Fudgey Chocolate Brownies

Anytime my kids ask me for brownies I’m right on to Google and always find a ton of white flour + white sugar recipes. I wanted to create an alternative that was a cinch to make and required no fussy prep. This recipe can be made easily with simple, whole food ingredients that you have on hand so here it is – 6 ingredients and no fuss!

The added bonus is the powerful antioxidant kick of the cacao. Cacao is ‘choc’ full of flavonoids which act as natural antioxidants. Cacao is richer in antioxidants than red wine, gogi berries and green tea and is also rich in magnesium. one layer brownie.jpgA word of warning – natural raw cacao is also a stimulant. Kind of like coffee but not as hardcore, but this definitely in the treat zone! This is great for a small lunchbox treat or a party food, or as an adult dessert at a dinner party. Definitely get the kids in the kitchen to help you make this one, a great learning experience and introduction to whole foods.

This recipe is free from grains, gluten, dairy if desired, nuts and refined sugar. It is suitable for Paleo protocols. Please consult your GAPS practitioner about this one as cacao is still a bit of a grey area on that protocol. Makes 18 squares.


1 cup cacao powder*
1/3 cup butter (use exactly the same quantity of coconut oil if needing a dairy free substitute)
1/2 cup honey
5 eggs
1 1/2 tblsp vanilla extract
Small pinch sea salt

*I use and love Nutra Organics Organic Cacao Powder – it’s a pure product with no chemical refining and nothing artificial added, just wholefood goodness!


Preheat oven to 170ºC.

In a small saucepan over very gentle heat melt the butter (or coconut oil for the dairy free option) and honey.honey butter.jpg

Once these ingredients are melted add the vanilla extract.

In a mixing bowl place the cacao, eggs and pinch of salt. Mix through well.egg mix.jpg

Add the melted honey, eggs and vanilla to the this and combine thoroughly.

Line a slice pan approximately 25 x 25 cms with baking paper and pour the mixture in.

Bake for around 15 minutes – watch not to overbake or it will become dry.pan brownie.jpgRemove from oven and allow to cool slightly before cutting. Cut into squares about 5 x 5 cms it is very rich!

Once you have nailed this recipe please feel free to experiment and add nuts – walnuts are great! fudgey brownie.jpg

This will keep in the pantry for 4 days in an airtight container, or in the freezer for up to 2 months.

Enjoy and with loads of love from my family to yours,

sig dark grey

5 thoughts on “Fudgey Chocolate Brownies

    1. Hi Nat (great name!) I am so sorry for my delayed reply. And sorry to hear that!! These are the troubleshoots I can think of.. Was the oven fully preheated before popping the mixture in? Did you allow the baked slice to cool before cutting? It still cooks inside after being taken out of the oven – a little wobble is fine, it will firm up but it shouldn’t be totally runny. Also was it baked in a tin or ceramic? (If that’s what’s made a difference I am going to edit the recipe to elaborate) Thank you! Have a great day Xxxx


      1. I did preheat the oven, perhaps as it was in a glass pyrex dish? Perhaps my oven is on it’s way out though, as it doesn’t seem right does it! Glad others have had more luck than me with it though 🙂 Thanks for your time, just thought I would share my not so successful result. Have a lovely day 🙂


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