Healthy One Bowl Flourless Brownies (Gluten-free, Grain-free)

If you think that delicious brownies without flour, refined sugar, or butter sounds too good to be true, then let this recipe be the one that changes your mind.
Although not quite as rich and dense/fudgy as traditional brownies, this healthier version is the perfect antidote to any chocolate craving, and the batter is quick and simple to whip up (in one bowl!).
I made these in a 7 x 11 inch rectangular pan because I’ve been without my trusty 8 x 8 inch square pan for a while now… without any memory of what happened to it (hmmm: mom brain is real, my friends). When baked in an 8 x 8 pan, the brownies will turn out thicker.
If you’re looking for a chocolatey, but more heart-healthy, dessert to treat your loved ones to on Valentine’s Day, then look no further!

SaveSave SaveSave SaveSave

Healthy One Bowl Flourless Brownies (Gluten-free, Grain-free)

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients (9 brownies)

  • 3 large eggs, preferably organic
  • 1 cup well-stirred creamy/smooth all-natural unsweetened almond butter, (the only ingredients should be almonds and salt)
  • 2 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/3 cup coconut sugar
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1/2 tsp baking soda
  • 1/8 tsp Kosher salt
  • 1/2 cup dark chocolate chips

Instructions

Preheat oven to 350°F and line an 8 inch square (or 7 x 11 rectangular) baking pan with parchment paper going both ways (leave a bit of excess paper hanging over the sides of the pan to allow for easy removal).

Whisk the eggs in a large mixing bowl until lightly beaten, then stir in almond butter, maple syrup, vanilla, sugar, cocoa powder, baking soda, and salt with a rubber spatula or spoon until smooth. The batter will be very thick and sticky.

Fold in chocolate chips.

Spoon the batter into the prepared pan, and spread it into an even layer.

Baking for 15-17 minutes (or 14-16 minutes if using a 7 x 11 pan), or until a toothpick inserted into the middle of the brownies comes out mostly clean. The brownies will rise in the oven, but then deflate while they cool.

Let brownies cool completely before lifting them out of the pan using the overhanging parchment paper. Cut into squares.

Powered by Recipage

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

5 Ingredient Chocolate-Covered Peanut Butter Cereal Bars

My 3 Ingredient Peanut Butter & Honey Cereal Bars are by far my most popular recipe on Pinterest. I’ve been wanting to make a different version for a while now, and adding chocolate was a no-brainer.

I went back and read through a bunch of the comments on Pinterest, and although the overwhelming majority of them were positive, every once in a while I saw one that said the bars were too sweet and/or too gooey/sticky. For this version, I increased the amount of cereal and decreased the amount of honey. The chocolate layer helps to hold the bars together, but be forewarned: if not chilled, the bars WILL fall apart easily, so they are best eaten straight from the fridge or freezer.

When chilled, the cereal base stays crunchy with a lightly sweetened peanut butter flavor, and there’s just enough chocolate blanketing the top to deem the bars dessert-worthy.

Check out the subtle marble-like swirled effect of the coconut oil running throughout the chocolate!

If the classic chocolate & peanut butter combination is your weakness, (like it is mine), then these bars are a healthy way to indulge.

 

 

5 Ingredient Chocolate-Covered Peanut Butter Cereal Bars

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 0 minutes

Ingredients (16 bars)

  • 1/2 cup natural unsweetened peanut butter (the only ingredients should be peanuts and salt), preferably organic, well-stirred
  • 1/4 cup honey
  • 4 cups toasted whole grain oats cereal (I used Cheerios)
  • 2/3 cup dark chocolate chips
  • 2 tsp unrefined virgin coconut oil

Instructions

Line an 8 x 8 inch square baking pan with parchment.

Combine peanut butter & honey in a large saucepan and set over medium heat. Heat until the ingredients melt, then remove from heat and stir until mixture is well combined. You may also melt the ingredients together in the microwave for 20-30 seconds.

Stir in cereal until evenly coated. The peanut butter & honey mixture will clump up, so make sure you thoroughly stir until the cereal is evenly coated. I found a metal spoon to be helpful.

Pour mixture into prepared pan, cover with parchment, and press firmly. A pastry roller will help to firmly and evenly pack down the mixture so the bars hold their shape. Make sure to really press down to ensure the mixture sticks together.

In a small microwave safe bowl, combine the chocolate chips and coconut oil. Heat for 30 second, stir, then heat for another 30 seconds. If still not melted, heat for an additional 15 seconds. Stir until fully melted and smooth. Evenly spread over the cereal mixture. The chocolate will form a thin layer.

Chill in the refrigerator for 1 hour or in the freezer for 30 minutes. Carefully cut into bars. Store individually wrapped in the refrigerator or freezer. If left at room temperature, the bars will not stick together as well as if they’re kept chilled.

Powered by Recipage