A Treat for Your Tastebuds!
These brownies are made without gluten, dairy or grains, but taste so good you won’t even notice! These are always a hit with my friends and family and are very simple to make.
I like to use the Enjoy Life GF Chocolate Chips that are gluten, soy and dairy free. They taste great when melted, as this recipe calls for. I tried a few other gluten and dairy free chocolate brands and they don’t taste good when melted (even if they were good out of the package).
Instead of regular cane sugar, I use coconut sugar because it’s a natural sweetener that is lower glycemic and tastes faintly like brown sugar or caramel. The sugar is balanced with lots of coconut oil, a healthy fat. But of course, sugar is sugar and these are meant to be a treat and not something you will eat daily. Arrowroot powder acts as a thickener in the recipe, but doesn’t have much taste or flavor so it works well in baking.
These fudgey brownies are a nice treat and only take about 10 minutes to prepare. It is a healthier version of store bought brownies that are full of artificial colors, dyes, chemicals, pesticides, gmo ingredients and typically have milk, gluten, wheat, soy and other allergens.
To make these for a special occasion, use a heart shaped muffin tin from Nordic Ware to get 6 large, thick brownies. Or use a heart shaped cookie cutter to cut out little heart brownies from your regular glass baking dish. Top with a little powdered sugar and strawberries and you have a tasty (and pretty!) dessert.
If you store them in the fridge, they will harden a bit due to the coconut oil solidifying. They will soften again at room temperature. These taste best at room temperature.
Flourless Paleo Brownies
A chocolate treat for your tastebuds
- Prep Time10 min
- Cook Time27 min
- Total Time37 min
- Serving Size8 large brownies
- 6 tbl organic coconut oil
- 6 oz Enjoy Life brand mini chocolate chips
- 2 organic, pasture raised eggs
- 2/3 cup organic coconut sugar
- 2 tsp organic vanilla
- 1/4 cup organic unsweetened cocoa powder
- 3 tbl arrowroot powder
- 1/4 tsp salt
- 1 package organic fresh strawberries
- powdered sugar, for topping
Heat oven to 350 degrees. Spray coconut oil in an 8×8 or 9×9 dish. Or you can use a heart shaped muffin pan from Nordic Ware that makes 6 large brownies (as pictured). You can also just use a heart cookie cutter to cut your brownies from the regular dish, if desired.
Add coconut oil and chocolate chips to a pan and heat on the stove top on low. Stir until melted, about 1-2 minutes. Then remove from heat.
In a bowl, add eggs, vanilla and coconut sugar and mix together well with a fork.
Add the melted chocolate mixture to the bowl and stir well with a fork.
Add cocoa powder, salt, and arrowroot powder to the bowl. Switch to a stiff baking spatula to mix really well and scrape the sides of the bowl as you go. You can also use a hand mixer if desired on low, then medium. The batter will be thick, but smooth looking.
Pour or spoon the batter into your desired baking dish. If using the heart shaped baking tins, fill about 2/3 full.
Cook for 27 minutes. Let cool before cutting or removing from dish. Cut into 8 large pieces or 12 small pieces.
Serve with fresh sliced strawberries on the side and a little dusting of powdered sugar on top. Best served at room temp.
You can store these in the fridge. They will harden a bit in the fridge due to the coconut oil solidifying, but will soften again at room temperature. Keep them in the fridge for built-in craving control!