Although I’m passionate about fitness and healthy eating, I also love sweets (especially chocolate). To maintain balance, my daily diet typically follows these two mottoes:
- Eat foods that provide energy, longevity and wellness.
- Enjoy life!
With this particular recipe, I wanted to achieve a rich, fudgy brownie that’s simple, gluten-free, and low in sugar. You can also make this recipe vegan by substituting flax eggs and using vegan chocolate chips!
Gluten-Free Dark Chocolate Fudge Brownies
Servings: Makes 12 brownies
- Scant 1/2 cup coconut oil (slightly less than 1/2 cup)
- 1/2 cup unsweetened cocoa powder, very loosely packed (I used Hershey’s Special Dark Cocoa)
- 3 TBL maple syrup
- 2 eggs (can substitute 2 flax eggs if vegan)
- 1 tsp vanilla extract
- 3/4 cup almond flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/3 cup bittersweet or semisweet chocolate chips
- Coarse sea salt for sprinkling on top
Note: If you have a gluten allergy, make sure the labels on all of your ingredients specify that they are gluten-free.
- Preheat your oven to 350°F and lightly grease an 8″ x 8″ baking dish
- Add the coconut oil, cocoa powder and maple syrup to a large saucepan and cook over low heat just until the coconut oil melts. Whisk well
- Remove from the heat and add the eggs (or flax eggs) and vanilla. Whisk until smooth
- Add the almond flour, salt and baking soda and whisk well
- Stir in the chocolate chips, then pour the batter into you prepared pan. Use the back of a spoon to gently spread the batter into an even layer
- Sprinkle the top of the brownie batter lightly with coarse sea salt, then bake for 15 minutes (or until just set in the middle). Be careful not to over-bake!
- Remove from the oven, cool slightly, and enjoy!