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Rich, fudgy, delicious healthier brownies made with coconut flour, cacao powder, honey & coconut oil; gluten, grain, dairy & refined sugar free

Rich, Fudgy Better-For-You Brownies (Gluten/Grain/Refined Sugar/Dairy-Free)

Servings 9
Author Domestic Gothess

Ingredients

  • 200 g (7oz) dark chocolate (70% cocoa solids), chopped, make sure you use a dairy-free, naturally sweetened one if that is a concern.
  • 95 g (8tbsp) coconut oil
  • 30 g (1/4 cup) cacao powder (or cocoa powder)
  • 70 g (1/2 cup) coconut flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 215 g (150ml/ 1/2 + 1/8 cups) honey
  • 1 tsp vanilla extract
  • 3 large eggs
  • 100 g (3.5 oz) nuts, roughly chopped (I used almonds and brazil nuts)
  • 40 g (1.5 oz) dark chocolate, melted, for drizzling

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4. Grease a 20cm/8in square tin and line with a strip of baking parchment; leave some overhanging on either side so that you can easily lift the brownies out of the tin.
  2. Place the chocolate and coconut oil in a heatproof bowl and microwave in 10 second bursts, stirring regularly, until melted and smooth (or melt over a pan of gently simmering water); set aside to cool a little.
  3. Place the cacao powder, coconut flour, baking powder and salt in a large bowl and gently whisk to remove any lumps. Whisk in the honey, vanilla extract and chocolate mixture until smooth.
  4. Whisk in the eggs one at a time, beating well after each addition; then finally mix in the chopped nuts. The mixture will be very thick and fudgy.
  5. Scrape the batter into the prepared tin and level it. Bake for 25-30 mins until a toothpick inserted into the centre comes out with moist crumbs on it, but no wet batter, and the brownie feels firm.
  6. Leave to cool in the tin on a wire rack until cold, then lift the brownie slab out of the tin using the parchment. Peel the parchment off and use a sharp knife to cut into 9 squares. Dust with a little extra cacao powder and drizzle with the melted chocolate. The brownies keep well in an airtight container for up to a week.