The Best Fudgy Brownies I Ever Ate

 OK, I’m a chocoholic. I needed to get that off my chest. I tried to go to chocoholics anonymous, but I just kept looking around for the desert table. Obviously to my disappointment they didn’t have one. I decided to work out more so I can enjoy my chocolate but that was until I discovered Living Healthy with Chocolate cookbook.

I want to share with you one of the recipes in this cookbook. They are the best fudgy brownies I’ve ever tasted. These handmade fudgy brownies have a rich, chocolaty inside that is moist, chewy, and dense. They are Paleo, grainless, gluten-free and nut-free. While sinfully delicious, these are lower in carbohydrates and free of gluten, cereals, nuts, and dairy. So, whether you have dietary restrictions or are just searching for a nice brownie recipe, I believe they will satisfy your sweet tooth and brownie desires.

Now that I’ve got your mouth watering at the thought of enjoying these delicious fudgy brownies, I guess I should tell you how to make them. First off here are the ingredients you're going to need.

• 1.5 ounces (43g or ⅓ cup chopped) 100% dark chocolate
• ¼ cup (51g) coconut oil, melted
• 1 egg, room temperature
• 3 tablespoons (58g) maple syrup
• ¼ cup (40g) unrefined coconut sugar
• ½ cup (51g) pumpkin flour/powder, or blanched almond flour
• ¼ teaspoon fine Himalayan salt
• ⅓ cup (55g) 70% dark chocolate, chopped (optional)

Here are the simple directions to make these sinfully delicious brownies. You are only six steps from enjoying the best fudgy brownies I have ever tasted.

1. Preheat the oven to 350°F, and line a 7x5-inch baking dish with parchment paper.
2. Chop the 100% dark chocolate into small pieces. Add the chocolate to a bowl along with the coconut oil and melted slowly over simmering water (double boiler).
3. While the chocolate is melting, mix in a large bowl using a spatula the egg, maple syrup and coconut sugar. Pour the melted chocolate slowly into the bowl, stirring while you pour until the ingredients are well combined.
4. Add the salt and flour and mix to combine. Stir into the batter the 70% dark chocolate pieces if desired.
5. Spread the batter evenly in the prepared pan and bake for 20 minutes or until a stick inserted into the center comes out clean.
6. Remove brownie from the pan and cut into pieces. Store in an airtight container in a cool, dark place like your pantry or in the fridge. Makes 6 to 8 squares

Substitutions:

Use sliced almond flour instead of pumpkin flour.

use butter or ghee instead of coconut oil

Egg: combine water, flax, or chia (1 tablespoon of ground flax or chia seeds soaked in 3 tablespoons of water). It may also be effective to dissolve unflavored gelatin powder in water (1 tablespoon of gelatin dissolved in 3 tablespoons of water). Keep in mind that the texture will change if you substitute something else for the egg.

For Keto, replace the coconut sugar or maple syrup with stevia, xylitol, or erythritol. These alternatives don’t bake the same and alter the flavor and texture of your brownies. The alternative to maple syrup is honey.

If you enjoy these brownies and want to learn how to eat your favorite desserts and still maintain a healthy weight you can get immediate access to the LIVING HEALTHY WITH CHOCOLATE ECOOKBOOK, which includes more than 100 simple and delectable healthy dessert recipes. It shows you how to prepare your favorite sweets without the use of substances like gluten, wheat, processed sugars, or oils, while still achieving the same flavor and texture as traditional sweets.

The above links in this article are my affiliate links, if you purchase this cookbook with my links, I will earn a small commission at no cost to you. I love chocolate and want others to enjoy it like I do.

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