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Quirky Cooking

Gooey Flourless Fudge Brownies {with Video}

QuirkyJo by QuirkyJo
August 24, 2013
in Dairy Free, Gluten Free, Naturally Sweetened, Snacks, Thermomix
45
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Gooey Flourless Fudge Brownies {with Video} - Quirky Cooking

Okay, I’ll keep this short and sweet.

You guys want brownies. Grain free, dairy free, nut free brownies. At least I’m pretty sure you do, because when I posted the above photo on my Facebook page it got 181 shares, 1014 likes, and 229 comments!

So here it is. Your weekend treat. Enjoy 

[Note: This is a Thermomix recipe – see end of page for tips for making this without a Thermomix.]

Note: You can find fine sea salt and vanilla powder for this recipe in my online store!

Gooey Flourless Fudge Brownies
2014-06-29 04:03:27
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Ingredients
  1. - 200g dark, dairy free chocolate (I use either Green & Black's 70% cocoa chocolate which 'may contain traces of dairy', or Loving Earth dark chocolate which is completely dairy free)
  2. - 130g raw Medjool dates, pitted
  3. - 180g organic cold-pressed coconut oil
  4. - 30g coconut flour
  5. - 4 eggs
  6. - 1/2 tsp vanilla extract
  7. - 1/4 tsp sea salt
Instructions
  1. Preheat oven to 190C. Line a 22cm square baking dish with baking paper. I use 'If You Care' baking paper, which is non-toxic.
  2. Place the chocolate (broken into pieces) into the mixing bowl and mill for 10 sec/speed 9.
  3. Add the dates to the bowl and chop 15 sec/speed 10.
  4. Add the coconut oil and cook 5 mins/60C/speed 2.
  5. Add remaining ingredients and mix 20 sec/speed 8. Scrape down lid and sides of bowl and mix another 10 sec/speed 6.
  6. Scrape mixture into a lined, square baking dish. Bake in preheated 190C oven for 18-20 mins. Be careful not to overcook or they won't be gooey! Just until a skewer inserted in the centre comes out clean.
  7. Cool, cut into small squares, and refrigerate until cold.
Notes
  1. If you don't have a Thermomix, you'll need to finely chop the chocolate and dates (in a food processor if you have one) and melt together over a double boiler with the coconut oil, whisking until smooth. Then stir in the remaining ingredients with a wooden spoon.
Quirky Cooking https://www.quirkycooking.com.au/
Of course, you probably won’t be able to wait, but they really do taste so much more AMAZING when they’re cold and gooey and fudgey! Trust me.

Can be dusted with some raw cacao powder, or if you want to be really decadent, top with this dairy free ganache, or some dairy free dulce de leche!

PS It might be best to ‘share the love’ and invite a friend over for a cuppa and brownies… these are RICH, so don’t eat them all yourself! Lol!!

Have a great weekend xx

Gooey Flourless Fudge Brownies {with Video} - Quirky Cooking
 
This one was quite popular with the taste testers!!
 
Tags: cakeschocolatecoconut oildairy freedatesdessertsEastereggsGluten FreeGrain FreeNaturally SweetenedNut FreeSnacksThermomix
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Comments 45

  1. Sandy says:
    7 years ago

    Hey. Love the flourless chocolate brownies. Can I substitute the coconut flour with any other kind of flour?

    Reply
    • QuirkyJo says:
      7 years ago

      Hi Sandy – I haven’t tried any other flours in this sorry. It is delicious with coconut flour if you can have it 🙂

      Reply
  2. Deb says:
    7 years ago

    Hi there, these look great! I don’t have medjool dates just regular pitted ones. Can I use these instead?

