These brownies are moist, delicious and decadent and oh, they are grain-free, low-carb and flour-free too! This recipe, which I got on cook.me, will please every chocolate lover and even the pickiest of eaters. They are full of flavor sans the grains, processed sugar and expensive flours! Bring these to the next pot luck and you will be sure that people will be asking for the recipe!
I thought I would say Happy New Year with this easy but delicious brownie recipe. I am sure most of you have made New Years Resolutions to stop bad habits, eat better foods and improve your overall health and these brownies can fit within your goals! I’m not saying you should eat the entire batch but enjoying one of these brownies that doesn’t contain any grains and is low in carbs is 100 times better than indulging in a grain-filled, sugar filled one!
I don’t believe in depriving myself of a tasty treat but when I do enjoy a dessert, you better bet it will be grain-free and low-carb. That has been my food philosophy for over 3 years and it has worked well for me. If I want something sweet, I create a grain-free and low-carb version and over the last 3 years I have created almost 450 unique recipes which are on my blog and in my two cookbooks, Satisfying Eats and Comforting Eats! What can I say… I love to eat. I love to cook. I believe modern day grains should be eliminated from our diets and I have over 450 recipes that say eliminating grains and excess sugar can still taste good!
A few notes about these amazing brownies:
- If using unsalted nut and seed butter, add 1/8 tsp. salt to the batter.
- Be sure to blend your natural nut and seed butters so that the oil is mixed in well.
- The honey is optional but add just a little bit for extra sweetness. See THIS post for what sweeteners I use.
- These are amazing right out of the oven but they are even better the next day. Actually, on the 7th day of being in the fridge (in a sealed container) they are even better! They are moist and dense, just like that of a Little Debbie Brownie!
- Don’t want a big batch of brownies? Simply half the recipe and make in a 9X5 loaf pan. Cut cooking time to 10-12 minutes.
I hope you enjoy!
Makes 16 Brownies
- 1 cup natural almond, cashew (my new favorite), peanut or sunflower butter (creamy)
- 1/2 cup raw cacao powder or unsweetened cocoa powder
- 1/2 cup sour cream or heavy cream (or coconut milk for dairy-free)
- 2 large eggs
- 1/2 tsp. baking soda
- 1/2 tsp. apple cider vinegar
- 1/2 tsp. Stevia Select powdered Stevia or sweetener of choice to taste (sweetness equivalent to 1/4 cup plus 2 tbsp. of sugar)
- 1 tbsp. raw honey (optional)
- 1/2 cup chopped pecans, walnuts or sunflower seeds (for nut free)
- 2 tbsp. (or more) dark chocolate chips
- salt (optional if butters do not contain it)
- Extra nuts for top
Preheat oven to 340 degrees F. Line with parchment paper or butter the bottom of an 8X8 square or 8" cake pan and set aside.
Add all ingredients to a medium bowl (except the chocolate chips and extra nuts) and blend with mixer until smooth. Taste for sweetness and adjust if needed. Pour batter into prepared pan, being sure to spread batter to corners. Sprinkle with chocolate chips and extra nuts.
Bake for 17-20 minutes or just until the center starts to rise and hold shape. DO NOT overbake. Serve immediately or refrigerate for a few days to increase fudginess. 🙂
**These brownies would be better under cooked than overcooked. If you do accidentially overbake, cover brownies and refrigerate for a few days. This will bring back moisture.
- Nutrition per brownie: 160 Calories, 13.5 grams Fat, 7 Total Carbs, 2.5 grams Fiber, 4.5 Net Carbs, 6 grams Protein