Grain and Nut-Free, Fudge Brownies
Servings: 9–12
Preparation Time: 15 minutes
Ingredients:
- 2 ounces 100% cacao
- 6 tablespoons grass-fed butter (or 5 tablespoons coconut oil)
- 2 tablespoons full-fat coconut milk*
- 3 pastured eggs
- 1 tablespoon vanilla extract
- 1/4 cup tapioca flour/starch (Arrowroot should work, and tapioca tends to be a tad bit sweeter.)
- 1/3 cup cacao or cocoa powder
- 1 cup granulated cane sugar
- 1/2 teaspoon sea salt
Directions:
Preheat oven to 350 degrees F.
Melt the chocolate, butter, and coconut milk in a double boiler.
Whisk the eggs and vanilla in a small bowl and set aside.
In a large mixing bowl, combine the tapioca flour, cacao powder, sugar, and salt. Add the egg mixture to the flour mixture and stir a couple times. This doesn’t need to be combined well.
Once the chocolate is melted, pour it over the egg and flour mixture and stir until combined.
Pour batter into an 8×8-inch greased baking dish.
Bake at 350 degrees F for 25–30 minutes. Store in an airtight container.
Quick Notes:
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
You can also use chocolate chips or any high cacao chocolate bar in place of the 100% cacao. I wanted to make these dairy-free and sugar-free, or I would have used my favorite chocolate chips. You may need to reduce the amount of sweetener.
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