Frank's OOEY GOOEY Fudge Brownies

My father-in-law Frank was a master-baker by trade and the most amazing chef I’d ever encountered! He created countless delicious recipes for family and customers, alike. I was also fortunate to get to spend a good amount of time in the kitchen with this amazing man, watching his techniques and learning from a true master, in every sense of the word. 

This was one of his trademark recipes that I reworked to eliminate refined flour and sugar.


They turned out extremely flavourful and chocolaty, soft and chewy and decadent.

Makes 16 Servings | 10 Min. Prep | 20/25 Min. Cook


  • 1/2 c. melted butter, grass-fed

  • 1 c. organic coconut sugar

  • 1 egg

  • 1/4 c. raw cocoa

  • 1/4 c. Enjoy Life mini chocolate chips, melted (or another 1/4 cup of cocoa), and a few more chocolate chips to top the brownies

  • 1 tsp alcohol-free vanilla

  • 1/2 c. almond flour

  • 1 c. walnuts, chopped (optional)



  • 8” or 9” square pan

  • hand mixer

  • mixing bowl


  1. Preheat oven to 175C or 350F and grease an 8” or 9” pan with butter

  2. Beat vanilla and egg together in a medium bowl with hand mixer

  3. Add all other ingredients (except walnuts and a few chocolate chips for topping brownies), and mix until well combined

  4. Stir in nuts, if using

  5. Pour into the greased pan and sprinkle with additional mini chocolate chips (if desired)

  6. Bake for 20 minutes. The brownies will be soft and may not seem done but that is the key to their “gooeyness”

  7. Let cool before cutting and enjoy!

TIP: These can stay covered in the fridge for 3-5 days, and are best when allowed to come to room temperature.
— Kelly

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