Ever get that craving for something and it just won’t cease until you make it? Well, recently, I had a craving for brownies. Rich, fudgy brownies. So, I whipped up a batch of these and they did the trick. Serve them with a glass of cold milk and it’s the perfect comfort food! If you don’t like walnuts, you can substitute any nut that you prefer, and they’ll still be delicious.
Super Fudgy Chocolate Walnut Brownies – Gluten and Grain Free
makes approx. 9 brownies
Ingredients
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 tsp. vanilla
2 tsp. instant coffee
1/4 tsp. stevia powder
2 pastured eggs
1/2 cup organic white chocolate chips
1 cup walnuts
pinch of sea salt
Directions
1. Preheat the oven to 325. Grease a 8×8 pan with coconut oil and set aside.
2. In a double boiler, start the butter, coconut oil, and chocolate chips melting over medium heat.
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 instant 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.
Delicious Obsessions was founded by Jessica Espinoza in 2010. Jessica is passionate about real food, natural living, and more. She helps people see how to eat nourishing food, without breaking the bank. Her motto is "baby steps" -- making small, lasting changes, one at a time, is the best way to ensure long-term success. This website contains "affiliate links" where appropriate, on which, I may earn a small commission or referral fee on your purchase. This has no effect on your price. The monies earned help maintain and support this website's hosting, maintenance, and the development of free content. The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your own health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program.
What would the amount of liquid stevia be? Where do you get the powder stevia? Sounds delish!
You know, that’s a good question that I don’t know the answer to. I hopped on Google to see if I could find out and I found this chart. I’m going to print this and keep it in the kitchen! Super handy and I hope it helps!
http://www.stevia.net/conversion.html
Even though my family is not gluten free, I look cooking healthier, and that often means without gluten, so your recipe stood out to me at the linky party. Thanks for sharing! I also have a g-f brownie recipe if you want to compare: http://practical-stewardship.com/2012/02/22/no-flour-black-bean-brownies/
Those look delicious!
Thanks for posting this on Friday Food Flicks, Jessica. I’m featuring it this week with some other to-die-for photos.
Amanda
Thanks Amanda!
These sound delicious! I’m a white chocolate lover, and sea salt always adds something special to decadent sweets.
I hope you enjoy! I’m taking it you’re related to Tim? It was great meeting him today and learning more about Fooducopia and the Corner Store! Thank you for stopping by!
I just wanted to tell you I LOVE your glassware. I have the same ones!!
Thank you Michaela!
These are beauties. I would make them right now if only I had coconut oil. I’ve never used it before, I don’t lead a g-f diet but I am all for doing healthier versions of food.
Kammie – Thank you! They are mighty tasty! You could substitute the coconut oil for whatever you have on hand. I’m not strictly GF, but I tend to gravitate towards GF in my baking. Thanks for stopping by!
Hi Jessica,
Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
Miz Helen
I tried this recipe tonight. The flavor is great. But mine are very crumbly – it was hard to eat even with a fork. The edges were dry crumbly, while towards the middle almost felt undercooked. Any thoughts on what I did wrong? I cooked for 25 minutes, as my oven was just a touch under 325. And, my BF doesn’t like nuts, so I folded in 1 cup of chocolate chips instead of chips and nuts at the end. Other than that, followed the recipe as is, using the coconut flour option. I’m trying to stay away from wheat, but miss my brownies. I’d appreciate any thoughts on how to fix these. Thanks.
Hmmm … That is strange. You know, I don’t know why that would have happened. It sounds like there wasn’t enough liquid, but if you followed the recipe exactly, then that can’t be it.
I’m actually going to make these again this week for a dinner party, so let me see if anything goes weird with this next batch and I’ll let you know. I’m sorry you had bad luck with them. Did they at least taste good?
They were delicious, so I didn’t mind eating them with a spoon. I crumbled a small one into some plain greek yogurt – a yummy dessert!
I am curious what kind of coconut flour Mandie used. I have found that the texture and soaking ability is quite different amongst the coconut flours. For example, Bob’s Red Mill is very similar to powder, while the kind I have from Digestive Wellness almost seems like teensy coconut pellets. I have not yet tried Tropical Traditions which I assume is the brand you used. Jessica, have you tried Bob’s Red Mill? If you have, I’m wondering how it compares to TT? I think Bob’s Red Mill is probably the easiest to come by and it is super absorbing, so that may be why Mandie’s were extra dry. I have four kinds of coconut flour… I sense an experiment coming on.
Starlene, that is a really, really good point, something that I didn’t even think about. I have only ever used two kinds of coconut flour — the one I get in bulk at my local health food store, and TT’s. It very well could have been the difference in the brand of flour. Flours do change from batch to batch. I actually made a batch of these over the weekend, and I used sprouted wheat flour instead of unsprouted (which I used before), and the texture came out different. When I made these with coconut flour, I’m pretty sure I made them with the kind from my health food store. I’ll have to make another batch [oh, bummer
] when I get some from TT again.
I do know from decades of baking with wheat flour that it can dry or moist depending on age, how it’s been stored and also if it’s fresh ground. So… those factors most likely come into play with coconut flour as well, in addition to as I mentioned the varying textures between the brands. I also have a package of Wilderness Family Naturals on hand. I’ve not done a lot of baking with coconut flour but as you can see I’ve been collecting it. LOL! I wonder if adding in more liquid would solve the problems but of course that would necessitate having to describe the batter texture prior to baking. Cooking and baking is sometimes quite a science experiment, isn’t it?!
[...] Replace vegetable oils in baked goods (like brownies, cupcakes, muffins, cake, cookies, cookies, and bread) with coconut [...]