I first stumbled upon the inspiration for this recipe by accident. I wasn’t even looking for anything chocolate, or even grain-free for that matter. But ever since that day, these brownies have become one of my go-to recipes when I want to make a fairly simple yet seriously indulgent dessert for myself or my clients. Dense and chewy, with a deep chocolate flavor enhanced by a topping of rich, airy mousse, they are a chocoholic’s dream. The fact that they contain no grain also makes these brownies perfect for people with grain allergies or those who want to restrict their consumption.
As a self-professed chocolate lover, I’m more than pleased with the scientific claims that dark chocolate offers nutritional benefits. I love to think that indulging in something that tastes this amazingly delicious may help me live a bit longer. The key is to start with a high-quality dark chocolate, preferably organic. Dark chocolate is loaded with minerals, primarily manganese, magnesium, copper, and iron. It also contains a decent amount of soluble fiber and a lovely fatty acid profile. The higher the cocoa content (I suggest 70 percent minimum), the deeper and richer the flavor, and the higher amount of available nutrients.
The whipped topping here calls for raw eggs, so be sure to get them from a reputable source. Fresh farm eggs would be ideal if you have access to them. They’re generally safer to consume than factory-farmed eggs, and they also contain a far higher nutrient content.
Grain-Free French Silk Brownies
To achieve the proper consistency for these brownies, don’t substitute the coconut sugar with another sweetener.
Prep time: 25 minutes
Cook time: 35 minutes, plus cooling and chilling time
Makes an 8×8- or 9×9-inch square pan
For the brownies:
1 cup butter, plus more for greasing the pan
3 oz. high-quality unsweetened chocolate, chopped
2 cups coconut sugar
4 large eggs
½ cup cocoa powder, sifted
2 tablespoons almond flour
2 teaspoons vanilla extract
½ teaspoon sea salt
For the mousse:
¾ cup butter, room temperature
1 cup coconut sugar
5 tablespoons cocoa powder
1 teaspoon vanilla extract
½ teaspoon sea salt
3 large eggs (or 5 small)
- Preheat oven to 350°F. Grease a square 8×8- or 9×9-inch pan with butter. Line the base and sides with parchment paper. (The parchment isn’t crucial, but it definitely makes for easier removal and cutting.)
- To make the brownies, place the chocolate and butter in a medium stainless steel or glass bowl. Fill a large pot with about 2–3 inches of water and set over low heat. Place the bowl on top of the pot to create a double boiler. Heat chocolate and butter, stirring frequently, until melted. Add coconut sugar, then whisk in eggs. Add sifted cocoa powder, almond flour, vanilla, and salt. Pour batter into prepared pan. Bake until set, about 25–35 minutes. Cool completely before topping with mousse.
- For the mousse, beat butter and coconut sugar in an electric mixer fitted with the whisk attachment until sugar dissolves and the mixture is fluffy, about 5 minutes. Add cocoa powder, vanilla, and salt. Beat for 1 minute. Add eggs, one at a time, beating for a few minutes after each addition. Mousse should be light and airy. Spread mousse onto cooled brownie base. Freeze for 1 hour or refrigerate overnight. Cut into squares and serve chilled. Refrigerate any leftovers.
To choose your organically grown and fresh ingredients wisely, use the following criteria:
- chemical- and hormone-free meat
- wild-caught fish
- pasture-raised, organic eggs
- whole, unrefined grains
- virgin, unrefined, first-press organic oils
- whole-food, unrefined sweeteners
- pure, clean, spring water
- sea salt
- raw and/or cultured milk and cream products
Photo by Briana Nervig