The Perfect Fudgy Brownie (Grain-Free, Paleo, Gluten Free)

Need a gluten free, paleolithic, and fodmap friendly hor d'oeuvre? The Perfect Fudgy Brownie (Grain-Free, Paleo, Gluten Free) could be a super recipe to try. One serving contains 163 calories, 2g of protein, and 10g of fat. For 53 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 16. It is an inexpensive recipe for fans of American food. 21739 people were glad they tried this recipe. Head to the store and pick up bittersweet chocolate, coarse sea salt, coconut flour, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Deliciously Organic. Overall, this recipe earns a rather bad spoonacular score of 13%. Similar recipes include The Perfect Molasses Cookie (Grain Free, Paleo, Gluten Free), Raspberry Molten Lava Cakes (grain-free, gluten-free, dairy-free, paleo-friendly, 100% whole grain), and Seeded Crispbread Crackers Three Ways (Gluten-Free, Grain-Free, Vegan, Paleo, Nut-Free).

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 ºF and adjust rack to middle position. Butter an 8-inch glass square pan. Place butter and chocolate in the bowl of a double boiler. Melt over low heat. Remove chocolate mixture from heat and whisk in sugar, sea salt, and vanilla extract. Whisk in eggs one at a time. Whisk in tapioca flour and coconut flour. Let batter sit for 5 minutes (this allows the coconut flour to absorb some of the moisture). Pour batter into the buttered baking dish and smooth into an even layer. Bake for 25-30 minutes until edges are just pulling away from the sides and middle is still just a touch moist. Cool and then cut into squares. Store in an airtight container for up to 3 days.

 

Step by step:

1. Preheat oven to 350 ºF and adjust rack to middle position. Butter an 8-inch glass square pan.

2. Place butter and chocolate in the bowl of a double boiler. Melt over low heat.

3. Remove chocolate mixture from heat and whisk in sugar, sea salt, and vanilla extract.

4. Whisk in eggs one at a time.

5. Whisk in tapioca flour and coconut flour.

6. Let batter sit for 5 minutes (this allows the coconut flour to absorb some of the moisture).

7. Pour batter into the buttered baking dish and smooth into an even layer.

8. Bake for 25-30 minutes until edges are just pulling away from the sides and middle is still just a touch moist. Cool and then cut into squares. Store in an airtight container for up to 3 days.

Nutrition Information:

covered percent of daily need