I am on a bit of a grain free kick right now. I do not normally follow a strict grain free diet, but I have been having so much fun experimenting with different grain free desserts recently.
This recipe flourless brownies has become one of my favorites over the past few months. I honestly can’t even tell you how many times I have made these. They are becoming my go-to dessert!
This recipe comes from a wonderful grain free cookbook, Indulge, written by Carol Lovett who blogs over at Ditch the Wheat.
These flourless brownies are deliciously rich and decadent and are made with nourishing ingredients and are so easy to make. I like to serve this alongside homemade whipped cream for even more yummy goodness!
Flourless Chocolate Brownies, from Indulge by Carol Lovett
Ingredients:
- 4 large eggs
- 1 cup unsweetened cocoa powder
- 1 cup coconut palm sugar (where to buy)
- 1/4 cup + 1 tbsp coconut oil (where to buy)
- 2 tsp vanilla extract
- 1/8 tsp salt
Method:
- Preheat oven to 350
- Mix ingredients in a bowl until velvety smooth
- Pour into a parchment lined 8×4 loaf pan
- Bake 25-30 minutes
- Brownies will be soft in the middle and have a nice jiggle.
- Let cool at least 5 hours before slicing (or put in the refrigerator to speed this along).
*I have had success doubling this recipe and baking in an 8×8 pan.
You can get 69 more grain free dessert recipes buy buying Carol’s e-book. It is on sale this month (May) for 20% off! Click here to buy and enter coupon code SPRING20 upon checkout.
- See more at: http://ohlardy.com/flourless-brownies-recipe#sthash.4sNyMQKR.dpuf
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