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Not only are these grain and gluten free but they are also dairy free! AND they taste AHmazing. They are so fudgy and just rich in chocolate and I’ll divulge all my secrets to getting them so perfect…
My first secret is.. as much as you might want to.. do not, do not substitute anything in the recipe below. When I say use Dutch process cocoa powder don’t substitute that for anything else unless you want to be disappointed! And when I say used refined coconut oil do not swap in unrefined coconut oil because you’ll be left with super greasy brownies! Just trust me.
Second, invest in a very cheap kitchen scale. I got mine on Amazon for $15 and it came with a bowl. This will take your baking to the next level with the precision and not to mention it eliminates so much extra kitchen cleaning now that you won’t need to measure out everything in various measuring cups and spoons!
Ingredients
In one bowl
- 135 grams almond flour
- 90 grams Dutch process cocoa powder
- 1/4 teaspoon salt
In a second bowl
- 300 grams sugar or coconut sugar
- 185 grams refined coconut oil
- 1 tablespoon vanilla extract
- 3 large room temperature eggs
Other
- 130 grams diary free chocolate chips
- small handful of chocolate chips for topping
- Flaky sea salt for toppping
Instructions
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Preheat oven to 350 degrees and prepare a 9x9 baking dish by either lining with parchment paper or spraying very well with a cooking oil (e.g., avocado or coconut oil)
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In one bowl, add your almond flour, cocoa powder, and salt and mix so there are no clumps.
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In a separate (and larger) bowl, first add your sugar, coconut oil and vanilla extract and combine with a fork or whisk. Then add each egg one a time, mixing each egg in completely before adding the next.
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Add your dry ingredients to the bowl of wet ingredients and fold gently until the batter is just comes together. Add your chocolate chips and fold until evenly distributed. Pour your batter into your baking dish and level off with a rubber or thin spatula.
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Top with extra chocolate chips and some flaky sea salt and then bake for 24 minutes. Remove from the oven and let it sit in the baking dish until it completely cools. Cut and enjoy!
For storage you can either leave them out for about 5 days or refrigerate them for 7 days. When you refridgerate them they will get a bit denser in texture and extra fudge-like if you like that!
Debbie
July 3, 2021Can canola, vegetable or olive oil be used instead of “refined coconut oil”? BTW, what exactly is “refined” coconut oil???
Nina Joy
July 3, 2021You can substitute melted vegan or regular butter. I don’t recommend using olive oil. Canola oil might work well but I haven’t personally tested it! So refined vs unrefined means the process in which is was created and you want to find a refined coconut oil for this recipe which usually is displayed on the label or on the back. For example I used Whole Food’s organic coconut oil which on the back label says it is refined. Enjoy!