    Reply
    • QuirkyJo says:
      7 years ago

      Hi there Deb – You sure can. I have made them with regular pitted dates – the same amount – just pour hot water over your dates and leave for about 5 seconds, and pour off. This softens them and the brownies work perfectly. This is one of our favourite recipes. Enjoy! 🙂

      Reply
  3. Beth says:
    7 years ago

    Hi, just wondering if you can freeze these? Thanks! 🙂

    Reply
  4. Jo says:
    7 years ago

    Hi Jo
    Can’t wait to see you here in Perth soon!
    I made these tonight substituting 2 eggs for chia gel and it is fabulous!
    Thank you for all that you do sharing amazing recipes xx

    Reply
  5. Jody says:
    7 years ago

    Hi I am unable to eat any kind of coconut I am going to substitute the coconut flour for banana flour but was wondering what other oil you could recommend?

    Reply
    • QuirkyJo says:
      7 years ago

      Can you have butter? That is delicious in these brownies.

      Reply
  6. Jody says:
    7 years ago

    Yes I can use butter will give them a try this afternoon. Love all your recipes Jo so inspirational!

    Reply
  7. tamieka withington says:
    7 years ago

    Can I use the chia seed substitution for eggs in this recipe?

    Reply
  8. Elisha says:
    7 years ago

    Will it be ok to make up the mixture, refrigerate overnight then bake when I want?

    Reply
    • QuirkyJo says:
      6 years ago

      No I think best to cook straight away, then freeze. 🙂

      Reply
  9. Alannah says:
    7 years ago

    Any way of subbing the eggs for something to make this Vegan?

    Reply
    • QuirkyJo says:
      7 years ago

      You could try banana, and reduce the sweetener!

      Reply
      • Deb Coker says:
        7 years ago

        My daughter can’t have banana. Could we use chia seed, and if so would you know how much?

        Reply
        • QuirkyJo says:
          6 years ago

          Hmmm I’m not sure. What about cooked sweet potato?

          Reply
  10. Di nixey says:
    7 years ago

    I have just made them and I can’t wait until they come out of the oven. I foolishly licked the thermie bowl and they are so YUMMY.. I hope I can wait until they are cold.
    Thank you so much for this lovely recipe I can’t wait til I buy your book.

    Reply
  11. Karen says:
    7 years ago

    Very silly question. But do these taste coconuty?

    Reply
    • QuirkyJo says:
      6 years ago

      No they are too chocolatey – you can’t taste the coconut. 🙂

      Reply
  12. Melody Tay says:
    6 years ago

    Gosh… These are the best brownies I have ever made. Soo easy and super tasty. Thanks for the recipe. Can wait to have another reason to bake these very indulgent brownies

    Reply
  13. Kate says:
    6 years ago

    Hello! I’m wondering if these will be good to eat straight out of the oven / still warm?

    Reply
    • QuirkyJo says:
      6 years ago

      They’ll be fine 🙂

      Reply
  14. Anna Jackson says:
    6 years ago

    OMG love these 🙂 our new favourite!

    Reply
  15. Caz says:
    6 years ago

    Jo, you are simply amazing. There isant one dish of yours that I cook and it’s nothing but delicious. I loved the brownies, I added frozen raspberries and activated walnuts. Kept in the fridge and OMG. A great treat for a gluten free girl .

    Reply
  16. Rebecca Woodin says:
    6 years ago

    Also inquiring about egg free. 4 eggs subbed my usual way makes me nervous (1T flax 3T water per egg)

    We have to be dairy, soy, egg, gluten, peanut, and beef free 🙁

    Reply
  17. Leah says:
    6 years ago

    Oh wow!!! These have been on my ‘must make’ list forever & I finally made them today. These are amazing Jo!!! Now the challenge is to not eat them all before the kids get home from school!

    Reply
  18. Meeghan says:
    6 years ago

    I was sceptic all at first as I’m a brownie junkie….. But OMG. Divine.

    Reply
  19. shehana says:
    6 years ago

    Just realised i need to take a treat in to share for son’s school celebration tomorrow. no dates but have everything else in fridge and pantry. What could I substitute the dates with? Help!

    Reply
  20. Marcie says:
    6 years ago

    Sooo yummy and easy thanks so much for sharing the recipe!!

