Gooey grain-free chocolate brownies

These are less of a brownie and more of a chocolate delivery system. In the process of eliminating all grains I somehow replaced them with almost nothing but chocolate. The texture is so gooey, yet crumbly that you’ll be picking up little chocolaty crumbs and unashamedly liking your fingers.

Although these wear the ‘healthy helpings’ logo they are really a delicious excuse to enjoy some healthy fats and indulge. I chose to make these gluten-free and lower in sugar because I really don’t want to be weighed down after an indulgence. If you’re a fan of very dark chocolate, these are for you. If not simply use more 60%.

Gooey gluten free, low sugar brownies
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marinating or waiting required


  • Melting
  • 80g (4 tbsps) butter
  • 80g 85% dark chocolate, roughly chopped
  • 30g coconut oil
  • 10ml (2 tsps) strong coffee, (I used espresso)
  • Mixing
  • 40g almonds, raw and unsalted
  • 3 eggs, beaten
  • 50g coconut flour
  • 30g molasse
  • 50g raw castor sugar
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 1.5 tbsps cocoa powder, raw or dutch process
  • 1 tbsp stevia granules, such as natvia or truvia
  • 80g 85% dark chocolate, chopped into chunks
  • 40g 60% chocolate, chopped into chunks


  1.  Preheat an oven to 180ºC/350ºF. Line a 15cm/10in square baking dish with baking paper.
  2. Combine the butter and coconut oil in a small bowl and melt in the microwave.
  3. Fill a small saucepan with water and bring to the boil and remove from the heat. Place the melting chocolate in a bowl slightly bigger than the saucepan. Place the bowl on top of the saucepan and allow the chocolate to melt, stirring occasionally. Add the butter mixture and the coffee and leave to sit over the warm water.
  4. Place the almonds on a tray and toast in the oven for 10 minutes, then roughly chop.
  5. Combine the eggs and coconut flour in a large mixing bowl until smooth. Then add, one at a time the molasses, sugar, salt, vanilla, drinking chocolate and chocolate chunks, stirring with each addition. Finally, add the melted chocolate mix and mix until just combines.
  6. Spread the mixture in the prepared baking dish and bake for 20–25 minutes. The mixture will still have a fair amount of moisture when it's done, but do not over cook. Allow to sit for 5–10 minutes before slicing.

Recipe loosely based on the "Leon's Better Brownie" in Allegra McEvedy's Leon cookbook.


Gooey grain-free chocolate brownies

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