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 brownie 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 chocolate brownies are deliciously rich and decadent and are made with nourishing ingredients and are so easy to make. I would definitely consider this Real Food! I like to serve this alongside homemade whipped cream for even more yummy goodness!

Flourless Brownie Recipe

Ingredients

1. 4 large eggs
2. 1 cup unsweetened cocoa powder
3. 1 cup sustainably farmed coconut palm sugar
4. 1/4 cup + 1 tbsp coconut oil
5. 2 tsp vanilla extract
6. 1/8 tsp salt

Instructions

1. Preheat oven to 350
2. Mix ingredients in a bowl until velvety smooth
3. Pour into a parchment lined 8×4 loaf pan
4. Bake 25-30 minutes
5. Brownies will be soft in the middle and have a nice jiggle.
6. Let cool at least 5 hours before slicing (or put in the refrigerator to speed this along).

Notes
1. I have had success doubling this recipe and baking in an 8×8 pan.
2. Using 3/4 cup maple syrup instead of coconut sugar is a good substitution too! Makes it more gooey!

There are so many delightful recipes in this book. There are a variety of cookies, pies, cakes and more! I can’t wait to try the magic cookie bars, the raspberry bars, and raspberry fudge…AND the banana loaf, chocolate truffle cake, mini blueberry pies and lemon tart pictured below!

Article originally published on Ohlardy.com republished with permission