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| Grain & Nut Free Fudge Brownies |
| photo by recipe author |
Servings: 9-12
Preparation Time: 15 minutes
- 2 oz 100% cacao
- 6 tablespoons
grass-fed butter [1] (or 5 tablespoons
coconut oil [2]) - 2 tablespoons full fat coconut milk*
- 3 pastured eggs
- 1 tablespoon
vanilla extract
- 1/4 cup tapioca flour/starch (arrowroot should work, tapioca tends to be a tad bit sweeter)
- 1/3 cup cacao or
cocoa powder [3] - 1 cup granulated cane sugar
- 1/2 teaspoon sea
salt [4]
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.
Quick Notes:
*For the freshest coconut milk make
homemade coconut milk [5]. (See video at this
link [5].)
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.
Kate from Highlands Ranch, CO just won $50 for this recipe and photo!
Submit yours here. [6]