They say you never forget your first love. And it’s true. I love you, chocolate desserts.
For weeks, I’ve been craving these fudgy flourless brownies. They’re dense, rich, and the perfect way to celebrate every day. If you’re looking for a traditional brownie recipe,
you’re in the wrong place you might resolve to make these Double Chocolate Brownies or Fudgy Vegan Cocoa Brownies.
For a heftier chunk, I like to use an 8″ x 4″ loaf pan. Sometimes, I’ll sprinkle sliced almonds on top of the batter before baking. Then, feeling somewhat fancy, cut baked brownies into wedges, instead of squares.
Either way, I think you’ll love these brownies unconditionally.
Like a flourless chocolate cake, but in brownie form. And made with cocoa powder instead of melted chocolate. Gluten free, dairy free, and perfect for any occasion.
- 1/2 cup coconut oil, melted
- 1 cup sugar (brown, coconut, raw, your choice)
- 2 eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/4 cup almond meal
- 1/4 teaspoon salt
In a large bowl, combine coconut oil, sugar, eggs, and vanilla extract. Add cocoa powder and stir gently into bowl. Why gently? Because if you're like me, you'll stir too quickly, and the precious cocoa powder will spill onto your counter. Add the almond meal and salt, and give the batter a good, thorough stir.
Line an 8" x 4" loaf pan with parchment paper. Spread batter into prepared pan.
Chill batter (in pan) in freezer or fridge while the oven preheats to 350 degrees.
Bake for 25-26 minutes. Let brownies cool completely before slicing. I like to chill baked brownies in an ice bath or the freezer. For the cleanest edges, wait until brownies are very cold to slice.
Wedges or squares, which way do you lean?