It’s the unofficial start of summer and it feels every bit of it with warm temperatures, flowers in bloom, the air conditioner running, and bugs. Lots and lots of bugs.
The first nice day every year, they emerge. I’m bug-phobic and run and squeal whenever I see one outside and inside it’s even worse.
We’re used to spiders. Every spring or summer, there is one day when we kill ants in the house (lots of ant, double digit numbers of ants), we put cloves around the doors and windows (it works), and then they leave and stay away (knock on wood). Flies are common. Too common, swooping and zooming and scaring the life out of me.
Stinging insects are far less common (again, knock on wood), but the other day, it happened. You guys, it happened.
Mom had just gotten off the elliptical and I was in the den innocently buying Katy Perry tickets (so excited!), when Mom said, is that a bee? She didn’t really mean bee and it wasn’t a bee, but all those stinging insects, wasps, hornets, yellow jackets, are one in the same in our house.
Sure enough it was a “bee.” I did what any reasonable person would do. I shut the door to the den and let Mom deal with it, shouting ideas at her at how to dispose of the insect.
We … well she … ended up using a light bulb changing tool to smash it on the window until it was dead. And we all lived happily ever after … except the bee. Him, not so much.
Other than having a bee free house, Flourless Fudge Brownies are a must. You’re thinking these don’t taste anything at all like regular brownies since they use almond meal instead of all-purpose flour.
But you are so wrong. These might be the best brownies I’ve ever had, period. They have that crackly top crust with a gooey, fudgy, supremely rich interior, and they don’t taste a think like coconut. These are the ultimate brownies and because they are so easy to make and gluten free, you really need to make them asap.
Flourless Fudge Brownies #SundaySupper
- Yield: 9 brownies 1x
Ingredients
- 1 cup dark chocolate or carob chips
- ½ cup coconut oil
- 1 cup granulated sugar
- 4 large eggs
- ½ cup carob or cocoa powder
- ½ cup almond meal
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease an 8 inch square pan with coconut oil.
- In a medium, microwave safe bowl, place the chip and coconut oil. Microwave on high in 30 second increments, stirring in between, until fully melted. Stir in the sugar and allow to cool for a couple minutes.
- Add the eggs, one at a time, making sure to fully incorporate each. Stir in the carob or cocoa powder, almond meal, and vanilla until a uniform batter comes together. Pour into the prepared pan.
- Bake 35-40 minutes until the top is crackly and a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely in the pan before cutting and serving. Brownies may be stored in an airtight container at room temperature for up to 3 days or individually frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave 30 second – 1 minute.
Notes
Recipe adapted from Well Floured
Don’t forget to check out the other Sunday Supper dishes! Thanks to Christie from A Kitchen Hoor’s Adventures for hosting!
Sunday Supper Easy BBQ Recipes
Best Burgers and Sandwiches
- Barbecue Rib Burgers with Low Carb Sauce by My Life Cookbook
- Caribbean Jerk Chicken Burgers by Simple and Savory
- Guava-Ale BBQ Pulled Chicken Sandwich by Gourmet Everyday
- Turkapple Burgers with Yumback Sauce by A Kitchen Hoor’s Adventures
Grill Master Mains
- Grilled Red Snapper with Cilantro and Onion Stuffing by Food Lust People Love
- Honey Glazed Chicken Kabobs by That Skinny Chick Can Bake
- Slow Cooker Pulled Pork with Homemade Coleslaw by A Mind Full Mom
- Spicy Grilled Leg of Lamb by Sunday Supper Movement
Mop Worthy Sauces
- Blueberry Sriracha Barbecue Sauce by Cosmopolitan Cornbread
- Homemade “End of Season” Ketchup by What Smells So Good?
Searing Starters and Sides
- Campfire Corn and Tomatoes by Cricket’s Confections
- Grilled Lime Beer Ritas with Smoky Lime Salt by Our Good Life
- Honey Chipotle BBQ Wings by Soulfully Made
- Pork Satay with Peanut Sauce by Asian In America
Sizzling Sweets
- All-American Pie Shooter Trio by The Crumby Cupcake
- Flourless Fudge Brownies by Pies and Plots
- Grilled Peaches with Mascarpone by Caroline’s Cooking
- Ice Cream Cone Cupcakes by Cindy’s Recipes and Writings
- Mini No Bake Coconut Cheescakes by Jonesin’ For Taste
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I have a dear friend who follows a gluten-free diet—-she loves chocolate so I need to bake these for her! My daughter is like you—she has me take care of any insect invasion 🙂
These flourless brownies look delicious! I adore brownies and love trying all different recipes.
Flourless means gooey to me and I love gooey! If only I wasn’t trying to not eat sweets!!! May have to splurge one day soon and these would be at the top of the list!!
Next time I get a bee in my bonnet for a sweet treat I gotta try these! 🙂 Really nice — thanks.
Your brownies look great and I bet they taste as good as they look.
Delicious looking brownies. I have never used carob, I have to look for some, I am curious how that tastes.
I like carob and find that it tastes just like chocolate. No one can ever tell the difference.
ahhhh these brownies look like total perfection! looove