I honestly couldn’t tell you the last time I enjoyed a decadent, chocolate fudgey brownie, not to mention one that didn’t make my stomach hurt (I’m gluten and lactose intolerant). So when I finally decided to take a crack at these brownies, I was so excited to see the final result. They turned out AMAZING.
Most ‘healthy’ desserts / sweet treats are made with ingredients like almond flour, coconut flour, nut butters, etc., but I’ve received tons of suggestions to make more Nut-Free desserts since so many people are allergic to nuts these days. Well, my friends, these are the most perfect fudge brownies made entirely without nuts!! Most people who are allergic to tree nuts like almonds and peanuts can still tolerate coconut, which is why I added coconut oil to the mix. If you are allergic to coconut, feel free to swap for extra virgin olive oil or avocado oil (I love Chosen Foods avo oil for little to no flavor).
I’m assuming coconut flour will work as an equal substitution for the cassava flour, though I haven’t had time to test that version yet 🙂 Let me know below in the comments if you try it! If you are going to use almond flour, try using nearly double the amount of Cassava, due to how light almond flour is.
I sprinkled the brownies with Lakanto powdered sugar sweetened with monkfruit. So yummy!!
Ooey Gooey Fudgey Brownies (Nut and Gluten-free!)
- 1/2 cup coconut oil
- 1/3 cup maple syrup
- 1/4 cup ghee (or grass-fed butter)
- 1/2 cup dark chocolate, chopped (around 1-1.5 bars)
- 1/2 cup raw cacao powder
- 2 pasture-raised eggs
- 1 tsp vanilla extract
- 1/2 cup cassava flour
- 1/4 tsp sea salt
- 1/4 tsp baking soda
Preheat oven to 350 degrees F.
In a small saucepan, heat coconut oil, maple syrup, and ghee on very low heat until completely melted, stirring constantly. Add in cacao powder + chocolate chunks and heat on low for 2-3 minutes, leaving some chunks unmelted for the batter.
Remove from heat and let cool completely.
Whisk in eggs & vanilla and then stir in cassava flour, sea salt and baking soda. Be sure NOT to over-stir!!
Line an 8x8 baking pan/dish with parchment paper and pour batter over the top, spreading out evenly.
Feel free to toss a few more pieces of chocolate over the top.
Bake for 16-18 minutes, or until it passes the toothpick test...but always better to take out sooner than later 😉
Let cool completely before slicing into. Enjoy!