So I was at my in-laws house and I got a hankering for something sweet. They don't have a pantry stocked with my usual allergen-friendly ingredients, but I knew there had to be a bit of coconut oil and cacao powder leftover from my birthday cake.
I started looking for these items, and after a lot of rummaging, finally found them. I pulled a few other "safe" ingredients out and set them on the counter... I was missing one essential ingredient though: flour.
Thankfully, I'm the type of person who doesn't stop once I have an idea in mind. I have to keep going until I arrive at whatever it is I was so determined to get.
Luckily, I'm pretty good in the kitchen and have a pretty good idea about how different ingredients will react with each other. I started weighing and mixing things together, until the consistency pleased me. Then I baked it.
All my mixing resulted in a super fudgy brownie. Sweet success was mine! Truly flourless brownies that were delightfully fudgy and decadently rich! My brother-in-law even thought they were from a box mix (which is the biggest compliment anyone could give my brownies)!
I find these brownies sweet - perhaps even too sweet - but I made them with my in-laws in mind, knowing they would want to eat some as well (and they aren't dark chocolate fans). I would personally prefer these with less sugar, so don't hesitate to reduce the amount. Start with 100 grams of sweetener, then add more to taste (taste the batter and add any additional sugar before adding the eggs).
I used regular brown sugar, but I'm sure these would work just fine with any form of sweetener as well, such as coconut sugar, organic cane sugar or even honey. (Read this great article about why you shouldn't worry too much about the type of sugar you use - just worry about limiting all forms of sugar.)
Also, these are delicious hot from the oven - but even better completely cooled! They really build in intensity the more they sit out. I'm sure they're be amazing the next day, but brownies never last long enough in my house!