With Valentine’s Day right around the corner, I’ve had chocolate on the mind. I’m sure I’m not the only one day dreaming about chocolate this week.
Since giving up gluten, I’ve had to find different ways to still enjoy childhood classics (like brownies) and usually it involves baking with almond flour or coconut flour. It’s been a fun learning experience for both me and my kiddos to learn that they can still enjoy cookies and cakes and brownies BUT that some of them have healthier ingredients in them to make our bodies grow strong, while others taste great but make us feel kinda crappy afterwards.
But this time, quite by accident actually, I omitted the flour all together and the result were these deliciously moist and chocolaty real-food brownies. While they do have some sugar in them, they aren’t going to make you have a crazy sugar crash afterwards because the healthy fats and protein in them help to regulate blood sugar levels.
I used coconut oil and sunflower butter to keep the moisture factor on point and used real organic cacao and dark chocolate chips to give it that over-the-top chocolaty flavor.
I love that these brownies are a) made with only a few real-food ingredients b) only take a few minutes to throw together and c) you might just have most of these ingredients laying around your house somewhere.
Who’s ready for the recipe for these bad boys??
Set oven to 350 degrees and line a glass or ceramic brownie pan (with ledges) with parchment paper.
In a large mixing bowl, beat the eggs. Add the other wet ingredients: coconut oil, agave and the nut butter. Combine well.
In a separate bowl, mix together the baking soda and cacao.
Add the dry ingredients to the wet ingredients and combine.
Add the chocolate chips.
The mixture will be rather moist. Use a spatula to scrape it out of the bowl and into the ceramic pan and spread evenly.
Bake for 25 minutes or until an inserted toothpick can be removed with minimal residue. Let cool for about 10 minutes out of the pan before serving.