I think I may love sweets a bit too much sometimes.
Maybe it’s a seasonal thing, but these days, it’s hard to get through the week without cravings for some coconut truffles or almond vanilla cake. One of my biggest sweet-treat weaknesses has always been (and probably always will be) fluffy and moist brownies with big chunks of chocolate melted inside. You know the kind: it comes in a box, and you eat half the batter before it’s even had a chance to hit the oven. That’s the kind of brownie my heart yearns for, and that’s the kind of brownie I’ve dreamt of making.
In the past, I’ve always used ground flax meal or almond flour to give my baked goods depth and density, as well as a good amount of nutritional pop. However, those flour substitutes tend to suck up all the moisture in your batter and make things a little tough to swallow if you’re not careful with how the recipe is prepared. What was supposed to be a chewy brownie might come out more like a Clif bar.
So, for this round of chocolatey goodness, I decided to try a flourless brownie recipe using Stevia in the Raw as my sugar substitute (we’re sorely low on honey over here, and with this big winter storm coming through the front range, I don’t think I’ll be getting any for a few days). Rather than using any flour substitutes, I added a few more eggs and a bit less coconut milk.
What I got was a moist, spongy, rich chocolate brownie that makes for a perfect after-dinner treat, weighing in at only 60 calories per piece, with 4g fat, 3g protein, and 2g fibre (based on 12 servings).
Quick and Easy Flourless Brownies
Prep time: 5 minutes | Cook time: 15 minutes | Servings: 12
- 4 eggs
- 1/2 C. regular, unsweetened coconut milk
- 2 tsp. pure vanilla extract
- 3/4 C. Stevia in the Raw – baking quantities
- 1/4 C. unsweetened cocoa powder (the darker the better)
- 1/4 tsp salt
- 1 tsp. baking powder
- 3 Tbsp. unsweetened, toasted coconut shreds
- pre-heat oven to 350
- In a small bowl, whisk the eggs until they’re frothy, then add in the coconut milk and vanilla. Set aside.
- Mix the stevia, cocoa powder, salt and baking poweder in a medium-sized bowl.
- Pour the egg mixture into the dry ingredients, mix well.
- Grease a 12-section muffin tin with butter or coconut oil (make sure not to skip this step)
- Pour the batter evenly into the 12 sections. Top with the shredded coconut.
- Cook for 15-20 minutes
- Remove from pan and let rest on a cooling rack. Top with honey, cinnamon and homemade whipping cream.