Raw Chocolate Fudge-Topped Brownies

Well, here I am today with another raw-foods post! If you missed the last one, you’ll want to check it out: you can win a prize pack of Live Organic Raw cookies, crackers, granola and kale chips in the giveaway–open to anyone, anywhere! (hear that, Martians?). 😀

Yes, I seem to be doing everything “raw” these days (not to be confused with “doing everything in the raw”–SO not happening).  I do think warmer weather prompts us to eat more foods in their natural states, though. Whenever the mercury rises, I suddenly feel a hankering for juicy, slobbery watermelon; crunchy kale and carrots; pop-in-your-mouth grape tomatoes; crisp stalks of grassy celery; handfuls of plump, dark blueberries; as well as every kind of prepared raw dish, from raw pâté to smoothies to ice cream to salads. (Ah, yes, lots of salads.  It’s the Summer of the Salad, after all. More to come.).

In fact, these darling morsels were first served up at my Salad Soirée a couple of weeks ago.  After stuffing ourselves with ten different kinds of salad, sipping on faux kombucha and chatting the evening away, my friends and I capped off our feast with some fresh berries and these, my raw take on an old favorite.

Today’s dessert was inspired by a sweet treat I used to bake regularly back in the day (that would be the “still-ate-sugar-still-ate-milk chocolate-still-ate-butter” day), called Fudge-Topped Brownies. They hailed from a recipe pamphlet called Favorite All Time Recipes: Chocolate Lover’s Cookies and Brownies, that I found in a remainder bin somewhere; and for a while, they were pretty much the only brownie I made. In fact, I recall mixing up 6 or 7 batches of them in one weekend for a wedding I catered once.   Here’s the formula: take one rich, dense, moist and decadent brownie, top with one thick, even richer, even more decadent slab of chocolate fudge–and what have you got? A hundred and eighty brownie-satiated wedding guests (and one slightly distracted groom), that’s what.

One of my favorite brownies on this blog are the chocolate-hazelnut “Marry Me” brownies, so I decided to create my own raw version.  I topped it with an equally alluring mix of hazelnuts and cacao (plus raw coconut to give it staying power) and came up with these.  Given the reaction of my nutrition school friends, I’d say we have a winner.

Fudge-Topped Brownie perfection–and you won’t even have to turn on the oven.

“Mum, we love the idea of eating raw foods, too! Except we wish you’d stop making so many things with chocolate, since you know we can’t eat it.  Next time, how about a Sweet Potato-Topped Denta-Bone brownie instead?”

This recipe is being shared with Allergy Friendly Wednesdays,  Slightly Indulgent Tuesdays  and Fat Tuesday.

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Last Year at this TimeNori Snacks (gluten-free; ACD all stages)

Two Years Ago: Peach Overnight Oat Parfait  (gluten-free; ACD Stage 2 and beyond)

Three Years Ago: Blog Break

Four Years Ago: Classic Three-Bean Salad; Classic Coleslaw  (gluten free; ACD maintenance)

© Ricki Heller

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  1. Raw desserts are oh-so-decadent. This looks lovely, Ricki. Can’t beat hazelnuts+chocolate. 🙂

  2. Wow these raw treats look absolutely scrumptious! Thank you so much for sharing the recipe. I can’t wait to give them a try! 🙂

  3. You had me at fudge! These look incredible and I’m super intrigued by the coconut sugar. Off to click that link…

    • JL, I LOVE coconut sugar!! Low glycemic, lovely butterscotchy flavor, and one-to-one for regular sugar. Could there BE a better sweetener?? 😀

  4. The fudge on the top looks scrumptious. The brownies on the bottom look delectable. Together they are more than a double whammy of deliciousness. Can’t wait to try these babies!!! Thanks for sharing!

  5. These look amazing Ricki! I think I’ll take these and leave the Denta-bone for the dogs 🙂

  6. Oh Ricki- these look delicious. When are you coming to play in my kitchen!?

  7. Sara (veggieecolife) says:

    These look delicious Ricki!
    A great way to try stevia, since I haven’t used it before.

