Name: Gluten Free Stuffed Brownies
Prep time: 10 min
Cook time: 30 min
Ingredients: 4 large eggs; 2 tsp vanilla extract; 1 ½ cups coconut sugar; 2 3oz bars (70% dark chocolate bars (I used Theo Chocolate)); ½ cup coconut oil (melted + cooled); ¼ cup + 2 tbsp unsweetened cocoa powder; 1 tsp salt; ¼ cup coconut flour; 12 individual Coffee & Cream Cups (If you don’t have, sub a layer of chocolate bar!)

Chocolate loves unite, these Gluten Free Brownies with the best fudgy texture are about to elevate the dessert game to a whole new level! Not only are these gooey and rich with chocolate flavor, the middle layer is stuffed with coffee & cream cups that are oh so delicious.

Growing up I would always go for the center brownie because obviously, most fudgy piece! But with these gluten free brownies, every bite is perfectly soft and gooey! Plus they’re made with less than 10 ingredients that are all better-for-you so that everyone can enjoy dessert.

For more brownie deliciousness, be sure to check out these Fudgy Vegan Turtle Brownies that have three layers (yes you read that right). A no-bake brownie base is layered with homemade vegan caramel and a chocolate ganache for the ultimate WOW factor!

Gluten free brownies stuffed with chocolate cups are cut into bars and sitting on crinkly white parchment paper. One brownie is propped up against another to show the fudgy stuffed center while more brownies surround the center focus brownie. In the background is a blurry chocolate cup, chocolate bar wrapper, and the rim of a mug of cocoa.

Ingredients

Eggs – Four eggs may seem like a lot but they help give these brownies structure and the extra fudgy texture.

Coconut Sugar – A refined sugar free sweetener that gives a slight caramel flavor to these healthy homemade brownies.

Dark Chocolate – Adding chocolate to the brownie mix makes these extra fudgy and chocolatey! I prefer dark chocolate but use whatever kind you have available.

Coconut Oil – Helps to melt the chocolate before mixing into the batter.

Cocoa Powder – Gives a rich chocolate flavor to these brownies.

Coconut Flour – A gluten and grain free flour that creates the best fudgy texture.

Coffee and Cream Cups – I used the Coffee & Cream Cups from Theo Chocolate and it was absolutely delicious! Any type of cup would work though.

A stack of three grain free brownies sit on white parchment paper. The top brownie displays a fudgy center stuffed with a chocolate cup. Beside the brownie stack is a mug of cocoa with a Theo Chocolate coffee and cream cup propped against it. In the background are blurry wrapped bars of baking chocolate and more brownies.

How to Make Homemade Gluten Free Brownies

1. Preheat oven to 350F and line an 8” x 8” pan with parchment paper.

2. In a large mixing bowl, whisk together eggs, vanilla extract, and coconut sugar until combined. Set aside.

3. In a microwave safe bowl, melt the 2 bars of 70% dark chocolate with ½ cup coconut oil (in 30 second intervals until melted, ~90 seconds). Whisk together until smooth.

4. To melted chocolate, stir in unsweetened cocoa powder and salt. Stir to combine.

5. To the bowl of whisked eggs + coconut sugar, gently fold in the melted chocolate mixture and stir until just combined. Add coconut flour and stir again until just combined.

6. Add half of batter to the parchment-lined 8” x 8” pan and spread in an even layer. Top with x12 Coffee & Cream Cups and spread remaining batter into a smooth layer with a spatula on top of cups.

7. Move to the oven and bake at 350F for 27-30 minutes. Let cool completely before cutting into 9 slices. Best served at room temperature. Enjoy!

Nine gluten free brownies stuffed with chocolate cups are cut into bars and sitting on crinkly white parchment paper. One brownie is propped up on it's side to the show stuffed chocolate center. Three of the remaining brownies have a Theo Chocolate coffee and cream cup sitting on top.

What Chocolate is Best for Melting?

While I love all types of chocolate, when it comes to melting there are some important differences to note about what kind works best. Oftentimes in stores you’ll see this chocolate labeled as ‘baking chocolate” but what makes it different? Let me explain!

For instance, with cookies I prefer using milk chocolate chips because they hold shape while baking and are sweeter tasting. But for something like these gluten free brownies where I’m melting the chocolate to fold into the batter, I’m going for dark chocolate.

