Flourless Brownies
| January 29, 2013 | Posted by Lindsey G. under Desserts and Sweets |
As you know, I try to eat mostly grain free when it comes to desserts. We also do not use any refined sugars and really stick to mostly raw honey and maple syrup in our treats. I have tried a few different ‘grain-free’ brownie recipes and have been less than thrilled with the results. It turns out grain-free brownie recipes can be kind of tricky to get right. I find the coconut flour brownies to be hard to swallow (to dry!) and the almond flour ones don’t agree with me. This is why I haven’t posted a true brownie recipe yet on my blog.
I was so excited last week when I stumbled upon an amazing recipe for flourless brownies made with natural sweeteners by another fellow blogger, Ditch the Wheat. You heard that right – completely flourless – that means gluten-free, grain-free and almond and coconut flour free! The only ‘flour’ in these is the cocoa powder. These brownies are more than spot on. They are brilliant! These are going to be my go-to brownie recipe from now on!
Ingredients
- 4 large eggs
- 1 cup unsweetened cocoa powder (where to buy)
- 1 cup of coconut palm sugar* (where to buy)
- ¼ cup + 1 tbsp extra virgin coconut oil (where to buy)
- 2 tsp vanilla extract (where to buy)
- 1/8 tsp salt (where to buy)
Directions
Preheat oven to 350°F (177°C). In a bowl, mix all the ingredients until velvety smooth (I used my Vitamix!). Pour into a parchment paper lined 8 x 4 loaf pan. Bake for 25-30 minutes. The brownies will be soft in the middle at 30 minutes and have a slight jiggle. Leave the brownies for at least 5 hours before cutting and eating (I personally couldn’t wait that long and I put them in the fridge after about 15 min of cooling down time and then ate them about an hour later!).
This recipe makes 8 brownies.
*I now use 3/4 cups maple syrup (Grade B) in place of the palm sugar for a moist and gooey texture. Cooked for 30-35 minutes the center will appear to be uncooked but after cooling for a few hours (or in the fridge) it will settle and be more firm. The texture will be more like a molten chocolate cake.
And best of all? There are more of these great grain-free and dairy-free recipes all with some pretty decadent photos in Ditch the Wheat’s e-book, Indulge!
With over 70 recipes for everything from dairy-free chocolate ganache to classic vanilla cake to grain-free pie crust, plus helpful information about substitutions and special ingredients, your gluten-free or grain-free cookbook library just wouldn’t be complete without this one!
Indulge! is so popular, over 7500+ copies have been downloaded so far!
Is coconut sugar the same as coconut palm sugar?
Yes–it sure is! You could probably also sub sucanat, whole cane sugar or maple sugar.
Think you could use honey and reduce the coconut oil to make it work?
I haven’t tested that – try it and please share if it works!
I made these with 3/4 cups honey and the same amount of oil, they turned out great!
Did you ever try this?
Ooh, love this! I am a huge fan of coconut palm sugar — and flourless brownies? Oh my.
I just read that the production of coconut palm sugar involves extracting the sap from the coconut trees which make them unable to product coconuts. What will this do to the coconut industry?
You can use sucanat or maple sugar instead if you are so inclined! We do have alternatives.
I didn’t mean to sound like I’m complaining! Thank you so much for the recipe….can’t wait to try it!
Different type of tree used for palm sugar and they still produce coconuts. They can use make as well as female sugar palm trees as well but the coconuts from them are not sought after for meat anyway
From what I understand, Coconut sugar is from the flower, so I don’t think it would hurt the tree..my bag says sustainably harvested. These look amazing. Can’t wait to try!
When you take the sap it prevents the tree from producing coconuts ever again. Thats not sustainable.
Here is another view on the harvesting of coconut sugar: http://www.wildernessfamilynaturals.com/collection-of-coconut-sap.php
[...] Get the recipe here [...]
I made them with succant and they were very good! Thanks for the great recipe!!
On the coconut oil do you melt if first then measure?
I sure do!
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Have you ever used Stevia instead of the coconut sugar? Is the coconut sugar amount equal to 1 cup of regular sugar? Thanks!
