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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Prep Time: 5 minutes
Cook Time: 15 minutes
- 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
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.
Pumpkin spice gets all of the love this time of year, (I succumb to the temptation as well, and will be posting a pumpkin spice recipe soon), but what about other aromatic autumnal spice combinations? Chai spice is basically pumpkin spice with the addition of cardamom and allspice; you’ve still got the sweet cinnamon, spicy ginger, and warm nutmeg & cloves, but the additional two spices give the blend a deeper, more exotic flavor profile.
The fragrant spice blend is used here to flavor crunchy granola clusters that are lightly sweetened and insanely addictive. You bake the granola at a low temperature in one giant “sheet”, and then break it up into clusters as big or as small as you’d like.
Oat flour helps to hold the clusters together. I love this brand, and keep it on hand for ease of use, but you can absolutely make your own simply by tossing a few big handfuls of old fashioned rolled oats into a high-speed blender or food processor and blending/processing until the oats break down into a fine flour.
Clusters, magnificent clusters!
You could certainly eat this clustery granola with milk for breakfast, but I personally think it’s better suited for snacking on throughout the day.
I helped myself to a few handfuls while taking photos for the post; even Lily couldn’t keep her hands away. In fact, when I asked her if she liked the granola, she said: “No. I LOVE it!”
Well said, kiddo, well said.
Prep Time: 10 minutes
Cook Time: 50 minutes
- 3 cups old-fashioned rolled oats
- 3/4 cup oat flour
- 1/4 tsp Kosher salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/3 cup neutral-flavored vegetable oil (such as safflower oil)
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
both old-fashioned rolled oats and oat flour can be found in certified gluten-free versions
Preheat oven to 275°F. Line a 9 x 13 inch rimmed baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the oats, oat flour, salt, and all of the spices.
In a medium bowl, combine vegetable oil, coconut (or brown) sugar, maple syrup, and vanilla extract; whisk until well-mixed. Pour mixture over oat mixture and stir until dry mixture is fully and evenly moistened.
Spread mixture evenly on the prepared baking sheet. Press down so the top is even. A pastry roller comes in handy here, as you want the mixture in as thin & even a layer as possible. The mixture should reach the edges of the baking sheet. The mixture will be sticky, so it can be helpful to lightly wet your fingers or a rubber spatula (if you don’t have a pastry roller) with water before pressing down.
Bake for 50-60 minutes, or until hard through the center and golden brown, rotating baking sheet about every 15 minutes for even baking.
Let cool completely, then break into pieces.