|Grain & Nut Free Fudge Brownies|
|photo by recipe author|
Preparation Time: 15 minutes
- 2 oz 100% cacao
- 6 tablespoons
grass-fed butter (or 5 tablespoons
- 2 tablespoons full fat coconut milk*
- 3 pastured eggs
- 1 tablespoon
- 1/4 cup tapioca flour/starch (arrowroot should work, tapioca tends to be a tad bit sweeter)
- 1/3 cup cacao or
- 1 cup granulated cane sugar
- 1/2 teaspoon sea
Preheat oven to 350 degrees ºF.
Melt the chocolate, butter and coconut milk in a double boiler.
Whisk the eggs and vanilla in a small bowl and set aside.
In a large mixing bowl combine the tapioca flour, cacao powder, sugar and salt. Add the egg mixture to the flour mixture and stir a couple times, doesn’t need to be combined well.
Once the chocolate is melted, pour it over the egg and flour mixture and stir until combined.
Pour batter into an 8×8 greased baking dish.
Bake at 350 for 25-30 minutes. Store in an airtight container.
You can also use chocolate chips or any high cacao chocolate bar in place of the 100% cacao. I wanted to make these dairy free and sugar free or I would have used my favorite chocolate chips. You may need to reduce the amount of sweetener.
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