I wouldn’t use regular sugar. Stevia would change the whole recipe as there would now be a weight ratio issue. I wouldn’t recommend using stevia. I would try maple sugar or sucanat if you can’t find the coconut sugar. I hope that helps!
Just some info on why you might not want to use Coconut Palm Sugar http://www.tropicaltraditions.com/coconut_palm_sugar.htm
If you have concerns please use maple sugar or sucanat! Enjoy!
I did not know this. Thanks for posting the link. I would love for someone to post a recipe with a sub for the coconut palm sugar.
I did not know this. Thank you for posting a link to the information.
Could I sub Rapidura instead of the Coconut Palm Sugar?
You sure can!
So I just made these and they smell amazing. However there is a LOT of oil on the top and not actually IN the brownies. Did I do something wrong? I didn’t melt the coconut oil before I actually measured, can that make it too much oil?
That’s interesting. Never heard of that before! I have no idea. I bet they still taste good!
Hi Lindsey, I usually use apple sauce and omit other sugar and oil too. Have you ever tried that? In Ontario Canada
I have not tried that – but please try it and report back to us how it goes!
Yes i’ll let you know after this weekend. Thanks for your recipe
Happy to find no flour brownies! Love brownies!!
I make a version of these using black beans to add some protein to the brownies and you can’t even taste them! Thanks for sharing this recipe Lindsey
Would you please share the protein (black bean) brownie recipe! I’m always looking for more protein
Here you go, it has all real food ingredients
http://www.smallfootprintfamily.com/grain-free-brownie-recipe
Looooooved these! Super easy to make and my kids (my very picky kids) loved them too!
I primarily make grain free treats also, these look like a recipe my husband might enjoy!
I just have a question about the texture…it seems like they would be rubbery or something because of the egg, not cakey or fudgey like a brownie. They look great, but I don’t know about the texture…What did you think about that?
curious if you ended up using this recipe? I had the same thought that you did about them turning out rubbery. The texture of mine, and hopefully I didn’t totally mess up the recipe since I followed it to the T, is rubbery, not fudgey. But then again, they haven’t cooled all the way and maybe, MAYBE, they will be different? It’s not a pleasant texture, I’m not sure where I went wrong…
No, I never tried them Clarice…how were they after they cooled? I have a great black bean Brownie recipe that I know I like, so I never bothered with this one…
I have never had a problem with these being rubbery.
I just have to tell you that I have tried numerous grain free brownie recipes and these are by far the best! I cannot believe how fudgy they taste without any flour or nut butters! Such simple, real ingredients and they are Amazing! Thank you so much for sharing this recipe
I am so glad you love them!
These look amazing. Since I’m eating Low Carb I will try using erythritol instead of coconut palm sugar. I can’t wait to try them.
These are amazing!!! I made them for the second time tonight for Valentine’s Day…my husband and daughter devoured them!!
[...] have made these delicious flourless brownies three times now. They are FANTASTIC! Super rich and dark. Great by themselves or with [...]
These babies are in the oven right now to share with our Bible study group today! I’m sure they will be great because the batter tasted delicious. Thanks for the recipe
~Laura @WholeGreenLove
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Wait 5 hours? No way – wait about 30 minutes and enjoy with homemade vanilla ice cream! YUM! In that state, it’s like molten lava cake. So good! Thank you for this recipe.
I agree Susan!
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I keep reading that coconut sugar is unsustainable…do you have a good alternative?
It’s been sustainable for generations in Cambodia – not sure why it’s being labeled as unsustainable now except that its a different tree in competition with coconut oil producers trees.
[...] Flourless Brownies from Homemade Mommy [...]
I just put a batch in the oven! I am surpised any of the batter made it into the pan–delicious!
How would this recipe need to be modified to make carob banana bread? Also bacon would be a delicious compliment to these brownies
Why don’t you experiment and report back to us what you think works? I think that would be a entirely different recipe!
I followed your recipe almost to the dot. I just substituted the coconut palm sugar with some erythritol and some stevia powder. I bake it for 30 minutes in a 4×8 bread pan. It tastes good, but fell completely apart when I took it out and it was done on the perimeter but in the center still very wet and soft. What are your suggestions? Just to bake it longer?
I had the same experience. What do you suggest?
