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+ servings

Fudegy Cocoa Brownies - Gluten Free w/ Paleo & Egg Free Options

Servings: 12
Author: tessa

Ingredients

  • 1/2 cup fat ghee, coconut oil, palm shortening, or any combination
  • 1 cup granulated sugar of choice
  • 3/4 cup cocoa powder unsweetened
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1/2 cup flour of choice I used equal amounts of teff and tapioca. Paleo options: 5 tablespoons coconut flour or 1/2 cup + 1-2 tablespoons almond flour.
  • 3 eggs or 2 teaspoons gelatin whisked into 1/2 cup applesauce

Instructions

  • Preheat oven to 350 degrees and line an 8 x 8 inch pan with a parchment paper.
  • In a small saucepan over low heat (or in a microwave), melt the fat, sugar, and cocoa powder together, stirring vigorously until a glossy, gritty mixture is formed. Mixture should be warm, but not scalding hot.
  • Stir in the vanilla and sea salt.
  • Stir in the flour.
  • Now stir in the eggs, or the egg alternative.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 25-30 minutes until a toothpick comes out clean.
  • Let cool completely, in the fridge if you like, before attempting to cut. The magic happens in the cooling, I promise!

Notes

Use a great tasting cocoa powder. It is a key ingredient; I love Dagoba