    Reply
  21. Emily eliot says:
    6 years ago

    Has anyone tried these with a different flour? If I used spelt would it be OK you think??

    Reply
  22. Rachael says:
    6 years ago

    Hi Jo, do you have an idea for replacing dates? We don’t eat any dried fruit. Thanks heaps Rachael

    Reply
  23. Marie Therese says:
    5 years ago

    How long do these last in the fridge I’m eatin them from last Thursday 😂

    Reply
    • QuirkyJo says:
      5 years ago

      At least a week is fine – they will just dry out after a while in the fridge. 🙂

      Reply
  24. Rachael says:
    5 years ago

    Delicious thank you! Only thing was they didn’t really rise, so were only about 1cm thick. So instead of serving them to guests for dessert, I kept them for kids lunch boxes 🙂 I used the correct size baking dish. Perhaps I should double the recipe next time? Any suggestions?

    Reply
  25. Rebecca Fisher says:
    5 years ago

    Has any one else had trouble with this recipe? I followed the recipe amounts exactly except used 90% cocao chocolate and dried dates and ended up with a weird gooey mess in a flood of oil.

    Reply
  26. Veronika Barry says:
    5 years ago

    For those that are interested, I went to o make these the other day and after milling the chocolate fond I had no coconut flour, so I subbed the 30g coconut flour for 3/4 cup blanched almond meal. Not quite as gooey/soft in the middle but just as tasty. We eat it out of the fridge anyway so ours is always hard anyway!

    Reply
  27. Liz says:
    4 years ago

    These brownies are delish. Ate them warm and the remainder has gone in the fridge. Looking forward to trying them cold. Delicious warm with cream.

    Reply
    • QuirkyJo says:
      4 years ago

      Mmmmm, Liz…now I want some, haha! Glad you enjoyed them. They are lovely cold too. xx

      Reply
  28. Sarah says:
    4 years ago

    Is there any way of having a substitute of dates or can you just leave the dates out?

    Thank you

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Sarah! 🙂 The dates are the sweetener in this recipe so you would need to replace them with another sweetener such as rapadura, coconut sugar or honey. xx

      Reply
  29. Copey says:
    3 years ago

    These are a hit in our house! To the point my partner and I fight over licking the spoon 🤤

    Reply
  30. Michelle Warren says:
    3 years ago

    Oh my gosh these are so yummy! Do u think I could use changing habits cacao melts instead of the chocolate?

    Reply
    • QuirkyJo says:
      3 years ago

      Sure! They will be less sweet so adjust sweetener to taste 🙂

      Reply
  31. Diana Bourne says:
    1 year ago

    Hi Jo. I made these on the weekend and of course they were amazing and didn’t last long. I watched your little video and it was so lovely to see how far you’ve come since then. I can tell it was done before your GAPS journey and you look so much healthier now. You’re so inspiring and bubbly and down to earth and i really love everything you do. Thank you 💚

    Reply
    • Quirky Cooking Team says:
      1 year ago

      Oh Diana…Thank you so much:-).

      Reply

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[Swipe left to see my most recent podcasts!]

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Follow David at @dave_westbrook_ and also the @farmownersacademy for podcasts and tips that will inspire you to work smarter not harder! ✨

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Here’s part of the intro of my last podcast, “Creating Healthy Habits” - all about building new habits with tiny steps so they’re sustainable… then nurturing them so they grow and become an everyday part of your life. Tap on the link in my profile then on this video to watch the whole podcast.

