Ultra Fudgy Brownies — Savannah Bleue | Holistic Nutritionist and Hormone Specialist

INGREDIENTS

Ultra Fudgy Brownies

(Gluten/Dairy Free)

1 c buckwheat flour

3/4 c unsweetened cacao powder

1/4 tsp salt

1/4 tsp baking powder

3 eggs, room temp

3/4 c coconut oil (melted and cooled)

1 c maple syrup

1/2 tsp vanilla (optional)

1/2 c chocolate chips (plus more for sprinkling)

METHOD

Preheat the oven to 350 and line an 8x8 pan with parchment or oil well with coconut oil.

Sift your cacao powder into a bowl to remove any clumps. You can use a sieve or if you don’t have one, break up any clumps with your hands. I’ve made the mistake of clumpy cacao before and they don’t go away when you add the wet ingredients like you’d think!

Add the remaining dry ingredients and mix to combine.

In a separate large bowl, whisk your eggs. Stir in the maple syrup and coconut oil. Note: If the eggs and syrup are cold, it’ll harden the coconut oil. If the coconut oil is hot, it’ll cook the eggs so try to have this ingredients around room temp. Whisk to combine.

Stir dry ingredients into the wet until well combined to form the batter. Add the chocolate chips.

Pour the batter into your prepared pan. It’s a fairly sticky batter, so you’ll need a spatula to smooth it out. Bake at 350 for 20-25 minutes. Test with a toothpick or knife, it should come out fairly clean after piercing at the center.

Allow them to cool before serving (they some how get even more fudgy when cold!).

Eat them plain just like this or be extra and drizzle with coconut milk and nut butter, or fresh strawberries. Trust me.

Xo happy baking!