Who doesn’t love Brownies? Unfortunately, most Brownies are off limits to those who avoid gluten and cane sugar.
But not these! these Brownies are paleo and gluten-free, and nut-free to boot!
Every time I post a baked goods recipe, I get asked about how to adapt it to be nut-free. My answer, sadly, is pretty much always “I really have no idea”. I’m not being snarky here, it’s just the nature of recipe development. I can only attest to the version that I tried, adjusted, tried again, tested, and then posted.
But all of these nut-free inquiries have made it abundantly clear that a lot of people are nut-free, and I have been promising for a while now that I would step it up with compliant recipes. So when I decided that I needed a perfectly fudgey, rich, grain-free brownie recipe, I went with a nut-free one.
I know, I know. I’m starting with the easy stuff… brownies are the easiest things to make grain-free, since they’re usually so low in flour to begin with. But as usual, I was going for perfect here. Perfect, to me, is a brownie that is dense, super chocolatey, and has a bit of chew to it. Bonus for that incredible crust on top. (These have that, but it fades away after a few hours) After a few trials and eating too many not-quite perfect batches of brownies, I think I finally got it.
I hope you love them, too, and my New Year resolution on this Rosh Hashanah is to post lots more nut-free recipes for you! Shana Tova!
Super Chocolatey Brownies
5 eggs, preferably pastured
1 cup coconut sugar, sifted
1/2 cup honey, preferably raw
1 cup cacao powder, sifted
1/2 cup chocolate chips
8 oz butter OR ghee OR coconut oil for dairy-free
1 tablespoon vanilla extract
1/4 cup tapioca OR arrowroot powder
1 tablespoon coconut flour
1/4 teaspoon sea salt
- Preheat your oven to 350 and grease a 9 x 13″ baking dish. (8×8 if you want thicker brownies, you’ll need to cook them a bit longer)
- Melt the butter (or other fat) with the chocolate chips and honey over low heat. Stir to combine.
- In a large bowl, or bowl to your stand mixer, beat the eggs until fluffy and light yellow.
- Add the remaining ingredients and beat for one more minute, or until well combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool before serving.
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