Grain-Free Fudge Brownies
Yikes! It seems as if I’ve been away for SO long! With summer fast approaching, our yogurt business is ramping up, my family has been in town for a visit and I haven’t had much time in the kitchen this week. I did have time for chocolate though…I MADE time for brownies.
After all, chocolate + baking = important. Agreed?
I can’t resist a good brownie and these were no exception. Coconut flour goodies have been hit or miss with me, but I was really pleased with the result of these chocolately squares. I don’t think the photos do them any justice though, they were much more fudgy-tasting and fudgy-looking in person, that might have something to do with refrigerating them overnight and the raw cacao powder used. Either way, these are scrumptious!
1/2 cup coconut flour
1/2 cup cacao powder, cocoa or carob powder or a combo (I used raw cacao which resulted in a lighter color)
1/3 cup coconut/palm sugar or 1/4 cup honey/agave for denser, fudgy brownie
2 Tbsp chia meal or flaxseed meal
1/8 tsp pure stevia extract (or 3 more Tbsp of sweetener)
1 tsp baking powder
1/4 tsp sea salt
1 tsp pure vanilla extract
3 Tbsp coconut oil (or butter/ghee), liquified/melted
2 Tbsp unsweetened applesauce (or more oil/butter for a richer brownie)
2 Tbsp nut butter (or more oil/butter for nut free), melted
1/2 cup non-dairy milk (I used coconut milk)
3-4 Tbsp chocolate chunks or chips
1/3 cup pecans or walnuts, chopped (if desired – omit for nut free)
1. Preheat oven to 375 degrees F. Lightly grease a loaf pan for thicker brownier or a 8×8 baking dish for thinner brownies and set aside.
2. In a medium mixing bowl, combine dry ingredients (flour through salt). In a separate small bowl, stir together wet ingredients (eggs through milk).
3. Add wet ingredients to the dry and stir until moistened. Stir in the chocolate and nuts, if using.
4. Spread the batter evenly into the prepared baking dish. If desired, sprinkle additional nuts/chocolate on top. Bake for 16-20 minutes until cooked through. Let cool in pan for atleast 15 minutes prior to cutting.
These were tasty from the pan but I enjoyed them chilled overnight from the fridge…I may or may not have had these for breakfast once or twice 🙂
Entry filed under: Dessert, Gluten Free, Refined Sugar Free, Vegetarian. Tags: chia seed/mila, coconut flour, coconut oil, gluten free, grain free, honey, nut free, nut/seed butter, refined sugar free.