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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.
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Gluten & Grain-Free Super Fudgy Chocolate Walnut Brownies
Rich, fudgy brownies. Serve them with a glass of cold milk and it’s the perfect comfort food!
- 1/2 cup grass-fed butter or ghee
- 1/3 cup coconut oil
- 6 ounces organic chocolate chips
- 1/3 cup coconut flour
- 1/4 cup organic cocoa powder
- 1 tsp. vanilla extract
- 2 tsp. instant espresso or coffee (optional but delicious)
- 1/4 tsp. liquid stevia
- 2 pastured eggs
- 1/2 cup organic white chocolate chips (optional, but delicious)
- 1 cup walnuts
- Pinch of sea salt
- Preheat the oven to 325. Grease an 8×8 pan with coconut oil and set aside.
- In a double boiler, start the butter, coconut oil, and chocolate chips melting over medium heat.
- In a separate bowl, stir the coconut flour, cocoa powder, and sea salt together and set aside.
- Continue to stir the melted chocolate mixture until smooth and then remove from heat.
- Stir in the instant coffee, vanilla, and stevia powder.
- 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.
- Fold the white chocolate chips and the walnuts into the batter.
- Pour the batter into the greased pan.
- Bake for 20-25 minutes. The brownies will seem underdone.
- Remove from the oven and let cool completely before cutting.
As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.
Redmond Real Sea Salt
NOW Foods Raw, Organic Walnuts
Ghirardelli Classic White Chocolate Premium Baking Chips - 11 oz.
Vital Farms Pasture-Raised Large Eggs 12 ct
SweetLeaf Sweet Drops Liquid Stevia Sweetener
Mount Hagen Organic Fair Trade Freeze Dried Instant Coffee
Certified Organic Pure Vanilla Extract
Anthony's Organic Cocoa Powder, 2lbs, Batch Tested and Verified Gluten Free & Non GMO
Anthony's Organic Coconut Flour
Lily's Dark Chocolate Chips- 1x9 OZ
Nutiva Organic, Cold-Pressed, Unrefined, Virgin Coconut Oil
Bulletproof Grass-Fed Ghee, Quality Clarified Butter Fat
Kerrygold Pure Irish Butter
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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! 🙂
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. 🙂
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! 🙂
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!
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?!