Flourless Brownies
by: claire cary
These fudgy flourless brownies are naturally gluten free, SO easy to make and have gorgeous crackly, paper thin crusts. They're rich and chocolatey, and the perfect way to satisfy your sweet tooth.
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16
Ingredients
- 1 ½ cups semi sweet chocolate chips divided
- 3 large eggs room temperature
- ⅓ cup refined coconut oil
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 tablespoon tapioca starch see notes for subs
- 3 tablespoon cocoa powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1 cup of chocolate chips to a bowl with the coconut oil. Melt in the microwave at 30 second intervals, stirring between each. let cool for a few minutes.
- Meanwhile, beat together the eggs, sugar and vanilla with an electric mixer. Beat in the chocolate once it has melted and cooled slightly.
- Fold in the cocoa, tapioca and salt until well combined.
- Fold in the remaining 1/2 cup of chocolate chips.
- Transfer to an 8x8 pan lined with parchment paper.
- Bake for 22-28 minutes. I usually do 25 minutes, but the longer you do the more set/well done the center will be if that's what you prefer.
- Let cool, then slice around the edge so the parchment will easily lift out of the pan. Cut into 16 squares and enjoy!
Notes
You can use corn starch or arrowroot in place of the tapioca.
Any kind of granulated sugar will work here! I used regular old cane sugar, but coconut or light brown will also work. I do not recommend a liquid sweetener since the recipe is flourless and there wouldn't be anything to absorb that excess moisture.
However, white granulated sugar will give the brownies the shiniest/most crackly top. Other types of sugar won't do this as well.
Serving: 1brownie / Calories: 194kcal / Carbohydrates: 20g / Protein: 2g / Fat: 12g / Saturated Fat: 8g / Cholesterol: 32mg / Fiber: 2g / Sugar: 16g
