Gluten, Sugar, and Grain-free Deliciousness
You know those days when everything seems to be going fine, but you have this little nagging feeling. Once it starts you can't stop it. You need chocolate, pronto!
I have been searching desperately (yes, desperately) for a brownie recipe that I could eat without suffering from the sugar effects a week after. So, I began to search Pinterest, my wonderful recipe resource, for a recipe that might work. I had to do a little altering, but I came up with a pan of brownies that were devoured in 10 minutes. No, I am not kidding....
These aren't a cakey, giant, fluffy brownies, these are super fudgy, melt-in-your-mouth, amazing brownies. Yeah, they really are that good.
You can find the original recipe over at lifemadesimplebakes.com the link is http://lifemadesimplebakes.com/2014/07/rich-fudgy-flourless-brownies/
I am so thankful for this recipe, truly I am, and you will be too.
- 6 tbsp. unsalted butter
- ¾ c. coconut sugar*
- 8 oz. sugar-free baking chocolate, chopped
- 2 eggs, room temperature
- 1 tsp. vanilla extract
- 1 tbsp. unsweetened cocoa powder
- 4 tbsp. cornstarch**
- ¼ tsp. salt
- Preheat oven to 350 degrees. Line an 8x8 or 9x9 inch square pan with foil, then lightly spray or butter, set aside.
- In a small saucepan set over low heat, melt the butter, then add the sugar. Once the sugar is incorporated, add the chopped chocolate, stirring until smooth. Remove from the heat and add the eggs, one at a time, then the vanilla extract.
- Using a mesh sieve (or a sifter), sift the cocoa powder and cornstarch into the saucepan, then add the salt. Stir together, then beat the batter vigorously for 1-2 minutes. I like to use a hand mixer for this on a medium speed. Beat until the batter is smooth and shiny.
- Pour the batter into the prepared pan and bake for 20-25 minutes or until the brownies are set in the center, taking care not to overbake. Remove from oven and let cool in the pan for 45 minutes before removing and slicing.
-Fruit, nuts, chocolate chips/chunks, a sprinkle of sea salt, or a swirl of dulce de leche all make great additions to these brownies!
- My brownies ended up being a bit thinner than her's, but they were still phenomenal. I'm going to try using an 8x8 instead of the 9x9 next time.