The BEST low carb, gluten free, and dairy free brownies you ever need! They’re so decadent, chocolatey, and perfectly gooey!!
Is there anything better than a warm, gooey, undercooked brownie? No, I mean. I don’t think there is. Maybe warm gooey chocolate chip cookies, but… okay let’s call it a tie. I have a fudgey no bake chocolate brownie recipe that I’m obsessed with, but today I need that warm and gooey stuff, you know?
I’ll probably need it tomorrow too. And every day thereafter for the rest of my life. I mean, just playing the odds.
But let’s hold up for a second and can I tell you that yesterday I successfully curled my hair with a curling iron. I definitely think I need a new curling iron, but for the first time it added volume and umph to my hair as opposed to normally when I attempt to curl it ends with a weird wave.
But yesterday I had ringlets. Obviously I messed them up for beachy curls, but curls, nonetheless. It felt like all those YouTube videos of 13 years olds teaching me to curl my hair were finally paying off. Do you guys have a specific curling iron you love? I’m not picky, but one that is inexpensive and user friendly would be much appreciated!!
Ok but back to brownies.
You guys, the goo factor is knock your socks off. I mean, I don’t want to air my dirty laundry but there may have been a martial dispute because there were TWO brownies left. TWO. And someone ate BOTH OF THEM. And that someone most certainly was NOT ME. #NOTOVERIT
Lately I’ve had a few recipes cross my path that call for a bunch of egg whites and not yolks liiike this gluten free pizza crust! I vowed to make a partner recipe to use up the yolks. Who doesn’t love pizza and brownies?! So if you’re making this recipe and feel bad about discarding the whites (never discard!!), save them and make some pizza crust, and vice versa!
Also super popular with kid one and kid two 🙂
You know all my recipes are low carb, but in case you were wondering, these Perfectly Gooey Brownies are perfectly paleo and perfectly gluten free, too. I find most my recipes are paleo and gluten free, so if that’s your thing, you’re in the right place! It just gets kinda ridiculous listing alll the things these brownies are and are not.
p.s. they’re also dairy free 🙂
So let’s get started. These are dangerously easy, you guys!!
First, whisk together the egg yolks, agave, and coconut oil.
Then, add the almond flour
Whisk everything together until it’s combined.
Finally, fold in the chocolate chips. I used minis, but chunks would also be amazing.
Line a bread pan with parchment paper and pour the batter in. This is probably my favorite kitchen trick ever. I also noticed during this recipe process that my bread pans are absolutely awful and I need new ones. Excuse me a minute while I pause typing this post and go buy some. kthx.
Smooth out the top of the batter in the pan, making sure it’s evenly spread.
Finally, sprinkle additional chocolate chips on the top. Because what’s life without some extra chocolate chips.
Bake for 20 minutes or until the top is no longer moist.
Remove the brownies from the pan by pulling the parchment paper. Wait 5-10 minutes before cutting into them!
Prep Time:
Yield:
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The BEST low carb, gluten free, and dairy free brownies you ever need! They’re so decadent, chocolatey, and perfectly gooey!!
Ingredients
- 6 egg yolks
- 1/3 cup agave nectar
- 1/3 cup coconut oil, melted
- 1 cup blanched almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup 60% cacao dark chocolate chips + additional for sprinkling
Instructions
- Preheat oven to 350F.
- Whisk together the egg yolks, agave, and melted coconut oil.
- Then, add the almond flour, baking powder, sea salt, and cocoa.
- Whisk everything together until it’s combined.
- Finally, fold in the chocolate chips. I used minis, but chunks would also be amazing.
- Line a bread pan with parchment paper and pour the batter in.
- Smooth out the top of the batter in the pan, making sure it’s evenly spread.
- Finally, sprinkle additional chocolate chips on the top.
- Bake for 20 minutes or until the top is no longer moist.
- Remove the brownies from the pan by pulling the parchment paper.
- Wait 5-10 minutes before cutting into them!
- If you can wait until they’re room temp before cutting into them, they’ll be way less messy and stay more in brownie form while maintaining their gooiness 🙂
Nutrition
- Calories: 2471
- Sugar: 68g
- Sodium: 674mg
- Fat: 186g
- Saturated Fat: 105g
- Unsaturated Fat: 69g
- Carbohydrates: 185g
- Fiber: 29g
- Protein: 38g
- Cholesterol: 1114mg
Enjoy!! xo
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Haha, omg…you need to teach me :/ I have never ever been able to curl my hair with a curling iron! I think it’s just too thin and long!
These brownies look D-A-N-G-E-R-O-U-S. Seriously. I’m tempted to make these but I think it would just be a disaster because I’d eat the whole thing right after these bad boys pop out of the oven!
These look to die for!!! Can’t wait to make them!
Just a question – would 3 eggs work? Instead of 6 yolks?
And what’s a good substitute for agave nectar?
Thanks!!
hey girl!
That may work! I haven’t tried it before, but let me know how it goes! You can use honey if you aren’t worries about glycemic index and/or carbs. If you switch to a granular sweetener, just increase the coconut oil.
Let me know how it goes!!
xo
Hi Lindsay, thanks for getting back to me!
I just made the brownies with 3 eggs instead of 6 yolks and almond meal instead of almond flour. I baked for 20 mins and unfortunately the consistency is more like a moist sponge cake 🙁 definitely no goey, dense brownies. Pretty disappointed, was so looking forward to these!!!
Do you think the almond meal was the cause of this? Or needed more eggs? I couldn’t find almond flour at the supermarket.
Aw such a bummer they didn’t turn out! The almond meal shouldn’t have that much an effect, I interchange it with almond flour regularly. I think the heart of this recipe is the egg yolks and that’s what makes it super gooey and delicious. The egg whites are what make it ore spongey. You could experiment a bit with only 3 or 4 egg yolks, I think that would be delicious! Maybe not AS gooey, but still really rich and moist!
Hello! Thank you for all of your lovely recipes, I’m in Australia and I love seeing what new healthy foods you create and my toddlers love them too! We made this and I omitted one egg and the sweetener and added 1/3 cup of applesauce and about half a grated zucchini and they were AMAZING! Not as gooey as yours because I think the zucchini made them a bit more chunky but my gosh they were good – Any way I can get more greens in to my kids is fantastic. Thank-you for creating!
Love the idea of adding zucchini!! Thank you for your kind words!! <3
I accidentally made these with whites instead of yolks! I’m so use to things calling for egg whites I did it without realizing it! But it still worked. I’m sure the texture is different, but I got a delicious and moist brownie!
Yay!! Maybe I’ll work in using the whole egg and bumping it down to three! Love knowing that egg whites are a good alternative! Thanks so much for sharing!! xo
How do you store these? Leaving for the beach tomorrow and can’t decide if I should leave them out on the counter or put them in the fridge (if they make it to tomorrow!)
Thanks!
★★★★★
I left them out and they are awesome! Made them Wednesday and they are still good on Saturday…almost gone though! Wonder if this can be made into a cake!
I bet a cake version would be amazing!! xo
I’m so excited to try these healthier brownies!!! Are the nutrition facts at the bottom correct? It seems really high. Thank you! And thank you for all of the delicious recipes 🤗
why could i substitute for coconut oil? I’m allergic to coconut 🙁
Butter or ghee would work great too! xo