at first thought you may think a brownie recipe which instructs you to turn your oven on in the dog days of summer is laughable, but i’m here to tell you that indeed this recipe is a must-make! once you’re finished baking these fudgy chocolate-y squares, and the heat emitting from your oven has surrendered, you’re left with a few options: eat these brownies as is, and hope you can control yourself to eat just 1 or 2. or (my preference), plop a couple in a bowl, scoop some vanilla bean ice cream over top, grab yourself a couple spoons (if you’re sharing), and dig in! in all seriousness, making brownies in the summer time is certainly one of my favorite things to make. before having a baby, frank and i would spend our weekends at the beach, and if i had enough forethought, i would make beach brownies for us and our friends. a beach day is good like that. throw all caution to the wind, surrender yourself to the salty sea air, and dig in to a delicious batch of brownies!
these are by far the easiest brownie recipe i’ve made to date. we use a handful of ingredients that (if you’re gluten-free) are pantry staples, an easy-peasy technique to get that notorious crinkly top, and a quick step to melt the coconut oil and chocolate in one bowl. it all comes together in about 10 minutes, then off to the oven for just over 20 minutes. these brownies are chewy with a bit of crispiness along the edges, and fudgy in the center without feeling too rich. you could easily throw some chopped chocolate in the batter (even though i think these are sweet and chocolatey enough), and/or chopped nuts for some texture and nutty tones. but i love these as is with a good sprinkle of flaky salt sprinkled over top 👌🏼
hope you love these! xo!
(crinkle top) fudgy flourless brownies | gf & df
| makes 16 square brownies |
1 cup almond flour
1/2 cup cacao powder (or cocoa powder)
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup coconut sugar
2 large pasture raised eggs
1/2 cup melted extra virgin coconut oil
1/2 cup dark chocolate chips or chunks (roughly 3 ounces)
1/2 teaspoon pure vanilla extract
preheat oven to 350°F. grease an 8x8-inch square baking pan, and line it with parchment paper making sure there’s enough overhang on each side. grease the bottom of the parchment paper.
in a medium bowl, whisk together the almond flour, cacao powder, baking soda, and salt. in a large bowl beat together the sugar and eggs with an electric mixer on medium-high for 2 minutes, until the mixture becomes pale in color and has slightly thickened. in pot over low heat, melt the coconut oil and measure out 1/2 cup in a liquid measure. add the chocolate and stir to melt. once melted, mix into the egg and sugar mixture, along with the vanilla until combined.
a little at a time, add the dry ingredients, and mix on low until everything is combined.
turn the batter out into your prepared pan, use a rubber spatula to spread the batter evenly into the corners and sides of the pan.
bake in the center of your oven for 20-22 minutes, until a toothpick comes out mostly clean (a few crumbs may stick). let the brownies cool for roughly 30 minutes, then use the parchment wings to remove them from the pan. let them cool another 20 minutes, then slice into 16 squares.