“But there were no food stores in the town of Chewandswallow. They didn’t need any . . . The only thing that was really different about Chewandswallow was it’s weather. It came three times a day at breakfast, lunch and dinner. Everything that everyone ate came from the sky.”
~Cloudy With a Chance of Meatballs
This is just a guess, but I think EVERY adult has probably fantasized about dinner falling from the sky at one point or another. We get home, slap our keys on the counter, and then realize the meat we meant to take out is still in the freezer.
Oops.
Wouldn’t it be great if a REAL mom wrote a REAL book for REAL families with REAL schedules who love REAL food? Yes, yes it would. And fortunately for you, it’s already happened.
The lovable Danielle walker of Against All Grain recently released Meals Made Simple, a collection of paleo-friendly recipes for easy weeknight meals.
Danielle has graciously given me a recipe from the book to share with you today, but before I do that I need to gush a little . . . or a lot.
Why I Love This Book
Meals Made Simple is more than a survival guide for moms. It’s an invitation to reclaim the joy of home-cooked dinners without the stress. How so? Well, for starters, it’s got a section which shows a color coded list of:
- All the recipes that can be made in 30 minutes or less (yes, please)
- One-pot meals (for easy cleanup)
- Slow cooker meals (to prep and forget)
If you have dietary restrictions, there’s no need to thumb through each page looking for something your family can eat. Danielle has made it easy with an chart that identifies recipes that are egg, nut, or nightshade free – or all three, if that’s what you need.
And as if that doesn’t make things easy enough, she’s also included an 8-week meal plan complete with shopping lists for each week.
The recipes are a mix of old favorites from childhood – breakfast burritos, chicken and “rice” casserole, shortcut spaghetti, strawberry shortcake, and of course brownies – with some new stuff mixed in. I’m especially excited about the chicken tikka masala and fish tacos.
And now, how ’bout that recipe?
Fudgy Brownies
(In Danielle’s Words)
There’s a cake brownie, and there’s a fudgy brownie. I love both, and the nut-free cake brownies from my first book are one of my favorites, but these fudge brownies are so rich and chewy, they make take the cake.
Fudgy Brownie Recipe From Against All Grain
Calories 0kcal
Author Mommypotamus
Instructions
Preheat the oven to 350F. Lightly grease and 8-by-11-inch baking dish and place a piece of parchment paper in the bottom with flaps on the side for easy release.
Bring 1 inch of water in a saucepan to a boil. Reduce to a simmer and place a heatpoof glass or metal bowl over the top to create a double boiler. Slowly melt the palm shortening and the chocolate together, stirring constantly. Stir in the honey and vanilla, then remove from heat and let cool.
In a food processor, grind the coconut crystals, almond flour, coconut flour, arrowroot powder, salt and baking soda for 30 seconds.
Add the chocolate mixture and blend until smooth. Add 1 egg at a time, blending for 15 seconds between additions to fully combine.
Pour the batter into the prepared baking dish and bake for 35 to 40 minutes, until a toothpick comes out clean when inserted into the center. Allow to cool in the pan for 30 minutes, then release the sides with a knife and lift the brownies out of the pan with the parchment paper. Enjoy warm or let cool completely on a wire rack.
Nutrition
Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Click here to order Meals Made Simple.
More Delicious Paleo Desserts
Chocolate Chip Blondies Recipe– These chewy chocolate chip blondies are so easy to bake even a kid can do it. And I really mean that, because this recipe was created by my daughter Katie. It’s fromChef Junior, which she wrote with several of her friends.
Easy Paleo Chocolate Donuts With Glaze – These double chocolate cake donuts are easy to make and fun to decorate! I kid you not, they taste very similar to the Little Debbie snack cakes we (or at least I) grew up on.
Want more delicious, easy recipes?
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Related Posts
Chocolate Ganache Recipe (Dairy Free)
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FAQs
Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.
