Healthy Brownies
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Healthy Brownies
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The BEST healthy brownies ever! Rich and fudgy, these easy brownies contain no flour, no oil and no refined sugar. Gluten free and grain free!
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Ingredients
For the Brownies:
- 1 cup creamy almond butter I use the natural kind that stays in the refrigerator after opening
- 5 tablespoons unsweetened cocoa powder
- 6 tablespoons coconut sugar or light brown sugar*
- 2 tablespoons pure maple syrup
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup semisweet chocolate chips or chopped dark chocolate*
For the Fudge Frosting:
- ¾ cup semisweet chocolate chips or 3 ounces chopped semisweet chocolate*
- 2 tablespoons almond butter
- 1 tablespoon coconut oil
- 3 tablespoons unsweetened almond milk vanilla or regular
- ¼ teaspoon pure vanilla extract
- ¼ cup semisweet chocolate chips or chopped dark chocolate optional for topping*
Instructions
- Preheat your oven to 350 degrees F. Lightly coat an 8x8-inch baking dish with nonstick spray. Line with parchment paper so that it overhangs two of the sides like handles, then coat again with spray. Set aside.
- In a medium mixing bowl, combine the almond butter, cocoa powder, coconut sugar, maple syrup, egg, and vanilla. Let stand for 5 minutes to allow the coconut sugar to absorb some of the moisture. Sprinkle the baking soda and salt over the top. Stir to combine.
- With a wooden spoon or spatula, fold in the chocolate chips. The batter will be very thick.
- Scrape the batter into the prepared pan, then with a spatula or your fingers, press the batter into an even layer.
- Bake for 17 minutes, until the top is lightly dry and barely begins to puff. Let the brownies cool completely.
- For the frosting, melt the chocolate with the almond butter and coconut oil in a small saucepan, stirring until smooth. Remove from the heat, then stir in the almond milk and vanilla until very smooth and evenly combined. The mixture will look very separate at first but will come together as you continue to stir.
- Spread the frosting over the top of the cooled brownies. Top with additional chocolate chips as desired. Refrigerate until the frosting is set, about 10 additional minutes. Slice and serve.
Notes
- *DIETARY NOTE: If you would like to make these healthy brownies Paleo, make sure to opt for coconut sugar and source dairy-free chocolate chips.
- TO STORE: Keep the brownies in an airtight container at room temperature for up to 4 days.
- TO REHEAT: Enjoy leftovers at room temperature or, to make them extra fudgy, warm them slightly in the microwave.
- TO FREEZE: These healthy brownies may be frozen for up to 2 months. Let thaw overnight in the refrigerator.
- *DIETARY NOTE: If you would like to make these healthy brownies Paleo, make sure to opt for coconut sugar and source dairy-free chocolate chips.
Nutrition Information
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Serving
1(of 16)
Calories
261kcal
(13%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.02g
Cholesterol
13mg
(4%)
Potassium
278mg
(8%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Vitamin A
27IU
(1%)
Calcium
83mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1(of 16) | |
| Calories | 261kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 13mg | 4% |
| Potassium | 278mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 27IU | 1% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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