Flourless Brownies with Cocoa Icing

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Forget running out for bread and milk.  If you are going to be snowed in for a day or two, make sure you have the essentials like cocoa powder and coconut oil around.  Stay home, keep yourself warm and cozy and make these thick, fudgy, chocolatey-rich brownie squares.  Be sure to make the thin maple-sweetened chocolatey top layer– I found this to be the secret between a so-so brownie and a delectable brownie.  And life is far too short for so-so brownies.

These delicious brownies are free of many things I know you are trying to avoid:  No refined sugars, no refined grains (actually, no grains at all), no highly processed vegetable oils and almost equally as important…. no fuss.  These are super easy to make.

What you will be enjoying in these brownies are high-nutrient, satisfying, health promoting ingredients like coconuts, cashews, cocoa powder, eggs and maple syrup.  Really there is nothing bad in these brownies.  You simply cannot feel guilty eating these things.  I know I sure don’t.  In fact, why bother eating anything that does make you feel guilty?  I see no point in that.  Do what feels good and these flourless brownies do just that!

Flourless Brownies with Cocoa Icing

1.  Preheat your oven to 350.

2.  Grease an 8X8″ baking pan with coconut oil.

3.  Blend the following brownie ingredients in a food processor:

  • 1/2 cup cocoa powder
  • 1/2 cup cashew butter
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut butter or coconut oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt or as desired

4.  Pour blended ingredients into your greased pan and spread evenly with a spatula.

5.  Bake for 25 minutes.

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MMMmmm, fresh from the oven but not quite finalized.

 

 

6.  While your brownies are baking, mix the following 3 ingredients in a bowl for the frosting:

  • 1/2 cup cocoa powder
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut oil

7.  After the brownies have slightly cooled, spread on your frosting.  If you notice it has thickened up while in the bowl, just let it warm up a bit in your turned off but still warm oven.  The heat will soften the coconut oil.  Give it a good stir and it should be easier to spread.

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You can eat them at room temperature before chilling; the icing will be oooey gooey and good to eat, maybe just a little messy.  The chocolate frosting layer will firm up in the fridge and you can cut them into squares more easily:

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Store ’em in the pan as is or place in a bowl for easy grab and go access:

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Hint for softening up solid coconut butter and oil:  What I do is I place them in the oven as it is preheating.  As the oven gradually warms up, they soften so you can use them in recipes.  Be very careful!  I’m sure these glass jars are not meant to be in a hot oven and could crack.  Check on them frequently.  I find the coconut oil melts enough for me to measure out what I need before the oven reaches 350.  Coconut butter takes a little longer but if you take it out and give it a good stir when it begins to melt it should be soft enough to work with.

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I tend to favor the coconut butter over the oil because it is made from the whole coconut, but I’ve been using coconut oil a lot lately too– both are good!  I find them interchangeable in most recipes.

 

 

 

 

Another option is to put the jar in hot water and let it sit, although you need extra patience for this.  You can also use a microwave.

A couple of ingredients I have been loving lately from Trader Joe’s:

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This cocoa powder is made from Tumaco Cocoa beans which have a higher cocoa content than most other cocoa powders– this bumps up the flavor (says Trader Joe’s) and I have noticed it to be true!

 

It’s amazing what you can create with some basic, healthy ingredients. These brownies are one of my new favorites!  (Do I say that about every new recipe I post?)

There is no need to deprive yourself of brownies if you want to enjoy excellent health and joy… just avoid crappy brownies; take some control and create your own from wholesome ingredients.

Now go play in your kitchen!

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