Moral of the story? Stick to the recipe and youвЂ™re golden! Small changes can make BIG differences in the baking world. IвЂ™ve tested these brownies over and over again to ensure the recipe is 100%, so if you change something вЂ“ even the tiniest thing (!) вЂ“ your results may be completely different than the brownies you see here. I highly suggest following this recipe exactly as written.And of course theyвЂ™re perfect for anyone who canвЂ™t handle gluten! Which they totally are! TheyвЂ™re a great candidate for days youвЂ™re craving something sweet and indulgent, but also want to keep it clean(ish). I know some people may not consider these вЂњhealthyвЂќ, which is why I decided to be proactive and label them вЂњhealthierвЂќ. And that is where these flourless fudge brownies come into the picture! This easy brownie recipe is naturally gluten-free and made with healthier ingredients like coconut oil, dark chocolate, coconut sugar, and almond milk.

So I wanted to create a вЂњcompromiseвЂќ recipe thatвЂ™s super decadent and satisfyingвЂ¦ but also wouldnвЂ™t leave you in a sugar coma for days.

Especially with the wedding just a few months away now (omg!). But, like many, we also try to keep a balanced diet. Next try my flourless chocolate fudge cake! Lastly, we switched from a lined and buttered baking pan to a silicon baking pan that didn't require any extra butter or spray.Healthier Flourless Fudge Brownies are rich, decadent and so delicious! Made with ingredients you can feel good about, this healthy brownie recipe is a game changer. We were still missing the texture that the eggs had given us, so we added in a little baking soda to get a better rise. We reduced some flour, and added coffee and more vanilla extract for rich flavor. So we switched from unsweetened chocolate to a combination of semisweet and cocoa powder. But we still needed the richness and liquid that they were giving us. Then we reduced both eggs and sugar by half. To keep their fudgy quality, we added in a little canola oil. First we made these healthier by cutting out over half of the butter. These brownies started with our HTBW originals. Store extra brownies in a tightly sealed container at room temperature for up to 3 days. Peel off the foil and cut into 2-inch squares. Lift brownies out of the pan by the foil, if needed. Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicon).Д¬ool the brownies in the pan on the counter. Add the cocoa, flour and baking soda and stir just until it disappears. Add the eggs and coffee and beat vigorously until fully incorporated and the batter is thick and glossy. Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Bring a saucepan filled with 1 inch or so of water to a very slow simmer set the bowl over, not touching, the water, and stir occasionally until melted and smooth.) (Alternatively put the chocolate and butter in a heatproof bowl. Stir, and microwave again until completely melted, about 2 minutes more. Put the butter, oil and chocolate in a microwave-safe bowl, and heat at 75 percent power for 2 minutes. Use an 8 by 8 silicon baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. Position rack in the lower third of the oven and heat oven to 325 degrees F.

Healthier brownies