The reason behind this is that dark chocolate melts faster and smoother than milk chocolate because of the ingredients. As we all know, the chocolate we love is not pure from the cacao plant as it has milks, sugars, or other ingredients added to it. Milk chocolate is thicker and sweeter because of what’s added so it melts much slower. Dark chocolate has less ingredients added to it, thus why it’s richer and bolder in flavor plus melts so much better.

For this chocolate brownie recipe I used my go-to 70% dark chocolate from Theo Chocolate that melts oh so smoothly. Other brands that melt well include Hu Dark Chocolate, for flavored options try Alter Eco, and for convenience try Ghirardelli Semi-Sweet Baking Chips.

Two Theo Chocolate coffee and cream cups sit propped against a ceramic mug of hot cocoa. In the front left corner is a slightly blurred package of the chocolate cups. Beside the mug is a blurry stack of gluten free stuffed brownies with another stack in the background.

A close up of three gluten free brownies stuffed with chocolate cups in a stack. The texture is moist and fudgy because of the melted chocolate in the batter.

How to Get Fudgy Brownies

I don’t know about you but I’m team fudgy brownies over cakey all the way. As I said above, I was the middle brownie child and my love for gooey, fudgy texture shows! Over the years I’ve finally learned what makes the perfect brownies for those of us on team fudgy and here’s what I’ve found.

Focus on adding fat to the recipe such as butter, oil, or nut butter. My go-to is usually coconut oil or peanut butter but anything will work. Just remember that we need fats in our diets and there’s no need to get skimpy with it in your brownies!

Melt chocolate and fold it into the batter to add more fats + moisture. I’d say this step is KEY to the ultimate fudgy brownie.

Use less flour – this recipe only calls for 1/4 cup coconut flour and about the same of cocoa powder. This makes for healthy homemade brownies that are gluten + grain free and super moist (aka fudgy).

Sweeten with sugar for extra soft texture. I chose coconut sugar versus maple syrup for this recipe because any type of sugar will melt into the brownies as they bake resulting in the softer texture.

Three healthy homemade brownies stuffed with chocolate cups are cut into bars and sitting on crinkly white parchment paper. Two brownies are propped up on their sides to show the stuffed chocolate center. The remaining brownies sit off to the side with a moist chocolate top. In the upper left and right corners are more brownies with a Theo Chocolate coffee and cream cup beside them. A mug of hot cocoa and two more chocolate cups sit in the lower left corner.

Tips For Making the Best Gluten Free Stuffed Brownies

The term “stuffed brownies” may leave you curious as to how the “stuffing” part takes place so let me break it down. We’re not actually stuffing the brownies but more so layering them for the stuffed experience after baking.

The trick is to only spoon half of the batter into the pan and then you layer on whatever you’re stuffing the brownies with. In this recipe I did chocolate coffee & cream cups but you could also sub for other flavors of cups or just break up a chocolate bar and layer that on. Once you have the middle stuffing layer complete you just spoon on the remaining batter and smooth it out the best you can with a spatula.

Then, after the brownies finish baking, I suggest actually listening to the instructions and letting these cool completely before cutting. I know it’s tempting to dive right with a spoon and it’s perfectly okay if you do, but since these are stuffed brownies I suggest letting them set. That way the center layer can re-harden and when you slice the brownies you’ll get even and full bars!

A stack of three gluten free brownies sit on white parchment paper with a mug of cocoa and two Theo Chocolate coffee and cream cups sitting beside it. In the background are wrapped bars of baking chocolate, more brownies, and a glass jug of almond milk.

How to Store Healthy Homemade Brownies

I can reassure you that any leftovers of these will not last long in a dessert loving home. For what you do have leftover though simply store in an airtight container in the fridge for up to a week and in the freezer for up to three months. Let any freezer brownies thaw in the fridge overnight or heat one up in the microwave for a quick sweet treat!

If you’re looking for more chocolate and gluten free desserts, be sure to check out my top chocolate loving recipes for all occasions! These Vegan Chocolate Turtle Truffles are decadent and make for the perfect bite sized treat. And for something for traditional, these Flourless Chocolate Peanut Butter Cookies are the ideal sweet for any chocolate lover that also has a soft spot for peanut butter. Count me in!

If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Gluten Free Brownies 🙂