The title of these brownies is not hyperbolic. Though I am fond of hyperbole, I assure you, I am not exaggerating when I tell you these are one of the best brownies I have ever had.
Add to it that they are gluten free, grain free, and refined sugar free and that statement is even more meaningful. As always, feel free to swap in regular all purpose flour, whole wheat flour, or a gluten free blended flour (I like Cup 4 Cup), and granulated or cane sugar for the coconut sugar if that’s what you have. Nothing should stand in the way of you making these.
There are so many great brownie recipes out there, two I’m particularly fond of are Alice Medrich’s Cocoa Brownies and Martha Stewart’s Chewy Brownies for example. So why do you need yet another brownie recipe?
Because they are that good. They are also very easy to make – no double boiler, no sifting, no excessive whisking. I’ve streamlined the process to be really straightforward and quick, making it easy to whip these up at 2pm on a Tuesday or anytime that suits you. With these healthier ingredients you can do just, weekly if you want to. Have you made these yet? If so, comment or tag me @catwithakcooks on Instagram so I can see your creations.
I’m truly excited for you to make these a part of your life!
One-Bowl Double Fudge Brownies
Yield: 9-16 depending on how large you slice them
¾ cup dark chocolate chips
¼ cup unsweetened cocoa powder
½ cup unsalted butter
1 cup coconut sugar
2 large eggs
1 teaspoon vanilla extract
½ cup blanched almond flour
1 teaspoon baking powder
½ teaspoon kosher salt
Preheat oven to 350 degrees F.
Grease a 8×8 inch square pan and line with parchment paper so you have overhang on two sides. This makes removing the brownies easy as you have handles to grab onto.
In small saucepan, melt together the butter and ½ cup of chocolate chips.
Off heat, add in the coconut sugar, cocoa powder, and vanilla extract and whisk to combine.
Whisk in eggs, then flour, baking powder and salt.
Pour mixture into prepared pan and sprinkle remaining ¼ chocolate chips on top.
Bake for 25-30 minutes, or until tester comes out with a few crumbs sticking to it. You don’t want to overbake in order to retain that fudgy texture.
Let cool on rack for 30 minutes, then lift the brownies out of the pan. Continue to cool on rack, or as I do, in the freezer to make cutting a breeze.