Skipping flour of any kind does not mean you have to give up decadent baked goods.



Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan with coconut oil.

  • Whisk arrowroot, cocoa powder, and cinnamon together in a bowl.

  • Combine chocolate morsels and butter in a large microwave-safe bowl. Melt in the microwave in 30-second increments, stirring after each, until melted and smooth, about 2 minutes.

  • Stir palm sugar and vanilla extract into the bowl with the melted chocolate. Blend in eggs 1 at a time until combined. Add arrowroot mixture and stir vigorously until mixture is smooth and begins to pull away from sides of the bowl. Blend pecans into batter.

  • Pour batter into the prepared pan and smooth the top with a spatula.

  • Bake in the preheated oven until a toothpick inserted in the middle comes out with a few moist crumbs, 30 to 35 minutes. Allow to cool.

  • Store in the refrigerator or freezer.

Cook's Notes:

Use any nuts you prefer.

You can also line your pan with parchment paper so that the brownies lift out easily. I personally don't do this. They are going to be a bit messy either way. These are a heavy, fudgey brownie and you have to be careful not to overbake.

Nutrition Facts

460 calories; 30.9 g total fat; 82 mg cholesterol; 84 mg sodium. 46.8 g carbohydrates; 6.5 g protein; Full Nutrition