Grain-Free Fudgy Brownies
These brownies are the perfect combination of soft, chocolatey, and satisfyingly rich. You'll never believe they are grain-free!
- 6 oz 6 oz 6 oz Chocolate, Dark, (Eating Evolved 72%)
- 8 oz 8 oz 8 oz Butter, Unsalted, or Palm Shortening
- 1 tsp 1 tsp 1 tsp Vanilla Extract
- 4 4 4 Eggs, large
- 1/2 cup 1/2 cup 1/2 cup Chestnut Flour, or almond flour
- 1/2 tsp 1/2 tsp 1/2 tsp Sea Salt
- 1 tsp 1 tsp 1 tsp Baking Powder
- 3/4 cup 3/4 cup 3/4 cup Coconut Sugar
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to bake at 350 degrees.
- Grease a 9"x13" glass baking dish with butter or palm shortening, and line with parchment paper for easy removal of the brownies.
- Melt the dark chocolate and the butter over medium low heat, while stirring frequently.
- Add the coconut sugar and the vanilla to the chocolate and butter, and stir until smooth.
- Remove the mixture from the heat, and allow to cool slightly.
- Blend the eggs, chestnut flour, salt, and baking powder in a separate bowl.
- Once the chocolate mixture is cool, pour into the flour mixture, and blend until smooth.
- Pour the batter into the oiled and parchment lined 9"x13" baking dish.
- Sprinkle the top of the brownies with chocolate chips before baking if desired.
- Bake at 350 degrees for 30-35 minutes.
- Allow the brownies to cool completely before frosting.
Add a Note
My Notes:Add a Note
About This RecipeCupcakes & Muffins FODMAP Free Pescetarian Shellfish Free
Never Miss a Bite
Get recipes delivered to your inbox every week
WOW !! These sound absolutely delish !!!! I will be making these for sure 🙂
I made these for myself and my husband as we began a 45 day Paleo challenge. He is usually not one to enjoy “paleo” desserts. I received a text this morning when he got home from work and tried one, commenting on how great they tasted! I will definitely be making these again!
Cannot find chestnut flour locally. Where do you purchase yours?
I made these with homemade chestnut flour and they turned out great! I put them in the freezer so I wouldn’t eat them all at once and they were really great partially frozen too! Also, the frosting is great in coffee if you have some leftover!
Can I substitue honey for cocount sugar? Coconut sugar very expensive here in South Africa, so its not an ingredient I keep in my pantry.
I don’t see the frosting recipe anywhere, what am i missing?? Also, this recipe does NOT work with almond flour. The flavor is there but it was a crumbly mess.
i dont see frosing recipe either