Recipe: Decadent Triple Chocolate Flourless Brownies (Paleo, GF, DF)

Recipe: Decadent Triple Chocolate Flourless Brownies (Paleo, GF, DF) post image

Just one look at these brownies and you will say “decadent”! And they are. But, they have no flour and they are not overly sweet. It’s all about the chocolate.

If you have a gluten-free, dairy-free child – this is the perfect treat for upcoming Valentine’s Day to share in the classroom. This recipe makes enough for a classroom of children and is something that a GF, DF child can eat.

I remember when my son was a youngster in school. It was so hard when children would bring in birthday cupcakes that he couldn’t have. Many times I would provide grain-free cupcakes, but some of the kids didn’t like them because they were not sweetened with sugar and were not sweet enough. So sad that our kids are inundated with refined sugar and need their sugar fix.

Using organic, pure,unsweetened cacao powder and butter adds to the nutrition of this treat.

Pure Cacao is Processed at Low Temperatures

Cacao beans are fermented to alleviate bitterness, and processed at low temperatures for maximum nutrient retention. Once extracted from the pods, the beans are rinsed with water. The whole beans are peeled and cold-pressed to form a paste. The fiber is then extracted, in order to separate the solids from the rich oil, or cacao butter.

Cacao Has Nutrition

The main component of cacao is, of course the saturated fat. It contain three fatty acids that are present in approximately equal proportions: stearic, palmitic and oleic acid. These long chain fatty acids have been found to actually lower the LDL levels in the blood. (However, it’s no longer clear that is really important).

Cacao contains polyphenols with antioxidant properties that have many health benefits. A study published in Chemistry Central Journal, in February 2011, showed that cacao and chocolate have higher oxygen radical absorption capacity values (ORAC), total polyphenol content (TP (mg/g)), and total flavanol content (TF (mg/g) than many other antioxidants, foods and powders that are touted as “superfoods.”  I wouldn’t necessarily call it a superfood (we know that real superfoods are things like raw milk, fish roe and organ meats), but at least it is an antioxidant — that is important.

Cacao also contains trace amounts of essential minerals like magnesium, calcium, iron, zinc, copper, potassium and manganese and vitamins A, B1, B2, B3, C, E and pantothenic acid.

You can feel good about eating cacao as there are no sugars and the antioxidant value is high.  Enjoy it guilt-free in moderation and when well tolerated!

I’m assuming that most kids like chocolate so this is a no brainer. Just be sure to taste the batter to make sure you think it is sweet enough. You can add more sugar or even stevia to sweeten it a little more.

Recipe: Decadent Triple Chocolate Flourless Brownies

Prep Time: 10 minutes

Cook Time: 34 minutes

Yield: about 30 small squares



  1. Preheat the oven to 375ºF and prepare a 9 x 13 baking pan with parchment paper that is greased with coconut oil
  2. In a pot on the stove set on low (#2) gently melt the chocolate bar, cocoa butter and coconut oil
  3. In a food processor mix the eggs, honey and cocoa powder together until smooth
  4. Add the melted ingredients from the pot to the food processor and process until smooth
  5. Pour batter into the greased baking pan
  6. Sprinkle the chocolate chips over the batter and smooth with a spatula (or you can mix the chips into the batter in a separate bowl before pouring)
  7. Bake at 375º F for about 28 – 34 minutes until a toothpick comes out clean
  8. The sides may puff up but they will settle
  9. Let cool completely in the pan
  10. When cool, cut desired size squares and serve
  11. Freeze leftovers


Get some more recipes using cacao here!

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Leave a Comment

  • Kelly the Kitchen Kop January 18, 2016, 9:14 am

    Hi Jill!

    I’ve always used organic cocoa powder, does cacao powder taste the same? And since it will be baked in the brownies, won’t it lose the benefits of being raw at that point anyway? Thanks for helping me figure this out! 🙂

    Also, I’ve never used cacao butter in baking, how does that taste compare to regular butter?

    Last thing: I just got some “cocoa butter” for a skin care recipe, I assume that’s different than “cacao butter”, too?

    Thanks again!

    • Jill January 18, 2016, 3:58 pm

      Hi Kelly,
      The difference between cocoa powder and cacao is that cacao is usually raw (or fermented) and has no additives and has not been heated in any way. If you are using cocoa powder that is organic, unsweetened and no additives it is fine. However, it has an alkalizing agent in it and it has been heated. You probably get a little more nutrients with raw cacao, but that would be a minor difference unless you are a raw vegan.

      Cacao butter (also cocoa butter) is used in making skin care products so you have to be sure you are buying food grade if you want to use either one in recipes. It has a very mild chocolate flavor and since it is 100% fat it can be used on the SCD. I find it adds another dimension of flavor to chocolate treats when used instead of butter or ghee. Hope this helps!

  • Sheeva February 8, 2016, 11:35 pm

    I love cacao powder and butter and use it as much as I can in desserts. This recipe looks so decadent and delicious, can’t wait to try it!