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!

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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.

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Brownie Dough Dark Chocolate Cups

brownie dough cups

It’s almost Valentine’s Day, which means one thing when it comes to food: chocolate.

I’ve combined two classic chocolate desserts – brownies & dark chocolate – into perfect little two-bite treats. The inside of these chocolate cups is actually comprised of walnuts, dates, cocoa powder, and a few flavor additions, but it tastes so similar to brownie dough that I couldn’t call it anything else.

brownie dough cups

The cups are a bit time-consuming what with painting melted chocolate onto mini muffin liners, but let’s call it a labor of love; the person you’re making these chocolate cups for is totally worth it!

brownie dough cups

Both of my loves adored the cups; Lily ate a bunch of the brownie dough filling before I even had a chance to fill the chocolate cups, and John gave rave reviews for the completed product.

brownie dough cups

These cups are a healthy & delicious departure from the highly processed packaged peanut butter version that is found all over the place in the days leading up to Valentine’s Day.

If there’s a chocoholic in your life (even if that person is you!), you really must make these.

brownie dough cups

Why settle for just chocolate or brownies if you can have both?!

brownie dough cups

Brownie Dough Dark Chocolate Cups

by Lauren Zembron

Prep Time: 30 minutes

Cook Time: 0 minutes

Keywords: dessert chocolate walnuts brownies candy

Ingredients (12 cups)

  • 1 cup toasted walnuts halves
  • 6 large Medjool dates, pitted (about 1/2 tightly packed cup)
  • 1/8 tsp Kosher salt
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 tsp instant espresso powder (optional)
  • 1/4 tsp pure vanilla extract
  • 2 cups dark chocolate chips
  • 2 Tbsp coconut oil

Instructions

In the bowl of a food processor, process the walnuts until finely crumbled – the mixture will resemble coarse sand. Be sure not to over-process, or you will end up with walnut butter!

Add dates to the walnut crumbs in the food processor bowl, and blend just until mixture holds together when pinched. Add in the salt, cocoa powder, espresso powder, and vanilla extract and blend until the mixture comes together to form a crumbly “dough”.

Remove mixture from food processor, making sure to scrape the sides of the bowl.

Form mixture into a large ball, wrap in plastic wrap, and refrigerate until ready to make the cups (at least 10 minutes).

While the brownie dough chills, combine the dark chocolate chips and coconut oil and melt using one of two methods: you can either combine them in a double boiler (a heatproof bowl set over a small saucepan filled with 1 inch of simmering water) and stir until fully melted, or you can combine them in a heatproof bowl and microwave in 30 second intervals, stirring after each interval, until fully melted.

Using a pastry brush or small spoon, “paint” the inside (all the way up to the top) of 12 mini muffin liners with the melted chocolate (foil liners will be easier to peel off, but paper liners will also work). You want a thick enough layer so that you cannot see through the chocolate coating. Refrigerate the painted cups until the chocolate is fully hardened, at least 20 minutes.

When the dough has chilled, take it out of the fridge and roll into 12 balls; then slightly flatten the balls to form discs that will fit into mini muffin cups. Remove the hardened chocolate cups from the refrigerator and gently push one of the brownie dough discs into each one.

If the melted chocolate left in the bowl is starting to solidify, simply heat it again until fully melted. Spoon melted chocolate on top of brownie dough-filled chocolate cups, making sure that it reaches the edges so the brownie dough is completely surrounded by chocolate. You will probably not use all of the melted chocolate; reserve for another use.

Return completed cups to the refrigerator, and chill until completely hardened, at least another 20 minutes. Carefully peel off the liners.

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