I love Brownies! Haven’t had one in a while then I saw an espresso fudge brownie recipe from Elana’s Pantry. I’m not a big coffee fan but I wanted to try making them so I altered it a bit by taking out the coffee (and I used coconut oil instead of shortening). These gluten-free goodies are fudge-like and chocolately good.


  • 1 bar of 72% dark chocolate, chopped
  • ¼ cup coconut oil
  • 4 eggs
  • 1 cup of coconut palm sugar
  • 1 tablespoon vanilla extract
  • ¼ teaspoon sea salt
  • ½ cup blanched almond flour
  • 2 tablespoons coconut flour
  • ¼ cup of chopped pecans or walnuts
  1. Melt chocolate in a saucepan over very low heat or use a double-boiler.
  2. Add coconut oil and stir until completely dissolved.
  3. Blend in eggs, coconut palm sugar, vanilla and salt to mixture in pan using a handheld mixer.
  4. Blend in almond flour and coconut flour.
  5. Pour into a greased 8×8 inch baking dish.
  6. Bake at 350° for 25-30 minutes.
  7. Remove from oven and cool for 1 hour.
  8. Serve as is or a la mode with coconut vanilla ice cream.

2 thoughts on “Brownies

  1. Pingback: Brownies 2.0 | Guilt-Free Goodies

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