The Perfect Clean Eat Brownies.
Decadent and delicious, these clean eat, gluten-free brownies are oh-so-chocolaty and perfect for all brownie preferences. Slightly under-baked gives you rich, fudgy brownies while the full bake time results in a more cake-like brownie.
Servings: 9
Calories: 259kcal
Ingredients
- 2/3 cup dark chocolate (use anything from 65-100% cocoa)
- 1/3 cup coconut oil (solid)
- 2/3 cup organic coconut sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2/3 cup blanched almond flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1 pinch Himalayan salt
Instructions
- Preheat oven to 350°F (175°C) degrees and grease a square 8" x 8" pan with coconut oil. Though optional I highly recommend lining the pan with parchment paper to make removing the brownies easier once baked.
- Break the chocolate up into smaller pieces and place them along with the coconut oil into a large, microwave-safe bowl and heat in 30 second increments, stopping at the 30 second mark to stir the chocolate and coconut oil together until both are fully melted and incorporated. (It takes me a total of 1 minute). Set it aside to cool slightly.
- In another bowl add the eggs and sugar and whisk until smooth and well blended into an almost caramel sauce-like consistency.
- In a third bowl, add all the dry ingredients (almond flour, cocoa powder, salt, and baking powder) and mix together.
- Add the egg and sugar mixture to the now cooled chocolate and coconut oil and whisk it together to form a thick and rich batter. Add in the vanilla essence and continue whisking.
- Add in the dry ingredients and mix until full incorporated.
- Pour the brownie batter into the parchment-lined and greased pan and bake in the pre-heated oven for 20-25 minutes until a toothpick inserted one inch from the edge comes out clean.
- Allow the brownies to cool for 10 minutes in the pan before lifting them out and setting it on a rack to fully cool. Allow at least 20 minutes of cooling time to pass before cutting for the best results.
Notes
- Use whatever percentage of dark chocolate you prefer. 65% results in a bittersweet brownie while 80%-100% (unsweetened) results in a deeply rich and more bitter brownie.
- Note that when you add the vanilla extract to the batter the addition of water in the extract will cause the chocolate to want to seize up so be sure to whisk it in immediately to avoid that from happening. You'll notice that the batter will thicken up a bit more after adding it, that is normal.
- Feel free to fold in a handful (or two) of dark chocolate chips before pouring the batter into the tin and baking. The little pockets of melted chocolate are heavenly and very indulgent.
- For fudgy brownies bake them for 20 minutes. For cake-like brownies bake for 25 minutes.
- Do not be tempted to cut the brownies right away. Leaving them to cool is essential as the brownies will finish cooking and will set while they cool.