Who needs flour when you can use cocoa, eggs, and butter to make brownies? Okay, it’s a few more ingredients than that, but these are a very simple way to make a rich and delicious treat without the grains!
PREP TIME
20 minutes
COOKING TIME
30 minutes
YIELD
9-12 brownies
4 ounces dark chocolate,
melted and cooled
1/2 cup butter or coconut oil, melted and cooled
1/2 cup pure maple syrup
3 eggs
1/2 cup + 2 tablespoons
unsweetened cocoa powder
2 tablespoons very strong coffee
2 tablespoons fine coffee grinds
2 slices baked bacon, chopped
SIDE NOTE
This recipe is much easier and more economical than a lot of other grain-free brownie recipes that call for a lot of almond butter!
CHANGE IT UP
For extra bacon-y brownies, use 1/4 cup bacon fat in place of
half of the butter or coconut oil.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Preheat oven to 375°F.
In a medium-sized mixing bowl, combine the melted dark chocolate, butter or oil, pure maple syrup, and eggs. Slowly sift the cocoa powder over the wet ingredients, whisking it evenly. Add the strong coffee and the coffee grinds, and stir until well combined.
Line a 9 inch x 9 inch square pan with parchment paper, and fill the pan with the brownie batter. Top the batter with the chopped bacon pieces, and bake for approximately 30 minutes or until a toothpick inserted in the center comes out completely clean.
Dust with sifted cocoa powder as garnish.
