Healing Cuisine’s Signature Chocolate Brownies

I feel pretty bad about withholding this recipe from you for so long.  But the truth is, I honestly didn’t realize I never posted it yet!  The realization sunk in finally when a friend, with a mouth full of chocolaty goodness, called these brownies my “secret never-tell recipe.”  I looked at her puzzled, because I knew she knew how to use the Recipe Index and tries all my latest recipes.  I laughed and said, “Oh, they’re on my site, you can probably find them named almond flour brownies or something like that.”  She shook her head, “You’ve been promising me this signature brownie recipe of yours for over a year!”  Oh my goodness, how embarrassing!!

Time to make things right!  So here it is, my signature chocolate brownie recipe using almond flour and no sugar!  That’s right, it’s Advanced Plan!  Stay tuned tomorrow for a third new dessert recipe this week….  And here’s a hint, it’ll be using this brownie recipe as the base.

Healing Cuisine’s Signature Chocolate Brownies
Makes 20 Brownies

1 1/4 cups fine ground blanched almond flour
1/4 tsp sea salt
3 Tbsp unsweetened cocoa powder
3/4 tsp baking powder
3 Tbsp Stevita Spoonable Stevia
1/3 cup powdered xylitol
4 free-range eggs
1 free-range egg white
1 1/2 tsp pure vanilla extract
3/4 cup raw butter OR coconut oil
8 Tbsp strong brewed coffee, room temperature (optional)
10 oz 73+% chocolate bar or chips

1.)  Preheat oven to 350 degrees F.  Grease a 9 x 13 inch glass pan with coconut oil.  Set aside.  In a large bowl, mix together the almond flour, sea salt, cocoa powder, baking powder, and spoonable stevia.  Set aside.

2.)  In a small saucepan over Low heat, melt together the butter with 6 ounces of dark chocolate.  (I use pure bakers chocolate.)  Remove from heat and set aside.

3.)  In a medium mixing bowl, whisk together the eggs, xylitol, vanilla and coffee (if using).  Slowly drizzle the melted chocolate mixture into the egg mixture while whisking until incorporated. (Going too fast can cause the eggs to cook upon contact.  Go slowly to temper the egg batter.)

4.)  Stir the chocolate/egg liquid into the dry almond flour mix, stirring completely until smooth.  Chop the remaining 4 ounces of chocolate into small chunks (or use chocolate chips).  Stir chocolate chunks into the batter.  Pour batter into 9 x 13 inch pan.

5.)  Bake for 28-32 minutes or until a knife poked into the center comes out clean.  Let cool completely before cutting into.  Cover tightly and store at room temperature.

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

25 Comments

  1. Very good. I took them to church, and they were a hit.

  2. Great, Chris! Glad everyone enjoyed them!

  3. 3 tablespoons of pure stevia in the brownie part? I read that one teaspoon is equal to a cup of sugar. Just want to make sure I don’t make it too sweet.

  4. I use Spoonable Stevita Stevia in this recipe, DoctorD. You can use pure powdered stevia if you’d like, around 1/2 tsp.

  5. So are you using sweet or unsweetened chocolate? I think of 73% as sweetened and baker’s chocolate as unsweetened. You describe it both ways so I wasn’t sure. It seems like it needs sweetened chocolate since there’s so little stevia.

  6. Hi Sunny day,

    I describe the chocolate in my recipes as 73+% because you need it to be at least 73% cacao to qualify for the Advanced Plan. The more cacao the better. 100% is obviously the best. Personally that is what I use most often. But you can use any range that you prefer from 73-100%.

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  8. Hi Elise! I was directed to your website by Maureen E. and what a blessing it has been! I am four months into our dramatic lifestyle change and making your yummy recipes feels like I’m cheating! I love to be able to make delicious guilt-free desserts for my family and the kids love to help, too. My question is in regards to these brownies: The flavor is AMAZING, but they keep turning out kind dry and crumbly. The kids don’t care, but I would love to perfect this recipe. I am using butter (I don’t know where to get raw butter) instead of coconut oil and I AM using the coffee. I am being careful to not overbake them, but maybe my oven just cook too hot? Thank you SO SO SO much for this amazing site. You are a HUGE blessing!

