Flourless Fudge Brownies

Flourless Fudge Brownies (paleo, gluten free, vegan, dairy free, egg free, nut free)

 
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Next to chocolate cake I think I would have to say brownies are my second favorite dessert. Brownies actually can be very challenging to make when you can’t have eggs. Of course if you can have eggs you can use them in this recipe, but I have an alternative in case you can’t. I have also found in trying different recipes that brownies can have a variety of textures, some more fudgy or they can be more cake like. These brownies happen to be more fudge like, and dense. I will warn you they are rich, so don’t make the same mistake I did and eat two in one sitting. Brownies are a perfect party food since you can eat them with your hands, and they are great as a little sweet treat for lunches too. These brownies also freeze well, so you can eat them in moderation or make them last longer.


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Details

Desserts, paleo, egg free, dairy free, vegan, gluten free

Ingredients

  • 6 tbsp. coconut oil, vegan butter, or normal butter

  • 3/4 cup of dark chocolate chips (I use Lily’s ) https://lilys.com

  • 2 large eggs beaten or 1/2 cup garbanzo bean water from can or 1 tbsp. gelatin dissolved in 3 tbsp. in water (dissolve in 2 tbsp. hot water, whisk until dissolved, then add 1 tbsp. lukewarm water)

  • 2/3 cup coconut sugar or sugar of choice

  • 2 tsp. vanilla extract

  • 1/4 cup unsweetened cocoa powder (sifted)

  • 3 tbsp. tapioca flour or arrowroot starch

  • 1/2 tsp. salt

  • 1/2 cup of chocolate chips (optional)

  • 1/2 cup nuts (optional)

Instructions

  1. Preheat oven to 350 degrees.

  2. Line 8x8 brownie pan with parchment paper. Or grease well.

  3. Melt butter or oil with chocolate chips in microwave or double broiler on stove. Stir until smooth.

  4.  Add eggs or bean water, sugar, and vanilla in a bowl and mix with hand mixer until smooth.

  5. Add butter/chocolate mixture to the sugar, egg or bean water mixture, and beat until smooth.

  6. Add sifted cocoa powder, tapioca or arrowroot, and salt, and beat until smooth. The batter should be pretty thick.

  7. Add chocolate chips and nuts if desired, and mix with spatula. 

  8. Pour into brownie pan and bake for 20-25 minutes or until tooth pick comes out clean. Can store in refrigerator, freezer, or at room temperature. Let cool completely before slicing.