Gluten-Free Chocolate Fudge Brownies
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 155.4
- Total Fat: 10.6 g
- Cholesterol: 23.3 mg
- Sodium: 13.3 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 2.2 g
- Protein: 2.2 g
View full nutritional breakdown of Gluten-Free Chocolate Fudge Brownies calories by ingredient
Introduction
Get your fudgy brownie fix without the gluten! Get your fudgy brownie fix without the gluten!Number of Servings: 16
Ingredients
-
1/3 cup (6 tablespoons) organic coconut oil
5 ounces dark chocolate (70%), chopped
2 large eggs plus 1 egg white
1 tsp. vanilla
2/3 cup sugar
1/3 cup cocoa, unsweetened
1/3 cup cornstarch
½ tsp. salt
Tips
Love this recipe? Check out Marisa Churchill's cookbook Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales for more low-fat, low-sugar recipes to keep you slim while satisfying your cravings!
Directions
Preheat the oven to 350°F and grease an 8” square pan.
In a bowl, combine the chocolate and coconut oil. Melt the two in the microwave over medium heat, stirring frequently. Once melted, stir to combine. Set aside.
In a separate small bowl, combine the cocoa, cornstarch and salt. Set that aside. In a large mixing bowl, whisk together the two eggs and one egg white. Add the vanilla and slowly add the sugar, whisking until well combined. Pour in the melted chocolate and whisk. Add the cocoa mixture and whisk until thoroughly combined. Pour into the prepared pan. Bake the brownies for about 25 minutes. Do not over-bake. The brownies are done when a knife inserted into the center comes out with a few streaks and crumbs on it. Allow the brownies to cool before cutting. Store leftovers at room temperature.
Serving Size: Makes 16 servings
In a bowl, combine the chocolate and coconut oil. Melt the two in the microwave over medium heat, stirring frequently. Once melted, stir to combine. Set aside.
In a separate small bowl, combine the cocoa, cornstarch and salt. Set that aside. In a large mixing bowl, whisk together the two eggs and one egg white. Add the vanilla and slowly add the sugar, whisking until well combined. Pour in the melted chocolate and whisk. Add the cocoa mixture and whisk until thoroughly combined. Pour into the prepared pan. Bake the brownies for about 25 minutes. Do not over-bake. The brownies are done when a knife inserted into the center comes out with a few streaks and crumbs on it. Allow the brownies to cool before cutting. Store leftovers at room temperature.
Serving Size: Makes 16 servings
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