Ultra Gooey Brownies (with coconut sugar)

These Ultra Gooey Brownies are gooey, rich, and decadent. They are so good! We’re using coconut sugar as the sweetener, which is a great alternative to refined sugars because it’s dehydrated sap from coconut trees. It has a natural brown sugar, caramel flavor, so it makes these brownies rich and delicious.

Nutritional benefits of this recipe

• Cacao powder is rich in magnesium, zinc, iron, and antioxidants. One of my favorite superfoods, especially for hormone health. I use cacao powder rather than cocoa powder. Cacao is the raw, unprocessed version and it’s truly amazing!
• I use coconut sugar in my desserts, which is natural, lower glycemic, and unrefined. It’s just the dehydrated sap from coconut trees!
• Heritage flour – I love the flour from Sunrise Flour Mill because it’s properly grown as well as properly milled. It’s non-GMO, organic, unbleached, unbromated, and they use pre-1950’s wheat which is more nutrient-dense and easier to digest. They also use Unifine milling techniques which creates flours that are packed with many times the nutritional value than commercially milled flours. It has almost four times as much dietary fiber, more than twice as much potassium and three times as much magnesium.

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Ingredients for Ultra Gooey Brownies

Heritage flour – I used Sunrise Flour Mill bread flour blend, but you can also use their white flour or other organic, unbleached flour of choice. I’ve also successfully used oat flour for this recipe (just sub 1:1 by grams, it won’t be as dense but still amazing)

Avocado oil

Coconut sugar

Cacao powder

Eggs

Vanilla extract

Baking soda

Salt

Milk or water – just a splash

How to make Ultra Gooey Brownies

1. Preheat the oven to 350ºF. Lightly oil an 8×8 pan.
2. Mix together dry ingredients.
3. Add wet ingredients and mix to combine. Do not over-mix.
4. Fold in the chocolate chips.
5. Transfer the batter to an 8×8 pan and spread out evenly. If desired, sprinkle some chocolate chips on top of the batter.
6. Bake for 18-24 minutes. Once done, a toothpick inserted into the center should come out with a some moist crumbs, but not wet batter.
7. I used a stainless steel pan and it took 23 minutes for mine. Glass/ceramic will take longer, and aluminum or nonstick pans will take less time because they heat up and conduct more heat quicker.

Modifications

• To make them gluten-free: I have used oat flour for this recipe, and it turned out great! It was more fluffy than gooey, but still delicious. Sub oat flour 1:1, preferably by grams.
• You can use butter or coconut oil instead of avocado oil.
• Add 1/2 tsp pure chocolate extract for more chocolate flavor.
• Garnish with flaky sea salt for an extra boost of flavor and a more decadent look.
  

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I hope you love these Ultra Gooey Brownies with coconut sugar! Please be sure to leave a comment and rating if you give it a try. I would love to know what you think, and your engagement in the comment section helps my website significantly!

Ultra Gooey Brownies (with coconut sugar)

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• Author: Christine Manes
• Prep Time: 10 minutes
• Cook Time: 23 minutes
• Total Time: 33 minutes
• Yield: 8 brownies 1x
• Category: dessert
• Method: Oven

Ingredients

Scale 1x2x3x

Dry:

1/2 cup flour (68g), spooned and leveled – read note for gluten-free

3/4 cup cacao powder (75g)

1 1/3 cup coconut sugar (230g)

1/2 tsp salt

1/4 tsp baking soda

Wet:

1/2 cup avocado oil, or melted butter, or melted coconut oil

2 eggs

1 Tbsp milk or water

1 1/2 tsp vanilla extract

Extra:

1/4 cup chocolate chips, plus more for topping if desired

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Instructions

1. Preheat the oven to 350ºF. Lightly oil an 8×8 pan.
2. Mix together dry ingredients.
3. Add wet ingredients and mix to combine. Do not over-mix.
4. Fold in the chocolate chips.
5. Transfer the batter to an 8×8 pan and spread out evenly. If desired, sprinkle some chocolate chips on top of the batter.
6. Bake for 18-24 minutes. Once done, a toothpick inserted into the center should come out with a some moist crumbs, but not wet batter.
7. I used a stainless steel pan and it took 23 minutes for mine. Glass/ceramic will take longer, and aluminum or nonstick pans will take less time because they heat up and conduct more heat quicker.

Notes

I’ve also made this recipe using equal parts oat flour (by gram, or 1/2 cup lightly packed) and it turned out great! Oat flour creates more of a fluffy rather than dense / fudgy result just FYI. I have not tried gluten-free flour blends.

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