Chrissy’s Fudgy Brownies (THM S)

I haven’t been this excited about a new recipe since my One Bowl Chocolate Fudge Cake came out.  Eek!! 😀  I’ve been trying and trying to create a brownie that tastes and has the texture of a rich fudgy cocoa brownie for months without success.

I’ve made brownies that taste great, but the texture is off, or I’ve gotten great texture and the taste is off.  Well today I FINALLY hit both marks on the head!❤


I love sitting down to a chocolatey fudgy brownie (or 2 ;-)) and a glass of almond milk.  I crave fudgy brownies.  It’s been hard lately as I’ve had the pleasure of making Gluten Free Brownies for my friends Coffee shop in Mahone Bay, Nova Scotia (That’s in Canada for all my non Canadian readers) called The Barn, (Head on over there and give their page a like)   ❤  They wanted some Gluten Free treats to offer at their coffee house,  and since that’s kinda my jam,  I offered to make them some brownies to serve to their patrons.

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The brownies I was making, though amazing and fudgy, are chock-full of sugar, and I was being driven CrAzY by the smell of yummy fudgy brownies because I couldn’t eat them and stay on plan.

So I took my gluten free recipe and THM-ified it with great success.  They turned out better than I hoped.



When you make these brownies don’t be surprised by how thick the batter is….it’s a thick batter and it bakes up wonderfully into mouth-watering yumminess.

You’ll need to hold your parchment paper in place as you level out the batter….it’s thick and sticky and will move your parchment paper around like crazy if you don’t hold it fast.  You could butter the pan then attach the paper so it’s fastened to the butter if you want the extra ease of use.


My 3 biggest pointers for this recipe are…….

First, use parchment paper!!!!  If you don’t have parchment paper…then use greased tinfoil,  you’ll need something to make it easier to lift the brownies out of the pan.

Second, use the Erythritol, if you don’t have any you can use something that has the same mass like xylitol, but you need the bulk of it for this recipe.  So don’t sub it for stevia or one of the THM blends that don’t have the bulk, as the recipe won’t turn out right otherwise.

Third, wait for them to fully cool before removing from pan and cutting.

Unlike other THM recipes you don’t need to put these in the fridge to get a better texture.  These are great cooled on your counter.  If left out too long they will harden a bit, so keep them in an airtight container to keep them fresh and soft.

As this recipe uses Oat Flour, keep your serving size for no more than 2 (of the 12 cut pieces) in an S setting (Satisfying setting – Lower carb, higher fat) on the Trim Healthy Mama Plan….learn more about THM here. ❤

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  • 6 Tbsp of Gentle Sweet Blend – OR – 3 Tbsp of Super Sweet Blend (buy here)
  • 1/2 cup Walnut or Pecans for topping (Optional)


  1. Preheat Oven to 350 degrees
  2. Blend all the Eggs in a stand mixer or with a hand mixer, set on a moderate speed,  until eggs are a nice light yellow color.
  3. Add sweeteners and continue to blend until mixed in
  4. Add remaining ingredients (except walnuts) in order written in the ingredients list.
  5. In a prepared (lined with parchment or greased tinfoil…don’t skip this step) 9 x 13 baking pan, spoon batter and spread evenly…take your time here as the batter is very thick and needs to be  leveled out by hand, This is not self leveling batter.
  6. Sprinkle with walnut or pecans as a topping.
  7. Bake in oven set to 350 degrees for 35 – 40 minutes.  Start checking for doneness around the 35 minute mark with a toothpick in the center of brownie pan.

With Love,

Chrissy ❤


24 thoughts on “Chrissy’s Fudgy Brownies (THM S)

  1. can’t wait to try these. Thanks for your posts and blog, I read and enjoy it very much!

    1. Thank you Jeanie….I love creating and sharing. It’s tickles me pink that I have folks that enjoy reading what I share. 🙂

  2. I can’t WAIT to try these! YUM! Just want to ask a quick question….
    Do you measure one cup of Erythritol or Xylitol and THEN grind it, or grind it and measure after that?

    Thank you so much!!

    1. great question Julie….measure after grinding….I’ll make a note of that on my blog.

  3. I only use THM Super Sweet, can you please advise how to make the recipe with only the super sweet? Thank you! It looks amazing!

    1. Like I mentioned in the blog you really need the erythritol for it to turn out the way it should.

    1. Sorry. I should have read your notes before posting my question. I see the answer now. (I jumped right to the recipe – guess I shouldn’t read while hungry). 🙂

  4. Thank you so much…I am making these for bible study tonight. I hope this question isn’t silly but….I am going to try using my Pampered Chef brownie pan instead. Do you think this will effect the recipe?

    1. You may need to reduce the bake time  bit.   Otherwise I don’t foresee any issues. 

  5. Can you sub out the gentle sweet/super sweet with erythritol? And can I use confectioners swerve instead of grinding?

  6. These are in the oven and smell amazing! We can’t do nuts, two of my kids have nut allergies, so I was thinking of getting more decadent and adding a cream cheese frosting..what do you think? Do you have one you recommend for THM?

    1. I recently made cream cheese frosting by whipping cream cheese and sweetener; it turned out super, but I had to beat it longer than expected. At first it was getting runny and then it started stiffening up perfectly! I’ve tried it once with honey, another time with white sugar, another time with coconut sugar; each time it turned out good in both texture and flavor.

  7. Have you tried subbing coconut oil for the butter? My children have dairy allergies.

    1. I haven’t, and you will notice a slight difference, but it won’t ruin that flavor, it may just be a bit more fudgey. 🙂

    1. You can easily search that out online, by copy and pasting the ingredients. With the Trim Healthy Mama plan I embrace their FREEDOM and never stress about the numbers.

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