There’s been a lot of chocolate around this blog lately – dark chocolate to be specific. I’ve shared my Double Chocolate Chip Oatmeal Cake for breakfast, Dark Chocolate Peanut Butter Cake Bars and Decadent Dark Chocolate Cupcakes for dessert, and Cocoa Chocolate Chip Muffins and Paleo Pumpkin Chocolate Chip Cookies for snacks anytime. Today’s recipe takes all that chocolate to a new level of intensity. These grain free Dark Chocolate Fudge Brownies are so dense and delicious, you’ll feel like you’re taking a bite of a solid dark chocolate bar, if that bar had the texture of fudge.
Start with a layer of classic brownie, made from cocoa powder, quinoa flour, cassava flour, and peanut flour so it’s entirely grain free and tree nut free (you can substitute the peanut flour so it’s also legume/peanut free). Add in good-for-you ingredients like olive oil, coconut milk and coconut yogurt, and the hidden-yet-healthy trio of applesauce, banana, and pure pumpkin. Toss in some shaved dark chocolate, then add a rich icing of even more dark chocolate, and top with a final dash of extra dark chocolate swirling like a Jackson Pollock on this decadent dessert.
These brownies aren’t just grain free (and therefore gluten free). They’re also dairy free, egg free, tree nut free, and easily made peanut free and vegan. The secret to the fudgy texture is the all-star fruit combination, hidden by all the dark chocolate but packing a nutritional punch into this decadent dessert. (It’s also the perfect way to use up any leftover canned pumpkin from Thanksgiving or some overripe bananas). But don’t tell your friends – or do. They’ll never believe you anyway.
- For brownies:
- 1 cup unsweetened dark cocoa powder
- 1/3 cup quinoa flour
- 1/3 cup cassava flour
- 1/3 cup peanut flour (sub additional quinoa flour for peanut free option)
- 1/4 cup + 2 Tbsp olive oil
- 1/2 cup coconut milk yogurt
- 1/2 cup coconut milk
- 1 large overripe banana, mashed
- 1/2 cup pure pumpkin
- 1/2 cup unsweetened applesauce
- 1/4 cup honey (can sub additional maple syrup for vegan option)
- 2 Tbsp maple syrup
- 1 Tbsp vanilla extract
- 1 tsp salt
- 1 tsp baking soda
- 1/4 cup miniature dark or bittersweet chocolate chips
- For icing:
- 1/4 cup olive oil
- 3 Tbsp maple syrup
- 2-3 Tbsp miniature dark or bittersweet chocolate chips
- Preheat oven to 350 degrees.
- In a small bowl, mix together 1/2 cup cocoa powder, flours, salt, and baking soda.
- Add in wet ingredients and mix well.
- Add in chocolate chips and stir until spread evenly throughout.
- Grease a 9″ square pan and pour in brownie mixture. Bake at 350 degrees for 30 minutes.
- In a separate bowl, combine icing ingredients,
- Remove brownies from oven and spread fudge icing on top. Scatter remaining chocolate chips on top.
- As the chips begin to melt, use a knife to swirl them around, then leave out and let cool for 30 minutes.
- Freeze brownies once they’ve cooled for a bit for 30 minutes, then remove and refrigerate for at least 2 hours prior to slicing and serving.
[Tweet “Enjoy a grain free, dairy free, dense and delicious dark chocolate fudge brownie! #Brownies #GrainFree #GlutenFree #DairyFree”]
Are you a fudge brownie fan?
Any interesting combinations of grain free flours you’ve tried when baking?
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