Healthier Flourless Fudge Brownies
The ultimate chocolate craving solution! Healthier Flourless Fudge Brownies are rich, fudgy, and made with wholesome ingredients to satisfy your sweet tooth without the guilt. Perfect for any occasion, these brownies will be a hit!
Equipment
- Wooden Spoon
- Frying Pan
- Chef's Knife
- Whisk
- Baking Sheet
- Oven
Ingredients
- 12 ounces dark chocolate roughly chopped
- 1/2 cup coconut oil
- 2 tablespoons unsweetened almond milk
- 1/4 cup plus 1 tablespoon granulated sugar coconut sugar may be used instead
- 4 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup unsweetened cocoa powder
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Prepare an 8x8 inch square baking pan by lining it with parchment paper. After placing the paper, spray it and any exposed areas of the pan with non-stick spray to ensure the brownies come out easily.
- In a medium saucepan set over low heat, combine the chopped dark chocolate, coconut oil, and almond milk. Stir occasionally until everything is melted and combined, creating a smooth mixture. You'll know it’s ready when there's no visible chunks of chocolate remaining.
- Once the mixture is smooth, remove it from heat. Add in the granulated sugar and whisk until it's fully incorporated and smooth. The warmth of the chocolate mixture will help dissolve the sugar effectively.
- Now, beat in the eggs one at a time into the mixture. Make sure each egg is fully mixed in before adding the next. This will create a rich and airy batter.
- Add the vanilla extract and mix well. The aroma of vanilla combined with chocolate is heavenly!
- Next, fold in the unsweetened cocoa powder gently. Be careful not to overmix; you want to maintain the airiness of the batter.
- Pour the brownie batter into the prepared pan, spreading it evenly. The batter should be thick and shiny.
- Bake in the preheated oven for 25 to 28 minutes. You'll know the brownies are done when the edges are firm, but the center should still look slightly wobbly.
- Once done, remove the brownies from the oven and let them cool completely in the pan on a wire rack. This cooling period is crucial to developing the right texture.
- After they’re completely cooled, place the pan in the refrigerator for at least 4 hours before cutting. This step makes the brownies easier to slice and enhances their fudgy texture.
- When ready to serve, cut the brownies into squares. They should be served cold and can be stored in the fridge for up to 3 days.
Notes
- Tip 1: For best results, this recipe should be followed exactly as written.
- Tip 2: When cut into 18 brownies, each piece is 185 calories.
- Tip 3: Brownies must be chilled before serving.