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