Flourless Brownies
I was so excited last week when I stumbled upon an amazing recipe for flourless brownies made with natural sweeteners in another fellow blogger, Ditch the Wheat’s cookbook, Indulge, which includes over 70 grain-free and paleo treat recipes. You heard that right…this is a completely flour less brownie recipe – that means gluten-free, grain-free and almond and coconut flour free! The only ‘flour’ in these is the cocoa powder. These brownies are more than spot on. They are brilliant! These are going to be my go-to brownie recipe from now on!
Ingredients:
4 large eggs
1 cup unsweetened cacao powder
1 cup of coconut palm sugar*
¼ cup + 1 tbsp extra virgin coconut oil
2 tsp vanilla extract
1/8 tsp salt
Directions
Preheat oven to 350°F (177°C). In a bowl, mix all the ingredients until velvety smooth (I used my Vitamix!). Pour into a parchment paper lined 8 x 4 loaf pan. Bake for 25-30 minutes. The brownies will be soft in the middle at 30 minutes and have a slight jiggle. Leave the brownies for at least 5 hours before cutting and eating (I personally couldn’t wait that long and I put them in the fridge after about 15 min of cooling down time and then ate them about an hour later!).
This recipe makes 8 brownies.
*I now use 3/4 cups maple syrup (Grade B) in place of the palm sugar for a moist and gooey texture. Cooked for 30-35 minutes the center will appear to be uncooked but after cooling for a few hours (or in the fridge) it will settle and be more firm. The texture will be more like a molten chocolate cake.