Gluten Free Fudge Brownies

Every time girls night comes around, wine and chocolate become the obvious essentials. This time I hosted and decided to make a much healthier version of your typical fudgy brownie. I’m in no way trying to replace the delicious rich dessert we all love, but if you don’t want to wake up feeling guilty in the morning, this is a great alternative. They are made with coconut flour, sweetened with maple syrup and flavoured with high quality natural cocoa powder. I made them on the thinner side but you could easily make them in a smaller pan for a thicker brownie. I think next time I would add walnuts or pecans for some added texture.

Gluten Free Fudge Brownies (slightly adapted from Ambitious Kitchen)

1/3 cup coconut oil, melted and cooled
3 eggs, at room temperature (Note: It’s extremely important that the eggs are room temperature so it doesn’t solidify the coconut oil)
1/2 cup pure organic maple syrup
1/2 teaspoon vanilla extract
1/4 tsp salt
1 tablespoon almond butter (or any nut butter of choice)
1/3 cup unsweetened cocoa powder
1/2 cup coconut flour
1/2 of an 80% organic, fair trade, non-GMO dark chocolate bar, coarsely chopped into chunks
1/4 cup chopped walnuts (optional)