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    Blog — valentine's day

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    Paleo Chocolate Chip Fudgy Brownies

    Paleo Chocolate Chip Brownies 

      

    Just about one week until Valentine's Day! And we are celebrating with these delicious. moist and chocolatey Guiltless Brownies!

    There's something about February, celebrating the love month and RICH, MOIST & FUDGY CHOCOLATE CHIP BROWNIES that go hand-in-hand! One of my love languages is brownies, and it started at a very young age! 

    Growing up, when we celebrated birthdays at school, I would always ask my dear Aunt J to bring in a pan of her delicious chocolate chip brownies, instead of a cake or cupcakes. Traditional birthday cake just didn't hold a candle to her soft and chewy, dense and chocolately, chocolate chip brownies. They were pretty much my favorite food on the planet! :) 

    I love them so much that I asked my dear Aunt J to make them as a treat for our wedding reception! Couldn't imagine our special day without my favorite food! :) After the wedding cake was passed around, an hour or two later came the second dessert! In my opinion, we saved the best for last! She has also made them for our baby showers and just about every special occasion, and on holidays when I get to go home, she has a pan waiting for me. 

    When I set out to make Guiltless Brownies with our 7 Seed Flour, I was hopeful they would turn out just as delicious, moist, chocolatey and dense as my Aunt J's brownies. And, according to my in-laws, "Guiltless brownies taste just like regular brownies!" And Daniel said, "this is the best brownie I've ever put int my mouth!" 

    The double blessing about these brownies is that Guiltless brownies come without the guilt, grain or gluten! And they are even more fudgy, ooey gooey, thick and rich than the ones I grew up eating! Our 7 seed flour is packed with good fats and loaded with nutrition, so it will always make your baked goods moist and even filling!

    I added pecans and some chia and flax seeds sprinkled on top. The good fat in the pecans help slow down the asorption of sugar and give a little crunch. The seeds on top help give the brownies that crunchy outside and to the soft, fugdy inside. 

    Guiltless Dark Chocolate Brownies, y'all!!!! {Insert happy dance here!} 

    I plan on making several pans of these for our family, friends and even for Shep's school Valentines! When they're gluten and grain-free, you don't have to worry about anyone having allergies to them.

    You can make these too, with our gluten-free, grain-free, yeast-free, Guiltless Superfoods 7 Seed Flour!  Our Superfood Seed Flour is now on sale through Valentine's Day. Try a bag for 15% off with coupon code SUPERFOODFLOUR15. 

    HAPPY VALENTINE'S DAY!! 

    We sure do love you and the ability to do what we do! 

    Daniel & Lindsey  

    XOXO 

     

     

    Gluten-Free Dark Chocolate Chip & Pecan Fudgy Brownies 

    Ingredients:

    1/2 cup Coconut Oil (measured in solid state)

    8 oz Dark Chocolate (your preferred %) chopped or chips

    3/4 cup Coconut Palm Sugar

    3 Large Eggs

    1 tbsp Vanilla Extract

    1 cup Guiltless 7 Seed Flour

    1/4 tsp Sea Salt

    1/4 cup Dark Chocolate Chips

    1 cup Pecans, (or walnuts) chopped

    *optional ground flax seed and/or chia seeds to top 

     

    Directions:

    1. Preheat oven to 350 degrees F. Spray an 8x8 inch (or 9x9 inch) square pan with non-stick cooking spray. (Lining pan with parchment paper helps brownies to come easily, too, but not necessary.) 

    2. In a small sauce pan on low heat, place coconut oil and 8 oz of dark chocolate. Melt together, stirring frequently. 

    3. Once chocolate is melted, pour into a large bowl to cool slightly. Whisk in coconut sugar. 

    4. Add eggs, one at a time, whisking well after each one. Whisk in vanilla. 

    5. Add Guiltless 7 Seed Flour and Sea Salt, and whisk until well combined. 

    6. Stir in chopped pecans (or walnuts) to batter and sprinkle 1/4 cup dark chocolate chips on top. 

    7. Transfer brownie batter to prepared baking dish, and spread evenly. (*optional, top with a sprinkle of flax seeds and/or chia seeds) 

    8. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. 

    9. Cool completely (at least 10 minutes) on a wire rack before cutting into squares. 

    10. Cut into 9 squares for larger brownies or 16 squares for smaller brownies. 

    11. ENJOY!