Sounds delicious. I have never made anything without flour. I do not have the coconut palm sugar but do have maple syrup suggested as a replacement. Should I just use an equal amount of one cup? Can’t wait to try these. thanks!
Yes – thanks!
These look really good. I’m always on the hunt for a great brownie recipe!
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Love the recipe! In the instructions you say to use an 8X4 loaf pan. Why not an 8X8 pan? Too big?
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I probably can’t find cocnut palm sugar where I live. Is it ok to use plain sugar instead? Can I also use butter instead of coconut oil?
these look amazing ..my daughter has some gluten issues so always looking for some good recipes ..I have a question.you say to use raw honey for the baking ,why heat destroys the enzymes that the raw honey contains so does it really matter when you’re cooking with it?I use raw when there will be no heat..thanks for your input on this
I’ve always wondered that too. I buy cheap (non-raw groc. store honey) for baking & save my raw for PBH sandwiches & the like!
OMG! Just made these tonight (substituted honey for sugar), they are awesome! Like a rich, decadent molten lava brownie. My family loves them, thank you, yummy!!
Thank you for this recipe! I was looking for something to whip up that was low GI and chocolatey and these are great.
I substituted applesauce for the coconut oil (none on hand) and they came out great!
I track via myfitnesspal, so here are the stats for my modified version of your recipe, per brownie:
calories: 166
carbs: 31
fat: 3
protein: 3
fiber: 4
I just pulled this out of the oven. I am practicing real restraint to not dig in right now. Thanks for the recipe, I can’t wait to taste these paleo-style brownies!
I’m usually a fan of tropical traditions, but I have to disagree with their information about palm sugar and question why they are misleading people. I just got back from Cambodia where palm sugar has been produced by hand like maple syrup for eons. The sugar palm trees are different than coconut palms and while they do produce coconuts they aren’t the same type- they have milk but a gelatinous flesh inside in small pockets verses the large cavity of white flesh found in meat coconuts. They also produce the sap from the male (as well as female) trees so it provides a use for the male trees which can still produce pollen for reproduction and which they normally would only allow one of per area. The female trees still produce coconuts and the Cambodians still grow plenty of meat coconuts which are sold like soda and hotdogs snack food wrapped into one on street corners. Anyway tropical traditions isn’t telling the whole story perhaps because they will now have to pay more to maintain an exclusive Philippine market of meat/oil palm trees instead of allowing farmers to diversify to profit from market demand.
It’s so much of a tradition in Cambodia the sugar palm is on their flag….
can you make these with out the parchment paper or would they stick too badly to the pan? I dont not have any but am tempted to make these right now as they look sooo good!
I have done it in a glass baking dish before without the parchment and it was fine!
These are seriously yummy. I used a mix of maple syrup and rapadura sugar and made into brownie cupcakes. I’m addicted!
These look wonderful. Yesterday I went shopping and I bought coconut oil for the first and more coconut sugar, so lucky me! I will make these tonight and get back to you. Thanks so much!
*How about everyone stops bitching about coconut sugar and says thank you for the recipe? There is a time and a place for sustainable sugar debates, this isn’t the place. Let’s just say thanks and be respectful to the blogger
*
Caren, Right On!!!
Thank You!!
[...] looked over the recipe and had most everything already on hand. After a quick trip to the store for cocoa powder, I was in [...]
I made these this morning with 2/3c raw sugar. They did not have the consistency of a brownie for me, but are more like a lovely chocolate torte. This is actually more of a “torte” recipe than a “brownie” recipe. I made mine in a KitchenAid using the whisk attachment and topped with coconut whipped “cream.” I used a buttered pyrex pan instead of parchment, and they came out beautifully.
Thanks for a keeper of a recipe!!
Ooops! I just made a batch with a cup of “Stevia In The Raw”!! They’re in the oven as I type…I’m a bit nervous for them to come out. Do you think I just ruined a whole batch?
Just an update on subsituting a cup of fake sugar, (Splenda, stevia, etc..) the brownies turned out fine consistancy wise, but taste wise…oh gosh. It was terrible!!! It literally made me gag… Stick to the recipe, folks! Lol
Yep, these are amazing! It is key to let them cool completely. In fact, we preferred them refrigerated.