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.

brownies01

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.)

brownies03

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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