and divine!! Pinned!!
    Mr. & Mrs. P recently posted…Apple and Walnut Stuffed Turkey Breast (10 easy steps!)My Profile

  4. These brownies look incredible Stacy! Pinning! Love how moist and fudgy they look, wish I could grab one of these babies right off the screen 🙂
    Kelly recently posted…Pear Cheesecake Bars with Oat StreuselMy Profile

    • Thank you, Kelly! Moist and fudgy brownies are my ultimate weakness, too. But, since I’ve had my fill of chocolate lately, I’ll trade you for your scrumptious Pear Cheesecake Bars with Streusel Topping! 🙂

  5. Oh my, these look so decadent. I could chomp into my monitor!
    Norma | Allspice and Nutmeg recently posted…Roasted Asparagus with Honey Maple Tahini SauceMy Profile

  6. These look RIDICULOUSLY good!!! I also love using Guittard for brownies and other baked goods. I wish I had a slice (or 3) of these brownies right now 🙂
    Bianca @ Confessions of a Chocoholic recently posted…Linguini with Pumpkin Cream SauceMy Profile

    • Thank you, Bianca! Agreed. Guittard is the way to go…my No. 1 pick for fine-quality chocolate chips. Thanks for stopping by!

  7. Kumar's Kitchen says:

    Gorgeous brownies….we have never seen such gooey, melt in mouth perfect brownies before,sheer decadence in every bite of these wickedly good dainties,thanks so much for sharing…can’t wait to try our hands on making a huge batch of these 🙂
    Kumar’s Kitchen recently posted…Sweet Sensations : Suji Halwa, Semolina Fudge With Rose, Nuts & Cardamom 🙂My Profile

  8. Maria | Pink Patisserie says:

    Perfectly moist and gooey, I’m feeling the need to have brownies for my breakfast! So impressed that these are allergy free too! Fantastic!

  9. OMG! These brownies look out-of-this-world amazing!!! So so tempting!! Pinned!
    Anna@CrunchyCreamySweet recently posted…Blender Apple Bread RecipeMy Profile

  10. Whoa-incredible brownies, Stacy. Fudgy perfection. That is tempting me…if I show my kids you know I’ll be baking these immediately for them!:)) Or maybe for me!
    Lora @cakeduchess recently posted…Raspberry Jam Bundt with Peanut Butter Glaze-#BundtaMonthMy Profile

    • Thank you, Lora! Your family will truly enjoy these fudgy brownies. Send me a DM and I will convert to conventional recipe for you unless you wish to try baking them as is, grain free and dairy free. Thanks for stopping by and have a great weekend!

  11. These brownies look to-die-for! I’m drooling over that oozing chocolate :).
    Laura (Tutti Dolci) recently posted…fresh apple cake with caramel glazeMy Profile

  12. I love anything chocolate Stacy, can’t seem to get enough of it. Wish I was your neighbor, all your baked goodies are just calling my name. Completely tempted to go and whip up a batch. Love it.

    • Aww…thank you, Asha! I wish we were neighbors, too. Just imagine all the baking and cooking treats we could share. You are such a fabulous cook and baker. Thanks for stopping by, my friend!

  13. Wow, these brownies truly look like the fudgiest creation on earth. Amazing recipe…I’m itching to try this out the next time I’m in the kitchen! (:
    Monica recently posted…White Chocolate Mousse Truffle CakeMy Profile

  14. Holy moly!! I want these!! They look perfect and fudgy and delicious, Stacy!
    Tieghan recently posted…Healthier Sweet Potato Casserole Boats with Pecan Flax CrumbleMy Profile

  15. These sound like the most amazing way to end a cleanse, ever!
    Kristen recently posted…Celebrating 7 Years of Blogging {Recipe: The Best Dinner Rolls}My Profile

    • LOL! I had to restart that cleanse…it was those dastardly Pumpkin Blondies that got me, too! What dairy and wheat allergy? I still taste-tested. 😉 Thanks for stopping by, my friend. And, for making me smile. Hope you’re having a fabulous week!

  16. These look perfectly moist and chocolatey fudgy Brownies!!! The pics are awesome. Nice to find and go through your recipe. Like and love to eat. Thank you for sharing.
    Josie – Best Frozen Yogurt recently posted…Josie’s Frozen Yogurt is Good For your Health… and Your Tastebuds!My Profile

  17. Oh my gosh, Stacy! These look heavenly! And the perfect consistency, too. I need to make these ASAP!!!
    ashley – baker by nature recently posted…Italian Sausage, Pepper, and Onion DumplingsMy Profile

  18. I am looking to make this recipe lower in carbs. Could I replace the tapioca with anything else like coconut flour? I am also planning to use eyrithritol and stevia as sweeteners. I might add a couple tablespoons of coconut palm sugar.

    • Hi there, Lorn! Thank you for writing. My apologies for the delay in reply as I have been down with the flu. Changing out the sugars should pose no problem. However, the flour properties are entirely another matter. This recipe was specifically formulated to incorporate tapioca flour for the nice crackly top and chewy texture for the center of the brownies. Coconut flour is a very thirsty flour and cannot be substituted equally for tapioca flour. You are better off preparing a low carb brownie recipe calling for almond and coconut flours and a low carb sugar replacement. I hope that I have answered your question thoroughly and completely. Meanwhile, happy low carb baking!


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