    • Elise Schwartz

      Hi Krystal! Be sure to tell Maureen I said hello!! WAY TO GO for making the lifestyle changes toward better health! With the crumbling brownies, the problem may indeed be the type of butter you are using. What brand is it? Some of the “cheaper” brands out there are actually made with canola oil or vegetable oil blended in, and sometimes chemicals and colorings are added. This throws off the fat ratio of the butter and makes for poor results when using it for baking/cooking. Try using coconut oil next time (you won’t taste the coconut flavor, it’ll blend right in!). See how that goes for you. Also you can try decreasing the oven temp by 25 degrees and see how that goes for you.

  9. Do you think adding either some guar gum or xanthan gum would help with crumbliness? If so, how much of one or the other? Thanks!

    • Elise Schwartz

      Hi Maggie,

      They shouldn’t come out crumbly if made as the recipe states. They should be moist and much like traditional fudge brownies. Xanthan gum or guar gum — I don’t recommend using either of these two food additives. If want to experiment, arrowroot would be the binder of choice to use as it is a whole food. If you want to omit the coffee, yes, replace with any other liquid. Same amount, just use water/coconut milk/ almond milk/coconut oil… Let me know how they come out after switching up those ingredients! Hope you have success!

      • Thanks for the quick answer! Are there health issues related to xanthan gum or guar gum, or would they just not work well in this recipe? Still learning…

        • Elise Schwartz

          There can be, but many “symptoms” may be unnoticeable. Mainly I avoid them because of what they are made from and the processing they go through to become the end product. Arrowroot powder is better because it is a whole food. The nutrient dense arrowroot itself is dried and ground into a powder — that’s it! It is naturally a thickener and does not need to go through any extra processing like xanthan gum and guar gum. You may also like to research the process of making both of these substances, just to see where they come from and the process. You may find it interesting! :)

          • Aha–arrowroot–what a great idea. If you were going the “belts & suspenders” route to make sure there wasn’t any crumbliness, what amount would you add to this recipe. About a tablespoon?

            And thanks for being so patient and answering so many newbie questions–it’s really appreciated!

          • Elise Schwartz

            You would probably need a bit more, but I’m not certain. You would need to adjust the amount of flour, fat, and liquid to find a good balance.

  10. Forgot to also ask–if I omit the coffee, do I need to replace it with some other type of liquid? If so, what should I use?

  11. I am so happy to have found a good recipe to satisfy my sweet tooth. Made this last night in ramekins, and it was delightful warm :) However, mine came out a more like a cake than a brownie. Any hints on what I may have done wrong? Thanks, Melanie

    • Elise Schwartz

      Hi Melanie,

      Did you adjust any of the ingredients or amounts? Did you adjust the cooking temperature and/or cook time? Baking it in ramekins (smaller size) can affect it. Let me know what other adjustments may have been made and we can work on narrowing it down. :)

      • Thank you for replying :) I am about to make another batch so obviously my concerns didn’t stop me from loving it! I used 2 ramekins which turned out more cake like than the rest that I put in the pan. I added some shredded coconut, and a few walnuts. I also used all Xylitol instead of Spoonable Stevita…can’t take the taste of Stevia :(

  12. Yum! I made mine w/ unsweetened chocolate and while they were warm, I put coconut butter on top :))))

  13. I have a question about the differences in Stevia. I did not buy spoonable Stevia yet as shown in the link, but I have Stevia in the raw that I bought in a bag. It is spoonable since I can use a spoon with it, but I have a feeling it is not the same as what you have in your recipe. I made these brownies today, they turned out pretty good, but not truely sweet enough, a little bitter. I am thinking that it’s the difference in the stevia that I used that it was not as strong.

    • Elise Schwartz

      Hi Jennifer, the bitter aftertaste you are experiencing is due to too much stevia, actually. It could be due to adding literally too much stevia to the recipe OR it could be because your taste buds prefer less by taste. You will need to experiment with that a little to see what your body prefers. And I do prefer the Stevita brand personally because it is non-GMO, organic, and free of preservatives. Other brands of stevia that do have bad ingredients or are GMO will give off the bitter aftertaste much more than what I have experienced with Stevita brand.

  14. Hello,
    For starters this recipe looks amazing! I have been searching for the “perfect” low carb brownie recipe and I think I may have found it! Just wondering, if I omitted the coffee, would I need to add extra liquid? Maybe almond milk? And would I need extra cocoa powder? I love very rich, dark, chocolaty desserts!

  15. Hi!
    I have been searching for the “perfect” low carb brownie recipe, and it looks I have found it!
    Just wondering, if you wanted to omit the coffee, would you add any extra liquid, say, almond milk? And if you did that would you add more cocoa to compensate? I really enjoy, dark, rich chocolaty desserts. Thanks!

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