Super Fudgy Chocolate Walnut Brownies

Super Fudgy Chocolate Walnut Brownies – Gluten and Grain Free

photo by recipe author

Servings: 9
Preparation Time: 10 minutes

1/2 cup pastured butter
1/3 cup coconut oil
6 ounces organic chocolate chips
1/3 cup coconut flour
1/4 cup organic cocoa powder
1 teaspoon vanilla
2 tablespoons instant coffee/espresso powder (optional)
1/2 teaspoon stevia powder
2 pastured eggs
1/2 cup organic white chocolate chips
1 cup walnuts
pinch of sea salt

1. Preheat the oven to 325. Grease a 8×8 pan with coconut oil or butter. Set aside.

2. In a double boiler start the butter, coconut oil, and chocolate chips melting over medium heat. You can also use a saucepan over very low heat, if you don’t have a double boiler.

3. In a separate bowl, stir the coconut flour, cocoa powder, and sea salt together and set aside.

4. Continue to stir the melted chocolate mixture until smooth and then remove from heat.

5. Stir in the coffee, vanilla, and stevia powder.

6. Quickly whisk the eggs into the melted chocolate, followed by the flour/cocoa powder mixture. Stir until the flour is mixed in. The batter will be lumpy.

7. Fold the white chocolate chips and the walnuts into the batter.

8. Pour the batter into the greased pan.

9. Bake for 20-25 minutes. The brownies will seem underdone.

10. Remove from the oven and let cool completely before cutting.

Recipe submitted by Jessica, Denver, CO

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Published on March 30, 2012

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6 Comments

Elita February 10, 2015 at 4:35 pm - Reply

In learning how to bake with coconut flour, I came across this advice:

“Besides eggs, other things to help with binding include sticky sweeteners like honey and maple syrup, flax and guar or xanthan gum. 1 tablespoon of ground flax seeds soaked in 3 tablespoons of water can also replace 1 egg and just a little bit of the gums can add an extra binding element that mimics gluten, adding a stronger “bite texture” to baked goods”. – See more at: http://healthimpactnews.com/2013/how-to-use-coconut-flour-2/#sthash.UsoyA1QH.dpuf

So maybe using honey instead of stevia, and adding some ground flax seeds soaked in water might help?

pm April 10, 2012 at 9:37 am - Reply

After reading your comments i decided to  add 12 oz of chocolate morsels instead of the 6oz and it came out without being crumbly.  They tasted even better after putting them in freezer.

deanna April 9, 2012 at 10:11 pm - Reply

yea i just made them too. taste is ok, but do not hold together AT ALL!! they have a little bit of weird aftertaste, maybe its the stevia. but they r rich & chocolately (i used dutch cacao powder) so it satisfies that craving, but you have to eat them w/ a spoon & texture is not like a brownie or cookie bar.

Becky April 3, 2012 at 3:21 pm - Reply

I just made these brownies, and although they are very good, they are crumbly.

Phyllis March 31, 2012 at 7:24 pm - Reply

How did you get these to hold together. I made the recipe exactly as it is except I used an 85% chocolate bar instead of chocolate chips but my brownies were very crumbly. 
The taste is fabulous but can’t cut them, just get a pile of crumbs.
Thanks

Debra March 30, 2012 at 3:26 pm - Reply

This looks great.  I’d really like to get the calorie, fat, carb and protein content though.  Does anyone have it?

Super Fudgy Chocolate Walnut Brownies – Gluten and Grain Free