I have a horrible sweet tooth like nobody’s business. It’s really hard to enjoy a piece of cake when people are staring at you with their judging eyes, but I’ve gotten pretty good at it over the years.
Lately I’ve been slowly replacing my family’s food with healthier options, to see if they would notice (no one has yet, muahahaha) but I’ve decided that I would like to have my cake and eat it too and besides the healthy route, the only other scenario I see that happening in is two cakes.
My family isn’t Gluten Free (that they know of) but I like I said, I have started to slowly cut out excess unhealthy stuff, so I decided to adapt one of my favorite brownie recipes of all time (thank you Food &Wine) into Gluten Free Salted Fudge Brownies so I can have one and maybe not have intestinal issues later.
It’s surprisingly fudgey, thick and full of chocolate flavor. It also contains NO butter, and 1/2 the sugar of the regular brownie recipe. Plus it’s chock full of healthy coconut!
Gluten Free Salted Fudge Brownies
- 6 tablespoons of coconut oil, melted
- 6 tablespoons of Melt Organic Buttery Spread (or other equivalent)
- 2 ounces dark chocolate, chopped
- 6 tablespoons cocoa powder
- 1 cup of sugar
- 1/2 cup agave syrup (or equivalent)
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup coconut flour
- 1/2 gluten free flour
- 1/2 tsp large flake sea salt, like Maldon
Preheat oven to 350*. Line a 9×9 inch baking pan with parchment paper.
Melt the coconut oil and melt spread in the microwave, add the dark chocolate and stir until melted and incorporated.
Slowly, adding one ingredient at a time, mixing until incorporated, add cocoa powder, sugar, agave, eggs, and vanilla.
Add flours and stir until combined. Pour into prepared pan and sprinkle the top of brownie batter with sea salt flakes.
Bake for 25-30 minutes, checking by inserting a toothpick in the center and pulling it out with small crumbs.
Let the brownies cool in the pan for at least 30 minutes, then lift out the parchment paper and let cool in the fridge at least an hour. This is when it gets the “fudgey” texture, and really sets up so they are easy to slice.
This recipe yields a very dense and fudgey brownie. I tried these brownies with 100% coconut flour, and they were too grainy and crumbly. With 100% gluten free flour they had an odd after taste. It seems that doing the half and half provides a great solution.
Even though there is quite a bit of coconut oil and flour, it surprisingly doesn’t have much “coconut flavor” for all of you out there with discerning palates. The Maldon salt allows for a really lovely salty crunch, which in turn just enhances the chocolate flavor that much more.
The finished brownies will keep for 5 days in an air tight container in the fridge. I prefer them chilled as they maintain the “fudgey” consistency much better than when left out at room temperature.
Feel free to adapt this recipe to fit your dietary needs and restrictions, and enjoy!
For all you Paleo and Vegan readers out there, if you adapt this, please leave the changes in the comments! I’d love to see what you come up with!