the good the bad and the ugly
I grew up eating home cooked meals and desserts from scratch instead of out of a box. We still used white flour and sugar and ate out of boxes and cans though, too. Now that I know not only what most of those things have in them, but also the companies they support, it’s a lot easier to avoid them. However, i’d be lying if I said I don’t miss the nights where my dad would bring home 20 frozen chicken pot pies( whaaa, split by 13 people that’s not that much). I’ll never know if it was the msg or the nostalgia of being surrounded by family in a bustling kitchen, that tasted so good.
Since Ive discovered Dr. Weston Price and his book, Nutrition and Physical Degeneration, and started my journey to real and nourishing food; i’ve been on a mission to revamp all those childhood recipes, actually any recipe I come across and feel the need for. And brownies have been, are and always will be one of my comfort foods. They remind me of my grandparents, they remind me of home and childhood. They remind me of our family reunions and camping trips. They remind me of cross country sleep overs during high school, and making mug brownies in a microwave during college. *shudders* . They were oh so good though.
So it’s only natural with all of my brownie making/tasting experience(box brownies included), I should create my very own original recipe. These babies crinkle on top and sparkle all the way down your esophagus. (I haven’t proved this, but I can feel it.) You’re welcome.
My “cake style brownie” hating “brownie snob” husband approves of these fudge brownies. And the first time I made them he didn’t know they were made with coconut flour. He was just raving.Raving! I tell you no lies! I couldn’t believe it. And the reason I couldn’t believe it is because since we’ve been married(6years) I followed fudge brownie recipe after recipe for him to only tell me they tasted like cake brownies. That’s a lot of years of brownie rejections. It was a tough time in our marriage, but we’ve persevered and beat the odds together. You sugar conscious people(me) want to know the secret? Well I don’t know every brownie secret, but a pretty big one is the sugar. I usually use 1/4 of the sugar that most recipes call for…therefore fudging up all attempts at fudge brownies. Pun intended. Since these have so much sugar, I still usually do cut the sugar, and save the full recipe for extra special hyggelig moments. Make it as you will, but I warned you. For fudge sake…just give it some shugah. Are you for team cake brownie or team fudge brownie? Have you tried this recipe? Let me know in the comments!
Don’t eat dairy? Sub the butter for coconut oil and get dairy free, fudgy greatness.
Coconut flour fudge brownies
fudgey brownie goodness made with pastured eggs, coconut flour and sucanut. They even crinkle on the top.
- 1 cup butter pastured
- 2 cups sucanut/cane sugar organic
- 5 eggs pastured
- 1/2 tbsp pure vanilla extract
- 1/3 cup coconut flour
- 3/4 cup cocoa or cacoa powder
- 1 tsp sea salt
- 3/4 cup chopped nuts (opt)
Preheat oven to 350. Butter a glass or stone 9x13 baking pan. Melt butter. Mix in sugar. Add eggs one at a time to mix well. Add vanilla extract. Add cocoa, coconut flour and salt to batter and beat with a whisk. Let it sit a few minutes for the coconut flour to absorb the liquid. Add optional nuts. Pour into prepared pan and cook for 20-25 minutes.
Let cool, or eat warm out of pan after kids go to sleep. Note, if eating out of pan while still warm, it is recommended to start in the middle.