I used to be CONVINCED that nothing in the world tasted better than boxed brownies.
USED TO BE.
Then I made these dreamy little things, and, it turns out that there IS something better than boxed brownies. Whole-food brownies that are Gluten-Free, Dairy-Free, and Refined Sugar-Free.
I feel like I must add- there’s nothing inherently wrong with gluten, dairy, and refined sugar. I have a dairy intolerance, but I believe that gluten and refined sugar have a place in a healthy diet, in moderation.
There’s something to be said, however, for finding ways to make your food as healthy as possible as long as it enhances the taste of your treat.
I bake with whole foods because:
- The taste of your ingredients isn’t dulled down by going through INTENSE refinement processes
- Whole, unrefined foods have AMAZING health benefits. You can fit so many micronutrients into every ingredient without sacrificing taste.
- No harmful additives that disrupt your hormones, make you gain weight, affect your immune system, are likely to cause cancer, acne, or other health issues.
Trust me…once you taste gooey, fudgy brownies that are actually GOOD for your health, you won’t want to go back to the boxed brown powder with the questionable ingredients.
I wanted to create a recipe for wholesome, nutritious brownies that had ALL the characteristics of the best brownies out there. It needed a crunchy, shiny top, a soft, fudgy inside, a RICH chocolatey taste, and chunky chocolate chips.
It took a little trial and error, but I’ve found out that the secret to a shiny, crackly brownie top is making sure you REALLY beat the eggs and the sugar well.
NOTE: You can always substitute butter for coconut oil if you’d rather, but I find that using an oil makes for SUPER fudgy brownies. I haven’t tried using whole wheat flour or oat flour in place of almond flour, but please comment down below if you do, and let me know how it turns out!
- 1/2 C + 1 T Coconut Oil
- 1/4 C Coconut Sugar
- 3/4 C Raw Turbinado Sugar
- 2 Medium Eggs (I prefer cage-free)
- 1 t. Vanilla
- 1/2 C. Almond Flour
- 1/2 C Unsweetened , Raw Cacao Powder
- 1/2 t. Salt
- OPTIONAL: 1 C. Chocolate Chips and 1/2 C. Walnuts (if you’re the walnut brownie kinda person)
Prep time: 15 Minutes
Bake time: 18-20 Minutes
Total time: 35 Minutes
Preheat oven to 350 Fahrenheit.
IN mixing bowl, beat melted coconut oil and coconut sugar together on high for two minutes (don’t freak out if there’s little to no color change). Add eggs, one at a time, and beat again on high for 2-3 minutes, or until color lightens to a medium, caramel brown.
Add in Vanilla and mix until incorporated. To mixing bowl, add almond flour, cacao powder, and salt. Mix.
Pour into greased 9X9 pan, and bake for 18-20 minutes, or until top become shiny and crackly.
Makes approximately 12 brownies.