Sometimes you want a crumbly, cake-like bar and sometimes you crave a dense, fudgy brownie. If I’m going to eat some chocolate, I want the flavor to knock me between the eyes. Do you know what I mean?
For over a year, I played with different brownie recipes, hoping to find “the one.” Mission accomplished. No one can tell they’re grain-free and they are creamy and intensely bittersweet. They’re so rich that I cut them into 16 tiny squares. Those two delicious bites of brownie were enough to satisfy. I plan to make these for the family on Valentine’s Day and possibly every potluck from here on out.
Serves: Makes 16 one-inch brownies, or 9 larger brownies
They do contain quite a bit of sweetener, so remember to consume in moderation. I used coarse Celtic sea salt since we enjoyed the pop of salt in the densely sweet bar. If you use ghee, reduce the amount to 5 tablespoons. Adapted from Chewy Gooey Crispy Crunchy by Alice Medrich.
Save RecipeIngredients
- 6 tablespoons unsalted butter or 5 tablespoons ghee
- 8 ounces bittersweet chocolate (I used Enjoy Life Chocolate Chips )
- 2/3 cup coconut sugar
- 1/2 teaspoon coarse Celtic sea salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup tapioca flour
- 2 teaspoons coconut flour
Instructions
- Preheat oven to 350 ºF and adjust rack to middle position. Butter an 8-inch glass square pan . Place butter and chocolate in the bowl of a double boiler. Melt over low heat. Remove chocolate mixture from heat and whisk in sugar, sea salt, and vanilla extract. Whisk in eggs one at a time. Whisk in tapioca flour and coconut flour. Let batter sit for 5 minutes (this allows the coconut flour to absorb some of the moisture). Pour batter into the buttered baking dish and smooth into an even layer. Bake for 25-30 minutes until edges are just pulling away from the sides and middle is still just a touch moist. Cool and then cut into squares. Store in an airtight container for up to 3 days.
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