Flourless Fudge Brownies – to live for!

I have had this craving for I can’t tell you how long, and I finally gave in to making these so I wouldn’t be tempted by the wheat-flour brownies at the local bakery — they are delicious, and so are these brownies, made without even a dusting of flour. They are easy to make too. I hesitate to call them “Paleo” because it’s such a trendy buzz-word, but they are wheat-free, gluten-free. My recipe is adapted from several others, reducing or increasing this-or-that to appeal to my own taste preferences… and I suggest that you do the same!

Almond Meal
Flourless Fudge Brownies
1-1/2 cups almond meal flour
1/2 cup cocoa powder
1 teaspoon salt
pinch baking soda
1/2 cup (1 stick) butter (if you substitute coconut oil, use a little less)
3/4-to-1 cup honey
2 large eggs
1 teaspoon vanilla
1/2 cup each chocolate chips, optional
1/2 cup broken walnuts or pecans, optional
Lightly grease an 8×8-inch baking pan. Heat oven to 350°F.
Stir almond meal together with cocoa, salt, and soda; set aside.
Heat the butter in a medium saucepan until just melted (don’t let it bubble), remove from heat. Add the honey, stirring to soften.
Next whisk in the eggs and vanilla until well blended.
Add the dry ingredients to the wet ingredients and mix well.
Stir in the chocolate chips and nuts if using.
Spread evenly in prepared baking dish and bake for about 25 minutes or until center is more or less set.
Don’t check the brownies till the time is up and don’t overbake.
I’m telling you, these brownies will satisfy your chocolate craving like nobody’s business… and my cravings really are nobody’s business anyway! 

© Doreen Shababy