    • Sara, I agree–it’s a great way to be introduced to stevia, since it’s combined with another sweetener–which helps to mitigate any “different” taste associated with it (I never actually noticed the “stevia taste,” but I’ve been told by other people that they have). 🙂

  8. Insane. Just insane looking! Fantastically decadent. Might just bring these to our next raw food potluck!

    • They were what I served at my own potluck–and went over fabulously well! Would love to hear the reaction if you do take them along with you next time. 🙂

  9. oh my goodness Ricki, those look insanely delicious! that fudge top! WOW! thanks for sharing!

  10. Unbelievable!! These look so good to me right now! I am having major chocolate cravings! That fudge on top will be my undoing! 😀

  11. so many good things are full of nuts and chocolate and these look amazing and full of all my favourite things. It is truly winter here where raw cold food is not quite my thing but chocolate and nuts still top my list of comfort winter foods so I would not say no to a piece or 2 (or 3 or 4)

  12. Teehee, I retweeted this before I’d even had time to sit down and read it, because I knew it would make my heart soar and my eyes sparkle! And oh, how it has! I adore my own raw brownie recipe and have never strayed from it, as I’ve never found anything worth bidding farewell to medjool for. But you, Ricki, you’ve turned my head. It’s time to let the coconut sugar you sent me shine, shine, shine 🙂 xo

    • Wheeee!! I can’t wait to hear what you think about the coconut sugar!! I love your kind of raw brownies, too, but when a gal can’t have dates, she’s gotta find an alternative! Hope you enjoy these if you do give them a try, Hannah. 😀

  13. This looks divine!

  14. these look amazing! Nutella is one of the world’s many wonders.

  15. These look soooo good Ricki! Mmm chocolate and coconut together is the best.

  16. YUM!!! These little morsels look absolutely delicious! We can’t believe how healthy they are with the wealth of raw ingredients used! Great creation, we can’t wait for more 🙂

  17. aww, elsie’s got some adorable grey whiskers 🙂 these sound just as delicious as those marry me brownies… too bad you’re already taken!!

    • Adorable?? I hate to see them–it means she’s getting older! (I can’t even go there). Glad you like the brownie, though. 😉

  18. These are ah-mazing! Holy frijoles — they are so decadent, not too sweet, great texture, and it actually feels good to eat them. We made them for the first time in January, and they’ve had many repeats since. Thank you!

    • Yay! So glad you like them, Siri! This is probably my favorite brownie recipe on the blog (well, it’s a tie with the “Marry Me” brownies, which are baked). 😉 Thanks so much for coming back to let me know! 😀

  19. I just made these and they didn’t come out like I hoped. I had to add a lot of extra sweetener to both layers (they were really bitter), and the fudge didn’t liquify at all. It just clumped up. I had to use almonds instead of hazelnuts since I didn’t have any. I don’t know if or see that it would make a difference. I have no idea how they will taste. I made them for a meeting tomorrow night. We will see. Still disappointed in how they didn’t turn out like the pic.

    • Sorry these didn’t work for you, Rachael! Almonds contain a lot less fat than hazelnuts, so that might have been part of the problem. Did you use raw cacao, as indicated, and not regular cocoa powder? Raw cacao is less bitter than regular cocoa. Did you use unsweetened dried coconut? If it was sweetened, it would make a difference; also, if it had been toasted at all, that would make a difference. Do tend to like my chocolate a little less sweet than average, but that’s why I indicated that stevia should be added “to taste,” in case people prefer these a little sweeter. Do you have a high-speed blender (ie a Vitamix or Blendtec)? If you answered “no” to any of those questions, that would certainly be one reason why they might not have worked. But if you used hazelnuts, raw cacao, dry unsweetened and untoasted coconut and a high-speed blender, then I’m really not sure why they didn’t work. Sometimes my coconut butter doesn’t liquefy if the coconut is really, really dry (if it’s been sitting in the cupboard a long time), but that’s really the only other factor I can think of. If you did make other changes, let me know as that might be the culprit. 😉



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  2. […] Coconut nectar Is a liquid sweetener that’s sourced the same way as coconut sugar. It’s thick and sticky, like honey or brown rice syrup. Also low glycemic, you can use it in place of other higher-glycemic liquid sweeteners. While I don’t use it often, coconut nectar is used in these Raw Fudge-Topped Brownies.  […]

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