Eat That: Flourless Brownies (dairy-free &refined sugar free)


One of my favorite go-to, feel good, easy recipes are brownies. I love them any way you make them; gluten free, vegan, with avocado,  caramel, white chocolate, peanut butter, Oreo, mint…I could go on all night! Brownies require very few ingredients, are hard to f-up, are easy to adjust for any given diet, and they are delicious. I mean… cakey, gooey, chocolatey….what more could you want?

So for my guest list, gluten & dairy free, I adapted this recipe from Show.Me.The.Yummy to fit my needs. I used coconut sugar instead of brown sugar, and fruit juice sweetened chocolate chips, as well as earth balance verse butter; I also added coconut & cranberries because I had them and thought that would be nice. Feel free to throw some other stuff into yours. These might not be the prettiest of all brownies but they are super fudgy and realtivily low on the glycemic index. Not only that but they’re pretty darn fail proof.

Flourless Fudggy Brownies

6 tablespoons Earth Balance

8 ounces fruit juice sweetened chocolate

1 tablespoon coffee grounds

2 eggs

 3/4 cup coconut sugar

2 tablespoons cocoa powder

3 tablespoons cornstarch

1 teaspoon vanilla

1/4 teaspoon sea salt

4 ounces chocolate of your choice (optional)

1/3 cup coconut flakes (optional)

1/3 cup dried cranberries (optional)

Preheat oven to 350° F.

In a microwave safe bowl add your chocolate & Earth Balance and pop in the microwave for 30 seconds. Continue to heat the mixture, take it out and stir, and heat at 30-15 second intervals depending on your microwave setting. When it beings to look like 2/3 of the chocolate is melted just stir until all chocolate is melted. Once the chocolate is melted add your coffee granules. If you would like a smoother batter use instant coffee, I like a little grit & texture so I used plain old coffee.

Now mix your eggs and coconut sugar on high until the sugar has dissolved, about 3 minutes. Next add your chcolate mixture and mix hard & fast for an additional 2 minutes.

Finally add your cocoa, cornstarch, vanilla, and salt and mix to incorporate.


Once all is mixed in add your additional goodies if you want to. Bake 350°F for 20-25 minutes. The batter should be set & the house should be smelling amazing.

Let the brownies set for at least 2 hours or just be prepared that they might fall apart when you cut them. I actually adore these straight from the fridge as the chocolate sets and they become sort of like a fudge. Yummy! I served mine with raspberries & sheep’s milk yogurt (try Bellwether Farms yogurt, it is to live for, they also have amazing cheese!)

I hope you enjoy these brownies as much as I have; Eat That!


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