Fudgy Chewy Brownies

A sugar free, dairy free, egg free, grain free, paleo and vegan friendly version of one of my favourite brownies…chewy, fudgy, dry around the edges with a deep rich chocolate flavour!

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These brownies were almost the death of me. I made 7 batches of brownies last week. I had a brownie in mind…a fudgy chewy brownie ideally with minimal sugar, heaps of chocolate flavour that was at least grain free and possibly vegan friendly if I was lucky.

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With each batch I tried a different flour combination, coconut only, coconut and almond, a little tapioca (oh so cakey and dry!), with eggs, without eggs, cocoa powder, raw cacao powder and melted chocolate…coconut sugar, dates, honey and maple…

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Lots of scribbling on paper and mouthfuls of not so incredible brownies. Some looked like they might be just the ticket but only that first nibble would tell the truth…

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For the most part they were too dry, not at all brownie like and there was one that was pretty much like a hard block of fudge. Good, awesome even, but it was no brownie.

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I tried 8 inch pans, 9 inch, an 8 inch round, a mini muffin and standard muffin pan.

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My head was seriously wrecked. Each attempt was going to be the last…and then Sunday evening I got there. I figured why mess with a good thing. Messing with a little was inevitable but only to improve upon it…

And so while dinner cooked I did my multi-tasking bit and whipped up these brownies. Baking while I sat and ate dinner/periodically checked on the brownies in the oven. Then I waited my patience and let them sit in the pan until it was pretty much bed time. I was almost afraid to slice them.

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Needless to say I pretty much jumped for joy when I saw the texture and most definitely did a little run and leap when I had the first taste test! Sunday night’s sleep was delightful!!!

What recipe have you baked/created lately or in the past that you made a fair few times over before you were satisfied with it?

Chewy Fudgy Brownies

by Michelle Hunt

Prep Time: 10 minutes

Cook Time: 25 – 30 minutes

Keywords: bake dessert grain free gluten-free paleo soy-free sugar-free vegan vegetarian low-carb almond meal almonds almond butter coconut oil

 

Ingredients (12 – 16 brownies)

  • 2 cups (200g) almond flour
  • 1/2 cup (55g) raw cacao powder
  • 1/2 tsp baking soda
  • 1/4 tsp Himalayan rock salt
  • 3/4 cup (135g) pitted Medjool dates
  • 2 tbsp honey/maple syrup/or stevia erythritol (add 1 tbsp extra of milk if using stevia option)
  • 1/4 cup (60g) almond butter
  • 1/4 cup (55g) coconut oil melted
  • 1/3 cup (80ml) full fat coconut milk
  • 2 tbsp ground flax + 6 tbsp water
  • 2 tsp vanilla extract
  • Cacao powder to dust once baked – optional
  • 60g (1/3 cup) dark chocolate chips or chunks (optional) – they won’t be sugar free if you include them! Alternatively use 60g (1/2 cup) chopped walnuts or pecans!

Instructions

Preheat oven to 180C (350F).

Grease a non stick 8 inch square baking tin or silicon tray with a little melted coconut oil.

Whisk together flax and water and set to one side for 10 minutes.

Blend dates in your food processor to a smooth paste (if dates are not soft soak in boiling water for 15 minutes and drain before processing).

Add in maple/honey or stevia, along with coconut milk, almond butter and flax eggs. Blend in melted coconut oil.

Add in all other ingredients and blend for a minute (with the exception of the chocolate chunks, chips or nuts).

Pulse in chocolate or nuts if using.

Spread batter in to baking tray using a rubber spatula ensuring it’s evenly spread.

Bake for 25- 30 minutes depending on desired level of doneness! Will stay fresh for 2-3 days in the fridge in a seal tight container or freezer for up to one month!

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10 Comments

  1. Delicious recipe as usual – hurry up and release a cook book please 🙂
    I am trying to nail a peanut coconut noodle bowl – I have tried it 3 times and whilst it is delicious there is something missing in the consistency! Ha! Have a fab weekend 🙂

  2. Congratulations on perfecting the recipe! After all of the hard work and effort that has gone into this recipe, the least I can do is make it 😛

  3. Ooohh! I love how this is vegan! & it looks sooo delicious I’m sure I already gained a couple pounds just by looking at it! 🙂

  4. Hi Michelle! I am new to your site but just made your carrot cake and loved it, and I cannot wait to make these as I am slightly addicted to dark chocolate! Question though: I am trying to steer clear of flax…could I trade the flax out with an egg? Would it be an even substitute?