Gooey Grain Free Brownies

I am not a chocolate lover, but was asked if I had a recipe for “gooey brownies”. This recipe certainly fits the bill; super moist, almost fudge like.  You can see from the photo that I cut these into small squares as they are quite rich. These brownies can also be made without eggs, by using the substitution at the bottom of the page or your favorite egg substitute.


6 Tablespoons Pastured Butter (unsalted is best for this recipe)
9 ounces Dark Chocolate (Enjoy Life Dark Chocolate Chips work well)
2/3 cup Coconut Sugar or 1/3 Organic Maple Syrup and 1/3 Cup of Coconut Sugar
1 Tablespoon Raw Cacao or Cocoa Powder
1/2 teaspoon Sea Salt (1/4 teaspoon if using salted butter)
1/2 teaspoon Baking Powder
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1 Tablespoon Vanilla Extract
1 1/2 teaspoon Chocolate Extract (optional)
2 Large Pastured Eggs, (NOTE the eggs I purchase from my local farm would be considered “Extra Large” eggs at the grocery store)
1/3 cup Tapioca or Arrowroot Flour (I recommend tapioca flour for this recipe)
2 teaspoons Coconut Flour


Preheat oven to 350º F

Grease an 8×8 Pyrex/Glass square pan (you can use butter or coconut oil for this task)

Place butter and chocolate in a medium sized sauce pan.

Melt the butter and chocolate over low heat, stirring frequently to prevent scorching.

When the chocolate and butter have melted, remove the mixture from heat.

Whisk in coconut sugar (or maple syrup/coconut sugar combination), sea salt, cinnamon, ginger, vanilla and chocolate extracts until well combined.

Whisk in eggs, one at a time (if you are using a chia/flax egg substitute mix in all at once).

Whisk in tapioca flour, baking powder, raw cacao/or cocoa, and coconut flour.

Allow the batter to “rest” for 3 to 5 minutes.  Give the batter another whisk prior to pouring it in the pan to bake.  The batter should be very smooth/pourable.  If your batter is too thick, add another tablespoon of melted butter and whisk to combine.

Pour the batter into the greased pan and smooth with the back of a spoon so that it is even.

Bake for 25-30 minutes until the edges are just pulling away from the edges of the pan.

Cool for at least an hour and then cut into small squares.

NOTE:  For those with Egg Allergies you can use the following substitution (double for 2 eggs).

1 large egg = 1 Tablespoon of ground chia or ground flax seeds mixed with 3 Tablespoons hot water.  Allow the mixture to sit for approximately 5 minutes before using.

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