Fudgy Brownies

Are these grain free? Yes.

Are they healthy? No.

Do they taste healthy? Heck no.

I wouldn’t be eating the whole pan if they did.

You know how some people stick their non-fat vegan paleo allergen-free desserts in your face and say, “This is the most delicious food ever and when you eat it, you will vomit rainbows?”

Let me just tell you, everyone vomits rainbows. Pukey looking rainbows.

You, however, will want to keep these in your tummy, even if you do feel a little sick from eating 6 brownies, like me.

I made some health-IER substitutions, but don’t go thinking I think it’s diet food. I’m not one of those people who adds coconut sugar and thinks “It’s ok to eat 6 brownies, it’s got healthy sugar in it.”

(Ok, maybe I do, but I know I’m lying.)

These really are the best brownies I’ve ever made that don’t come from a famous-brand box you buy at Costco. Slightly more work, but you’ll be so proud of yourself for coming close to that box.

Grain Free, Super Dark, Fudgy Brownies (adapted from Martha Stewart)

(makes 16 brownies) 20 minutes prep time, 30-35 minutes baking time.

• 6 Tbsp unsalted butter, cut into pieces
• 12 oz semi sweet chocolate chips
• 1/2 C plus 2 Tbsp coconut sugar
• 3 eggs
• 1 tsp vanilla
• 1/3 scant C tapioca flour (if you don’t care about being grain free, use cornstarch)
• 1/4 C dark cocoa powder (I used extra brute)
• 3/4 tsp kosher salt

1. Preheat the oven to 350 degrees. Line an 8x8 inch square baking pan with parchment paper (butter the sucker a little first so the parchment paper stays in place).

2. In a large microwave safe bowl, melt the chocolate chips and the butter in 30 second spurts, stirring after each round. They should be completely and perfectly melted after stirring the second time, and if not, go for another 15 seconds and try again.

3. Stir in coconut sugar, then the eggs, one at a time. Stir in the vanilla too.

4. In a small bowl, sift or whisk together the tapioca flour, cocoa powder, and salt. Add the flour to the chocolate and stir vigorously for 2 minutes. The batter should be dark and smooth with no streaks or lumps.

5. Pour the batter into the pan and bake for about 30 minutes. Check with a sharp knife—the brownies should be moist but not totally dry either. If the toothpick or knife comes out with a few crumbs, that’s ok, but not batter laden.

6. Remove from the oven and let cool for 30 minutes. Then use the parchment paper to take the brownies out of the pan and cut them into 16 squares.

(These are probably, in my opinion, even better cold, the next day. But if you think that’s going to happen, you should make a double batch in a 9x12 pan.)