Gluten-Free Brownies (Dairy-Free, Refined Sugar-Free

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 60 8 ounces bittersweet chocolate
  • 1/2 cup Almond flour/meal
  • 1/4 tsp Baking soda
  • 1/2 cup Cocoa powder, unsweetened
  • 1 cup Coconut sugar
  • 1/2 tsp Salt
  • 1 Sea salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 8 tbsp Coconut oil

Found on saltedplains.com

Description

Ingredients

• 8 ounces bittersweet chocolate (60-65%), roughly chopped
• 8 tablespoons coconut oil
• 3 eggs, beaten
• ½ cup unsweetened cocoa powder
• ½ cup almond flour/meal
• 1 cup coconut sugar
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 teaspoon pure vanilla extract
• sea salt for sprinkling (optional)

Directions

• Preheat the oven to the 350 degrees Fahrenheit. Grease a 11 x 7 inch glass baking pan with coconut oil and then cut a length of parchment to line the bottom of the pan, with extra hanging over the sides.
• Melt the chocolate and coconut oil in a microwave safe cup or bowl for 30 second intervals. Stir after each interval. Set aside.
• In a small bowl or measuring cup, beat eggs. In a large bowl, add all dry ingredients and whisk to combine. Make a well in the middle of the dry ingredients and add the eggs, chocolate mixture, and vanilla extract. Stir well until lumps have disappeared and the batter appears smooth and glossy.
• Pour batter into prepared pan, sprinkle with sea salt if using, and bake for 26-29 minutes or until a toothpick comes out mostly clean. Allow brownies to cool completely in pan on a wire rack. For best results, chill brownies in the fridge after they have cooled for an hour, or overnight.(Clean cut tips below).