Calling all chocolate lovers! These grain-free brownies are extra chocolately, extra fudgy and extra decedent. It's the kind of brownie that you take a bite and immediately want a glass of milk to go with. Or perhaps, vanilla ice cream. In fact, this is the perfect brownie-sunday brownie. The fudgy chocolate goodness just lingers in your mouth and nothing would pair better than a cold scoop of ice cream!
Did I mention these brownies are guilt-free? There is only 2 tablespoons of coconut oil in the whole batch (no butter!) Instead, I use unsweetened applesauce to make up for the liquid portion, and sweetened by low glycemic coconut sugar (read more about it here). Coconut sugar is made from fresh coconut tree sap, collected from the cut flower buds. The sap is heated to evaporate moisture, resulting in the crystal or granular form of sugar. The taste is very similar to brown sugar, which makes it a great substitute! It is one of the lowest glycemic index sweeteners around and Dr. Oz says it’s “the best cane sugar alternative”.
The grain-free flour substitute for these brownies are almond flour - which I use in many of my recipes. That combined with unsweetened cocoa powder, you have yourself a guilt-free brownie party!
EXTRA FUDGY GRAIN-FREE BROWNIES1/2 cup + 2 tablespoons of almond flour or almond meal
1/2 cup of unsweetened coco powder
1 cup of coconut sugar
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1/4 cup of unsweetened apple sauce
2 tablespoons of coconut oil
1 teaspoon of vanilla extract
Preheat oven to 350 degrees. Line a 8 x 8 baking dish with parchment paper. (This avoids brownies from sticking to the dish and also, easy clean up!)
In a large bowl, mix all the dry ingredients together till combined. Then add your wet. Blend until smooth with an electric blender. Poor the chocolate mixture into the parchment lined baking dish and bake for 23 minutes and feels firm to the touch (fresh out of the oven below!)
Now the important part....cool completely! I know it will be hard not to go right in there and start cutting up chocolately fudgy brownies, but these brownies will fall apart if you don't let them totally cool first. The best way to expedite this process, is to immediately transfer to the freezer to cool - about 45 minutes to an hour. Once cooled, transfer the parchment paper to a cutting board and you can start to carefully cut the squares. Like I said, these brownies are very fudgy so they don't hold a perfect brownie shape. (Hence, why cooling first helps before cutting). It helps to use a sharp knife and to wipe it down in between slicing because the fudgy chocolate will stick to the knife. You can also sprinkle a little extra almond flour to the knife while slicing the squares which will take off some of the moisture :)
Regardless of their imperfect shape, the chocolate fudgy (guilt-free) goodness makes up for it!! I perfer to store them in the fridge in an air tight container rather than leave them out. Now go have yourself a brownie party!