What happens if you use less flour in brownies? ›
It depends on how much less. If we're talking half a cup less, they'll probably end up really sticky. If you don't use enough flour, they won't harden up at all.
Why didn't my brownies come out fudgy? ›
If you over bake your brownies they won't be as fudgy. It's not the end of the world, but not over baking them is key to that perfect fudgy brownie. You are better off slightly over baking your brownies than under baking.
How do you make brownies more fudgy than cakey? ›
Fudgy brownies benefit from less cocoa powder and the addition of chopped chocolate, which gets melted with the butter to create a thick, molten base. Pulling them out of the oven before a toothpick comes out clean also ensures the center stays fudge-like and gooey.
What does adding an extra egg to brownie Mix do? ›
The extra egg will make your brownies less fudgy and more cake-like. This is a personal preference, so if you like your brownies to have a cake-y texture, go ahead and add the extra egg, but be sure to follow the package instructions for other substitutions or changes to cook time.
How do you keep brownies fudgy? ›
The best option is to wrap each brownie in an airtight wrapping such as plastic wrap. Wrapped brownies can be stored at room temperature or in the refrigerator and should be consumed within 1-2 days before they become dry and stale.
What happens if you use milk instead of water in brownie mix? ›
One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.
Should you chill brownie batter before baking? ›
In addition to keeping your brownie mix fresh, refrigerating brownie batter can also help boost the overall texture and flavor of the treat. Refrigerating helps improve the gloss and crustiness of brownies while simultaneously blending the flavors—the result? — brownie that tastes much richer and chewier.
What happens if you don't add vanilla to brownies? ›
If you don't have any on hand, you can almost always omit the vanilla without impacting the final texture of your baked goods; although the rich flavor extract—or any form of vanilla—brings will certainly be altered. Just remember one thing: flavor comes first.
How do I know when my fudgy brownies are done? ›
To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.
The brownies will continue to set as they cool. This recipe must be served after they've cooled to room temperature completely. In fact, they solidify into even more fudgy brownie bits if you chill them in the fridge before slicing and serving.
Are brownies better with oil or butter? ›
In brownies, both butter and oil will offer a moist, tender texture, but only butter will give the dish the aeration needed for rising brownies well. If you use a cake brownie, butter is a better option because it helps rise the batter. For denser, fudge type brownies, oil is permissable.
What consistency should fudgy brownie batter be? ›
The desired consistency of your batter depends on what results you want to achieve, so there's not one exact answer to your question. Cakey brownie batter contains more flour so it'll appear thicker, while fudgy brownie batter has more butter or margarine and is therefore more “liquidy” (more fat, less flour).
What is the difference between fudgy and chewy brownies? ›
Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact. Chewy brownies are dense (like fudgy brownies), but have a little more “bite” to them or elastic texture when you chew them.
What happens if I add more milk to brownies? ›
Most brownie mixes call for water. While water does the job, you can add some extra flavor and moisture by mixing some of that water with something richer, like milk. If you want to swap it out completely, be prepared for a more chewy and fudge-like brownie from the extra fat.
Should brownies be gooey or cakey? ›
It's a sliding scale, and you can make just about any brownie texture from very gooey, to very cakey. Some might call brownies that fall in the middle chewy, however, we'll just call them slightly gooey, or slightly cakey.
What is the best consistency for brownie batter? ›
The ideal consistency of brownie mix is thick and gooey, similar to a thick cake batter. When you mix the ingredients together, the batter should be smooth and free of lumps, with a slightly sticky texture. This consistency is important for achieving moist and fudgy brownies that are rich in flavor.
How do you tell if brownies are fudgy or undercooked? ›
To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.
Why are my Betty Crocker brownies cakey? ›
Brownies made with a vegetable oil spread that has less than 65% fat will be slightly more dry and cakelike. The only "no-no" is using melted vegetable shortening in place of the oil.
The lovable Danielle walker of Against All Grain recently released Meals Made Simple, a collection of paleo-friendly recipes for easy weeknight meals.
