Description
These Super Fudgy Healthy Brownies are a decadent, gluten-free, grain-free, dairy-free, and paleo-friendly treat. Made with wholesome ingredients like dark chocolate, coconut oil, almond flour, and coconut sugar, they deliver rich fudgy texture with a naturally sweet and chocolatey flavor. Perfect for those seeking a healthier brownie option without compromising on taste.
Ingredients
Scale
Chocolate Mixture
- 4 1/2 oz (125 g) 80%+ dark chocolate, chopped (or chocolate with lower cocoa solids – adjust coconut sugar accordingly)
- 1/4 cup (50 g) coconut oil, softened at room temperature (not melted)
Wet Ingredients
- 3 medium eggs, room temperature
- 3/4 – 1 1/4 cups (100 – 175 g) coconut sugar (less if using lower cocoa solids chocolate)
Dry Ingredients
- 1 cup (90 g) almond flour
- 1/4 cup (30 g) cocoa powder
- Pinch of salt
Optional Toppings
- 1/2 – 1 cup dark chocolate chunks and chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 355 ºF (180 ºC) and line an 8×8 inch (20×20 cm) baking pan with greaseproof or baking paper to prevent sticking.
- Melt Chocolate and Coconut Oil: In a heat-proof bowl set over a pot of simmering water, gently melt the chopped dark chocolate together with the softened coconut oil until smooth. Remove from heat and set aside to cool slightly.
- Whisk Eggs and Coconut Sugar: Using a stand mixer with a whisk attachment or a hand mixer, beat the room temperature eggs and coconut sugar on high speed until the mixture becomes pale, fluffy, and roughly triples in volume. This process takes about 5 to 7 minutes and is key to the brownies’ airy texture.
- Combine Chocolate with Egg Mixture: Slowly drizzle the melted chocolate and coconut oil mixture into the beaten eggs while mixing on low speed. Continue whisking until fully incorporated and smooth.
- Fold in Dry Ingredients: Sift almond flour, cocoa powder, and salt into the chocolate-egg mixture. Using a spatula, gently fold the dry ingredients until there are no lumps and the batter is uniform, taking care not to deflate the airiness.
- Add Chocolate Chunks: Stir most of the dark chocolate chunks and chips into the batter. Then pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chunks evenly over the top for an indulgent finish.
- Bake the Brownies: Bake in the preheated oven for 18 to 20 minutes. Test doneness by inserting a toothpick; for fudgy brownies, the toothpick should come out with moist crumbs attached, or for gooey brownies, with some half-baked batter clinging to it.
- Cool and Serve: Allow the brownies to cool slightly in the pan before cutting. They can be enjoyed warm or at room temperature.
- Storage: Store any leftovers in a cool, dry place inside an airtight container for 3 to 4 days to maintain freshness.
Notes
- For an even fudgier texture, bake closer to 18 minutes or less depending on your oven.
- If using chocolate with less than 80% cocoa solids, reduce the coconut sugar to keep sweetness balanced.
- Softening but not melting coconut oil ensures the chocolate mixture combines well without separating.
- Whisking the eggs and sugar until tripled in volume is crucial for the brownies’ airy yet fudgy texture.
- Make sure to sift dry ingredients to avoid lumps and achieve a smooth batter.
- Line your baking pan well to make removing brownies easier and prevent burning on the edges.
- These brownies are naturally gluten-free, grain-free, paleo, and dairy-free, suitable for many dietary needs.
Keywords: healthy brownies, fudgy brownies, gluten free brownies, paleo brownies, dairy free brownies, grain free brownies, chocolate dessert, coconut sugar dessert