You’ll find “Quirky Cooking Chats” on my YouTube channel, and also on Spotify and Apple and Google Podcasts. I’ve moved over to my own channel so this is kind of like “Season 2”! You’ll see 2 episodes so far on the new channel, with another being released tomorrow. Woo!! 🎉🎉🎉

Got some suggestions of topics you’d like to hear about or people I should interview? Pop them in the comments below! ❤️

https://bit.ly/QCchatsyoutube

#quirkycookingchats #quirkycooking #podcast #habits #healthyhabits #tinyhabits #health #wellbeing #jowhitton #lifestyle #healthtips #guthealth #healing #businesswomenaustralia #organiseyourlife #timemanagement #selfimprovement #mumlife #selfdevelopment #selfcare
I’ve had a few requests for the recipe for this I’ve had a few requests for the recipe for this delicious potato bake I shared in my stories on Monday - another amazing creation by my sister Joye. 😍 The lemon zest is a genius addition! So here it is, in her own words… she took a quick break from her gardening to write this down for us!! 😁🤗

✨Potato Bake✨

Equal amounts potato and sweet potato, peeled, sliced thinly, parboiled.
(I used 3 sweet and 3 regular)

Butter baking dish, layer potatoes.

Sauce:
1 cup cream
2 Tbsp natural yoghurt 
1/2 c chicken stock
1/2 tsp garlic powder 
1 tsp onion flakes
Zest of a lemon
Sprinkling of thyme
Salt and pepper, to taste

Mix together and pour over potatoes. Cover with grated cheese, bake etc

You'd have to adjust liquid amounts, so that it doesn't just coat it. It's got to be sitting in a puddle of it, so to speak.
————————————————

Yep, she’d rather be cooking or gardening than writing recipes 😄 so I’ll add some more details below in case you need it…

- If you don’t cope well with lactose, you could swap the cream for 24 hour sour cream and yoghurt*, or make cashew milk and use that without straining out the pulp so it slightly thickens, plus a little coconut yoghurt if you like. 

(*24 hour fermenting results in an almost completely lactose-free yoghurt/sour cream - tap on the link in my profile then on this photo for my 24 hour yoghurt and sour cream recipes and info). 

- Use as much cheese as you like, or leave it out if you’re dairy free. For dairy free, you could add a little non-fortified savoury yeast flakes to the sauce for a cheesy flavour - about two teaspoons.

- We used a 26x18cm dish.

- Oven temp was 180C (fan-forced) and it baked for about 30 mins (just until lightly browned).

Easy peasy! Enjoy 🤗🤗

https://bit.ly/24houryoghurtsourcream

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I hope you love it! 🤗

[Cover photo by @luisabrimble for Simple, Healing Food]

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Have you tried my pumpkin pie recipe from Simple, Healing Food? It’s an easy recipe, and so yummy! A creamy, spicy, not-too-sweet filling in an almond pastry crust. Mmmmm 😍 

Let me know if you want a video how-to! 

(I love this photo taken by @_housefrau when she was up here doing a photoshoot for my book - the dress is from @mahasheclothing and the vintage wallpaper is in a room at my sister Joye’s house. 💚)

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I had visitors this morning, and half an hour befo I had visitors this morning, and half an hour before they arrived I was desperately trying to find something for morning tea 🤔! I had no treats in the freezer, no blanched almond meal left, the pâté was frozen solid… I did have some whole almond flour and some raw cashews though, so I made a half batch of my Almond Meal Pastry using a mixture of milled cashews and whole almond flour. I pressed the pastry into muffin cups and baked for 10 mins or so at 180C, while making the lemon butter. While the pastry cooled, I chilled the lemon butter in the freezer, then filled the tart shells and topped with whipped cream. My friend Gabi (who grows and dries the freeze-dried raspberries and fruit you’ll see in my online store) brought some of her freeze-dried butterfly pea flowers for me to play with, so I sprinkled some over the whipped cream… Voila! An amazing morning tea without too much effort! Sooo delicious. I think I need to get these butterfly pea flowers in my store, don’t you?!! 😍

You can find the Almond Meal Pastry recipe in my cookbooks and also on the blog (the Chicken Pot Pies recipe); and the Lemon Butter is also on my blog. Another delicious variation is the Passionfruit Butter Tarts in my Simple, Healing Food cookbook! 😍 

#lemontarts #lemonbutter #almondmealpastry #grainfree #guthealthy #honeysweetened #treat #morningtea #butterflypeaflower #delicious #quirkycooking #simplehealingfood
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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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