Monday, November 13, 2017

Ooey Gooey Chocolate Brownies - and its Healthy!!

These Ooey Gooey Brownies are so simple to make, are not cakey at all, and are the perfect
chocolate treat! So delicious and gluten free, dairy free and nut free!

Now, this is an amazingly delicious recipe!

I found a recipe on Pinterest a while back, and of course i had to tweek it to make it my own! Then i decided to switch it up again - to put a new twist to it! With the holidays coming up, desserts are ALWAYS a staple - so i needed to make sure that i am offering and bringing desserts that are NOT going to destroy my clean eating lifestyle, or my waistline!!! 

And these brownies are so good! Thick, fudgy, rich, intense chocolate flavor, and so easy to make! No one will know these are HEALTHY! I needed a recipe that was just like the “regular” version and that’s exactly what these are. 

Side note: If you have never used coconut flour to bake, then there is a little learning curve. It is super dry so you don’t need a lot. 

They are so easy to make. They are mixed in one pan and are in the oven within just a few minutes. These are perfect for those times you need chocolate treat quickly, or those times when you have to bring a dessert somewhere. You will absolutely love these brownies!!

  • 1/2 cup melted coconut oil (I use unrefined, virgin)
  • 1/2 cup cocoa powder (I use unsweetened)
  • 3.5 oz unsweetened chocolate (Trader Joe's Simple Life Dark Chocolate)
  • 3/4 cup honey
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1/4 cup coconut flour (I used Trader Joe's brand)
  • 1/2 teaspoon salt
  • 1 teaspoon espresso powder (I used Trader Joe's, this is optional, but highly recommend)
  • Splashes of coconut milk
  • Cup of dairy free morsels (I use
    Enjoy Life)


Preheat oven to 350°. You can line a 9x9 baking pan with parchment paper - of making one big batch.

I made these into cupcakes, so i just used a cupcake pan and put the liners inside. If using a pan - you can also spray with non-stick spray and set aside.

In a medium saucepan, combine coconut oil, cocoa powder, and unsweetened chocolate.
Heat over medium heat, whisking until mixture is smooth and no lumps remain, throw in the splash of coconut milk.
Take off the heat and stir in the honey. Your mixture to slightly thicken.

Stir, Stir, Stir

Add in the eggs and vanilla and mix well.

Add in the coconut flour, salt, and espresso powder. Mix until no dry pockets remain. Add another little splash of coconut milk. 

Pour into prepared pan, or cupcake liners and bake for 20-23 minutes.

Out of the oven, throw a few dairy free morsels on top - let melt!! Can add some coconut cream as "whip cream" or leave it naked! 

Store in the fridge after the first day to keep fresh.

If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakingFFM on instagram! Seeing your kitchen creations will make my day!!!! 

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