Wow, just wow.
I can’t even begin to thank you for your incredible support and encouragement to me after I shared my family’s story last week. (If you missed it, you can read about it here.) It totally confirmed in my heart that my family’s story was meant to be shared. I’m grateful for each one of you for taking the time to not only read my post, but lovingly reach out to me in kindness. My heart is so full and I’m blessed by you all.
I didn’t mention this before, but if you or someone close to you is going through a similar circumstance- in health and/or life- and needs encouragement or prayer, please don’t hesitate to connect with me.
Now, while I can’t adequately express my thankfulness in words, I can thank you in the form of a new recipe. And not just any recipe. BROWNIES. Flourless Fudge Brownies!
I figured that you all deserved a little chocolate after I deprived you of new recipes! Thanks for your patience! It will be richly rewarded.
Hello, I’m Joanna and I’m a chocoholic. Can anyone else relate?! I’m assuming yes. What do you like to make to satisfy your chocolate cravings?
For me, brownies are my go-to for when I need chocolate- and fast! I can’t help but whip up a batch of rich, decadent, dark chocolate brownies. There’s just something about the soft, dense, gooey texture that has me hooked! My hope is that after I’ve been blogging for awhile, I will eventually have an entire recipe category dedicated to brownies alone!
These Flourless Fudge Brownies are paleo, dairy-free, soy-free, one-bowl, and so easy to make that you won’t have time to talk yourself out of baking them. Go ahead and indulge. You deserve it. It’s Monday, after all.
I love this recipe because you don’t need to worry about using any special alternative flours, which can sometimes be expensive and hard to find. I use basic pantry items in this brownie, with the exception of maybe coconut sugar and coconut oil. However, you can buy both at Trader Joe’s and in most grocery stores. Coconut oil has become a staple in our house because it’s a healthy fat source and good brain food. And coconut sugar is a lower glycemic sugar, with a mild flavor similar to brown sugar. You shouldn’t even need to feel guilty eating these brownies! 😉
To start, I grabbed a medium bowl and an 8×8” square pan. I melted my coconut oil by just sticking the whole jar in the microwave (remove the metal lid first!) for about 30 seconds. I like melting it in the jar so it’s easier to measure out. I then just poured a few drops into my brownie pan to grease it and used the rest (1/2 cup) for my brownie batter. The coconut sugar gets mixed in next and it will look dry and crumbly, but not to worry! It’ll smooth out with the addition of eggs and vanilla.
Once all of the liquid ingredients have been added, stir in the sea salt and cocoa powder. I used Dutch-processed dark cocoa powder in these because I prefer the deep chocolate flavor it gives them. If you’re not as into dark chocolate, you could probably try it with regular cocoa powder, too.
Finally, add in your chocolate chips. I used the Enjoy Life brand dark chocolate chips. It’s an allergy-friendly brand of chocolate chips that doesn’t contain dairy or soy. I find them at my local grocery store, but you can also order them online. They add extra sweetness and fudgyness to the brownies, so don’t skip them!
Your batter will be thick, shiny, and beautiful. Pour it into your greased pan, spread it evenly, and top it with a few extra chocolate chips.
Once your pan is full of brownie batter deliciousness, bake it for about 20 minutes. What awaits you is a dense, dark, fudgy chocolate pan of heaven!
Let your brownies cool off for a few minutes, if you can stand to wait. The longer they cool, the easier they will be to cut. I sliced mine into 12 squares to show restraint, but let’s be honest – I could eat almost a whole pan by myself!
Enjoy all this chocolate goodness with a glass of cold almond milk (or milk of choice)! Looking forward to bringing you many more yummy brownie recipes in the future! For now, hope you love this one!
- ½ cup coconut oil, melted
- 1 cup coconut sugar
- 2 eggs
- 2 teaspoons vanilla
- ¼ cup plus 3 tablespoons dark cocoa powder
- a pinch of sea salt
- ¼ cup chocolate chips, plus extra for topping
- Preheat oven to 350 degrees. Grease an 8x8'' pan with coconut oil.
- In a bowl, mix your coconut oil and sugar together. Add eggs and vanilla and stir until smooth.
- Add cocoa powder and sea salt and stir until incorporated. Fold in chocolate chips.
- Spread batter evenly into your pan and bake for 20 minutes.
- Allow to cool before cutting into squares. Devour.