These wheat belly brownies do not replace the ooey, gooey, sticky (and if you’ll admit it, slightly underdone) homemade brownie or even box version. But, if you like rich, dark chocolate and opt for a less guilty version when you single-handedly demolish an entire tray, these make you feel like less of a degenerate.
This recipe was taken straight from the Wheat Belly Cookbook, although this is one you can really play with according to your taste. Less dark or less bitter, more sugar, sugar substitutes etc. A good read is the Wheat Belly Blog where others post their variations.
8 oz. bittersweet chocolate, chopped
3/4 cup butter
2 tsp instant espresso powder
1/4 cup canned coconut milk
2 tsp vanilla extract
1/2 cup chopped walnuts
2 tbs coconut flour
1/4 cup ground golden flaxseeds
Preheat oven to 350°.
Combine chocolate and butter. Melt in a double broiler stirring every 20 seconds and then add espresso powder.
Add the eggs, one at a time, blending well. Stir in coconut milk and vanilla.
Stir in walnuts, coconut flour and flaxseeds and pour batter into 9″x9″ baking pan. Bake for 25 minutes or until toothpick comes out clean.