These fudgy brownies are absolutely decadent and made with healthy ingredients! I have tried a bunch of different recipes for gluten-free brownies before hoping that I would find one I enjoyed but no luck. That is why I decided to come up with my own. After lots of trial and error, I was finally able to create something marvellous! These fudgy brownies are delicious and full of wholesome ingredients that leave you feeling great!
Brownie base
These brownies have a base of coconut flour which is one of the more absorbent flour alternatives out there. This is why you usually need to add eggs and liquid to ensure for a proper bake. Too much liquid and it’ll be too wet. Too many eggs and you’re left with a cake-y texture.
I decided to use soy milk for my brownies but you can use whatever type of milk you prefer.
Usually brownies call for a healthy dose of butter but I decided to use nut butter instead. Not only did it work well, but it added nuttiness to the brownies as well as some protein!
You don’t need to put any add-ins in your batter but I’ve been loving dates and walnuts lately so I decided to pop some in!
Fudgy brownie recipe
- 1/3 cup nut butter
- 1/3 cup coconut sugar
- 1/4 cup maple syrup
- 3/4 cup milk
- 2 eggs
- 1/2 cup coconut flour
- 1/3 cup cacao powder
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped dates
- 1/3 cup chopped walnuts
- Preheat oven to 350F
- Using an electric beater, mix the nut butter, coconut sugar, maple syrup and milk together until combined. Whisk in the 2 eggs.
- Stir in the coconut flour, cacao powder, vanilla extract, baking powder and salt until combined.
- Fold in the chopped dates and walnuts.
- Pour the batter into a 9×9 baking pan. The batter should be runny.
- Bake at 350F for 25 -30 minutes or until a toothpick comes out clean when inserted in the middle.
Love brownies? Try out my Brownie cookie bites or Matcha brownies!
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