Description
These Super Fudgy Healthy Brownies are a delicious gluten-free, grain-free, dairy-free, and paleo-friendly treat. Made with dark chocolate, coconut oil, almond flour, and coconut sugar, they offer a rich, dense, and fudgy texture perfect for chocolate lovers seeking a healthier dessert option.
Ingredients
Scale
Chocolate Mixture
- 4 1/2 oz (125 g) 80%+ dark chocolate, chopped (use lower cocoa solids chocolate with reduced coconut sugar if preferred)
- 1/4 cup (50 g) coconut oil, softened at room temperature (not melted)
Wet Ingredients
- 3 medium eggs, room temperature
- 3/4 – 1 1/4 cups (100 – 175 g) coconut sugar (adjust based on chocolate cocoa percentage)
Dry Ingredients
- 1 cup (90 g) almond flour
- 1/4 cup (30 g) cocoa powder
- Pinch of salt
Add-ins
- 1/2 – 1 cup dark chocolate chunks and chips (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 355 ºF (180 ºC). Line an 8×8 inch (20×20 cm) baking pan with greaseproof or baking paper to prevent sticking.
- Melt Chocolate and Coconut Oil: In a heat-proof bowl set over a pot of simmering water, gently melt the dark chocolate and coconut oil together until smooth. Remove from heat and set aside to cool slightly.
- Whisk Eggs and Coconut Sugar: Using a stand mixer with the whisk attachment or a hand mixer with double beaters, whisk the eggs and coconut sugar together until the mixture is pale, fluffy, and has tripled in volume. This should take approximately 5 to 7 minutes, ensuring enough air is incorporated for a light texture.
- Combine Chocolate Mixture: Slowly drizzle the melted chocolate and coconut oil mixture into the whisked eggs while mixing on low speed. Continue whisking until fully incorporated, creating a smooth batter.
- Fold in Dry Ingredients: Sift the almond flour, cocoa powder, and salt into the egg-chocolate mixture. Gently fold these dry ingredients in with a spatula until no lumps remain, ensuring not to overmix to keep the batter aerated.
- Add Chocolate Chunks: Fold most of the dark chocolate chunks and chips into the batter. Pour the batter into the prepared baking pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chunks evenly over the surface for added texture and visual appeal.
- Bake the Brownies: Place the pan in the preheated oven and bake for 18 to 20 minutes. Test doneness by inserting a toothpick: for fudgy brownies, the toothpick should come out with moist crumbs; for gooey brownies, some batter should remain attached.
- Cool and Serve: Allow the brownies to cool in the pan, or serve warm if preferred, to enjoy the rich, fudgy texture.
- Storage: Store the healthy brownies in a cool, dry place inside an airtight container for 3 to 4 days to maintain freshness.
Notes
- Use chocolate with 80% or higher cocoa solids for optimal flavor and reduced sweetness.
- If using chocolate with a lower cocoa percentage, reduce the amount of coconut sugar to balance sweetness.
- Allow the eggs and sugar mixture to whisk until tripled in volume to ensure the best texture.
- Overmixing after folding in dry ingredients can deflate the batter and affect the fudginess.
- Chocolate chunks on top add extra gooeyness and visual appeal but are optional.
- Baking time varies slightly depending on whether you want fudgy or gooey brownies; keep a close eye in the last minutes.
- Store leftovers at room temperature in an airtight container for up to 4 days, or refrigerate for longer shelf life.
Keywords: healthy brownies, fudgy brownies, paleo brownies, gluten-free dessert, dairy-free brownies, grain-free sweets