Fudgy Flourless Brownies made with healthy ingredients!
12 ounces dark chocolate, roughly chopped
1/2 cup coconut oil
2 tablespoons unsweetened almond milk
1/4 cup plus 1 tablespoon granulated sugar (coconut sugar may be used instead)
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup unsweetened cocoa powder
Preheat oven to 325 degrees (F). Line an 8x8 inch square baking pan with parchment paper. Spray parchment paper and any exposed pan with non-stick spray; set aside.
Combine the chopped chocolate, coconut oil, and almond milk in a medium saucepan over low heat; melt, stirring frequently, until chocolate and coconut oil are completely melted. Add in the sugar and whisk smooth; remove from heat. Beat in eggs, one at a time, then add in the vanilla. Fold in cocoa powder. Pour batter into prepared pan.
Bake for 25-28 minutes, or until the edges are firm and the center is only slightly wobbly. Cool brownies completely in the pan set on top of a wire rack. Place pan in the fridge for at least 4 hours before cutting and serving. These brownies are to be served to cold and should be stored in the fridge until needed - up to 3 days.
For best results, this recipe should be followed exactly as written. When cut into 18 brownies, each piece is 185 calories. Brownies must be chilled before serving.
Serving Size1 small brownie
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Baker by Nature at https://bakerbynature.com/healthier-flourless-fudge-brownies/