I’ve made many brownies in my life. I used to make them from the box growing up, but these days, I’m a bit more aware of what I eat. The frankeningredients in those Betty Crocker or Duncan brownies are pretty freaking scary.
My favorite type of brownie is one that is super fudgey.
You know what I’m talking about.
But over the past few years, I’ve experimented with different gluten-free recipes and haven’t quite found what I was searching for. Some were to dry, some too sweet, and others good but not the BEST. SO I’ve started adapting the recipes and experimenting with new ingredients.
Well, the work paid off (and in all honesty, taste testing wasn’t too bad of a job) as I’ve finally found it.
The fudgiest most decadent brownie yet.
Even better, it has absolutely no grains , so it is gluten-free. And it’s pretty low glycemic as far as brownies go. Plus, I use raw cacao, so it’s full of antioxidants and fiber.
And can you guess the secret ingredient? If you guessed buckwheat, then you are right!
The Fudgiest Grain-free Brownies
- 1 cup buckwheat flour
- 3/4 cup cocao powder, sifted if lumpy
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons unsalted butter (grass-fed please!)or coconut oil melted and cooled slightly (I’ve only made these with butter, but coconut oil would work for those who desire a dairy free recipe)
- 1 cup coconut sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
- 3/4 cup dark chocolate chips (I use Lily’s Sugar Free because they’re amazing) + an additional 1/4 cup to sprinkle on top
- Preheat the oven to 350 °F (175 °C) and line an 8″×8″ (20cmx20cm) pan with parchment paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, stir together the melted butter or coconut oil, coconut sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.
- Add the dry mixture to the wet and stir just until no streaks of dry flour remain. Do not overmix.
- Fold in 3/4 cup chocolate chips.
- Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup chocolate chips on top.
- Bake for 14-16 minutes. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan. I’ve made these in an electric oven and a gas oven. I found the gas oven bakes them faster, so they only needed 14 minutes. In the electric they might need a few more. My advice is to take out at minute 14 and test, and put them back in for 2 more minutes if needed. These continue to cook quite a lot after taken out
- Let cool completely and then cover and store at room temperature for up to 4 days. If you refrigerate them they get a fudgier texture.
- Serve with coconut ice cream ( Nada Moo is pretty good!) if you wanna go all out 😉
Health Coach Jenna
Today I’ve asked food blogger, Chelsea Colbath, from Baked Greens to share one of her many delicious recipes with us. I’ve been following Chelsea for awhile on Instagram , and I often find myself drooling over her swoon worthy dessert recipes. She shares my affinity for peanut butter and chocolate, so we quickly became friends! Chelsea’s journey is very inspiring. She has lost 100 pounds by learning how to respect herself and the food she eats, and her mission is to inspire others to get into the kitchen and cook something healthy and delicious.
Today, Chelsea has created a gluten-free brownie recipe for us. I’ve personally tried them so I can attest to their deliciousness. I’m talking an 11 on a scale of 1-10 y’all.
Peanut Butter Swirl Avocado Brownies:
- 2/3 cup mashed avocado (from 1 large, very ripe avocado)
- 1/4 cup melted coconut oil
- 1 egg
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup cocoa powder
- 1/3 cup oat flour (certified gluten-free, if needed)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup chopped dark chocolate
- 1/4 cup all-natural peanut butter + 1/2 Tablespoon maple syrup, for topping
1. Preheat oven to 350 degrees Fahrenheit. Line an 8-inch square or 7×11 inch pan with parchment; set aside.
2. Mash your avocado and measure out 2/3 cup. Whisk avocado with coconut oil, egg, maple syrup, and vanilla until completely smooth. Add all remaining ingredients and stir to combine
3. Pour batter into prepared pan, and dollop with peanut butter mixture. Use a spoon to gently swirl it into the batter.
4.Bake for 15-20 minutes. Brownies should still be slightly soft in the center when you take them out of the oven. Mine were perfect at 18 minutes.
5. Allow brownies to cool, then cut and eat. Store leftovers at room temperature for up to 3 days, or refrigerated for 5.
Hi everyone! My name is Chelsea and I’m the blogger over at Baked Greens, where I share my passion for simple, nutritious food. I’m thrilled to be posting here today, since Jenna and I both share a love for nourishing our bodies- specifically with plenty of chocolate and peanut butter.
Jenna and I met by chance, as we all do. She found me on Instagram, and we instantly connected. I am in love with her gentle approach to nutrition, her commitment to loving her body, and all the gorgeous yoga pictures on her Insta account! We haven’t actually met in person, but I’ve already sent her a package of brownies all the way from Massachusetts, so I feel like we are already besties.
When Jenna asked me to post on her blog, I instantly knew the recipe had to involve chocolate and peanut butter. After all, it might be the cosmic force that brought us together in the first place. Peanut butter is powerful like that. My Fudgy Dark Chocolate Avocado Brownies are a reader favorite over on Baked Greens, and I’ve been promising my readers a peanut butter version. Well, here you go, my lovelies. A dark, rich, maple-sweetened brownie that is incredibly fudgy from avocado, and has a thick peanut butter swirl on top.
Jenna requested whatever sweet treat I make be gluten-free and refined-sugar free, so I made these brownies entirely with oat flour. Did you know you can make your own by grinding oats in your blender or food processor? No need to go out and buy oat flour. I also relied on maple syrup, my favorite all-natural sweetener, for a subtle sweetness and extra stickiness. If you are a fudgy brownie lover, these are for you. These are great warm from the oven, but get even better after sitting at room temperature or in the fridge for a few days. Plus, you only need 1-bowl and 30 minutes to make these brownies!
I hope you love this recipe as much as I do. In fact, I already have an extra avocado sitting on my counter getting soft just so I can make another batch this week. If you want to find more of my simple, nutritious recipes, come visit me at bakedgreens.com or find me on Instagram or Facebook!