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Paleo Flourless Dark Chocolate Brownies

Elana Amsterdam/flickr creative commons
Elana Amsterdam/flickr creative commons

These five-ingredient dark chocolate, flourless brownies are mouth-watering and intense, just like they should be, minus the flour and butter, and in some circles that means better for you. Coconut sugar is the natural sweetener, blended with eggs, vanilla, and Spectrum all-vegetable shortening. (Your favorite dark chocolate chips are the way to go; we love Ghirardelli or Valrhona, but go for what you like. And don’t be afraid to add a touch of salt, a wonderful balance against the sweetness.) 

Flourless Nut-Free Brownies
Votes: 5
Rating: 3.8
You:
Rate this recipe!
Print Recipe
Recipe from Paleo Cooking from Elana's Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes, by Elana Amsterdam, published by Ten Speed Press, 2013
  • CourseDessert
Servings
16 brownies
Servings
16 brownies
Flourless Nut-Free Brownies
Votes: 5
Rating: 3.8
You:
Rate this recipe!
Print Recipe
Recipe from Paleo Cooking from Elana's Pantry: Gluten-Free, Grain-Free, Dairy-Free Recipes, by Elana Amsterdam, published by Ten Speed Press, 2013
  • CourseDessert
Servings
16 brownies
Servings
16 brownies
Ingredients
  • 1 cup dark chocolate chips
  • .5 cup all-vegetable shortening Spectrum
  • 1 cup coconut sugar
  • 4 eggs large
  • 1 tablespoon vanilla extract
Servings: brownies
Instructions
  1. Preheat the oven to 350°F. Grease an 8-inch square baking dish with shortening.
  2. In a medium saucepan over very low heat, melt the chocolate chips until smooth. Remove the pan from the heat, then mix in the shortening and coconut sugar. Stir in the eggs and vanilla extract until thoroughly combined. Pour the batter into the prepared baking dish.
  3. Bake for 20 to 25 minutes, until a toothpick inserted into the center of the brownies comes out with just a few moist crumbs attached.
  4. Let the brownies cool in the baking dish for 1 hour. Cut into 16 squares and serve.

Reader Interactions

Comments

  1. Mary Jo Tryba says

    October 9, 2014 at 7:37 pm

    Can egg substitute be used for the eggs?

    Reply »
    • Faith Middleton says

      November 24, 2014 at 11:43 am

      Mary Jo, we just checked in on this with our resident chef Chris Prosperi and he says if you use Egg Beaters brand they have a conversion chart on the package instructing you on how to substitute. He also said the texture might be more firm as a result. Cheers! –Faith

      Reply »
  2. Lisa camm says

    March 4, 2015 at 6:45 pm

    Can butter be used instead of the shortening? Thanks

    Reply »
    • Faith Middleton says

      March 5, 2015 at 9:37 am

      Lisa, yes, Chris Prosperi and I agree you can substitute butter, though it might slightly alter the texture. And you have made us hungry for chocolate right now. Cheers, Faith

      Reply »
  3. Wynne Crisman says

    January 1, 2017 at 9:19 pm

    Came out very very wet with a nice top crust after 45 mins in the oven. Good taste, not the right texture for brownies. Will try with some almond flour added next time.

    Reply »

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