Wednesday, January 29, 2014

Nut & Grain-Free Fudgy Brownies

I have reason to bake a lot this week. I'm contributing to the school bake sale for its upcoming winter carnival this weekend, and bringing some goodies to a Superbowl party. I don't know why I need to "defend" the posting of treats, but I know many are on Whole30s and sugar detoxes since it's January, so apologies to those who can't or don't want to eat too many sweets.

That said, if you need to serve or bring a baked good and want a good and easy grain-free option, give these brownies a try. I adapted the recipe from one in Ditch the Wheat's Indulge e-cookbook, and I definitely think it will become my go-to brownie recipe. The kids and caveman dubbed them my best ever!

The original recipe calls for 1 cup of cocoa powder, but I didn't have enough on hand so I subbed in a 1/2 cup Enjoy Life chocolate chips for 1/2 of the powder. I melted it down with my coconut oil and the results were extra fudge and delicious.

Nut & Grain-Free Fudgy Brownies
adapted from Ditch the Wheat

4 eggs
1 cup organic palm sugar
1/2 cup unsweetened cocoa powder
1/4 cup plus 1 tbs. coconut oil
1/2 cup Enjoy Life chocolate chips
2 tsp. vanilla extract
pinch of salt

Preheat oven to 350.

Melt coconut oil and chocolate chips in a small saucepan over low heat. Add coconut oil mixture to a large bowl with other ingredients and mix until smooth.

Pour into a greased 8x4 pan. Bake for 25-30 minutes or until firm on the edges and still slightly soft in the middle. Allow to chill in refrigerator for at least an hour before trying to cut and serve.


  1. Is there really no form of sugar in these (other than that in the chocolate chips)?

    1. oh my goodness! then they really would have been too good to be true… when I typed up the recipe I omitted the palm sugar. Fixed it and sorry! The original recipes also suggests you could make with maple syrup (and I'm sure raw honey as well).

  2. Replies
    1. That's the dimension I used. If you use a longer pan the brownies will naturally be a little "shorter." Pan size is really up to you, but you might just need to lower or raise the baking time by a minute or two to compensate.