Fudgey flourless brownies

There is nothing better in life than a brownie. Especially when you’re in week five of ten of spring quarter, it’s nice outside and you somehow always have an essay to write. I’m not kidding, I have at least one essay for everyone one of my classes this year, and one of those classes is a psych class. Honestly, I don’t know what I was thinking.

Regardless of what I was thinking when I registered last quarter, I know exactly what I think about these brownies. And I think they’re freaking amazing.

It’s not like I haven’t made good brownies before. My paleo brownies were delicious, but they were more like your traditional brownie. A little fudgey, a little chewy… I was craving something bolder and with a little more punch. Enter the flourless brownie.

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Though this post is not sponsored (#iwish) I’d like to mention two brands that I used in order to make the experience what I wanted it to be. The chocolate i used is Equal Exchange, because I care about people, and the coffee I used was Chameleon Cold Brew, because I recently found it and I really enjoyed the bold flavor. (Note: these don’t taste like coffee. The coffee only brings out the chocolate flavor.)

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I’m not saying these brownies solved all my problems. Yes, I still have an enormous amount to write about topics I don’t fully understand. And yes, I’m still both mentally and physically exhausted and can’t wait to be done with this quarter. But eating these made it better for a good 2 minutes, and i’ll take whatever I can get.

Peace, love and cold brew,

Cam

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Ingredients

  • 6 tablespoons grass fed butter
  • 8 ounces dark chocolate, chopped or in chips (I used Equal Exchange)
  • ¾ cup coconut sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup cold coffee (I used Chameleon Cold Brew)
  • 1 tablespoon cocoa powder
  • ¼ cup arrowroot starch
  • ¼ cup chocolate chips

Instructions

Preheat the oven to 350º F.

In a large metal bowl, add the chocolate and the butter, then melt in a bain marie until smooth.

Add in the coconut sugar, stir until combined, then add in the eggs one at a time.

Next add the vanilla, coffee and cocoa powder and stir until incorporated.

Fold in the arrowroot starch and chocolate chips, then pour the batter into a lined 8 by 8 square pan and bake for 28-30 minutes.

Let cool completely before serving, because they will fall apart when hot.

 

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