Gluten free recipes are highly challenging for me. I am not a trained chef, nor a culinary institute graduate. Everything I have learnt in the kitchen is from my mother, reading cookbooks, endless Pinterest surfing and countless trials and errors.
The problem with most of these restricted challenges is the taste, texture and overall appeal for me. I have tried countless of recipes but there would always be something or the other missing.
This recipe is finally something that hits the spot for me, and hence anyone with dietary restrictions in need of a sinful chocolate bite. Although this is named a brownie in this cookbook by Carol Lovett, I would prefer to call it fudge brownie – simply because it is flourless and doesn’t have any of the gluten or dairy, but is still incredibly moist and soft. PS. These are PALEO approved too!
This recipe uses unsweetened cacao powder and natural coconut sugar. Use extra virgin coconut oil and melt it if it is has hardened.
I use Sattvic organic products – raw cacao powder, coconut sugar, vanilla essence, and extra virgin coconut oil, sea salt, and organic eggs.