Tag: brownies

My husband is a huge chocolate lover.   He especially loves fudgy brownies.  I am more of a nut butter girl myself.  So I combined those two things to make these yummy thick and fudgy brownies!  This is attempt number 3 at brownies and these brownies came out so good!  I used white whole wheat in my brownie recipe, but they can easily be done with a gluten free flour as well.

These can also be done with peanut butter or sunflower butter as well.  I knew these were a hit because my daughter ate hers right up and asked for another.  My husband said they reminded him of Duncan Hines brownies in a box!.  Without the chemicals of course! I used dark chocolate and cacao powder so these are filled with healthy antioxidants for your body too. A brownie you can feel good about eating. Can it get any better than that really?

Thick and Fudgy Brownies

Thick and Fudgy Brownies

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Prep Time 15 min Cook Time 15 min Serves 10 brownies     adjust servings

Ingredients

• 2 cups white whole wheat (For a gluten free option use gluten free all purpose or gluten free oat flour)
• 1/2 cup maple syrup
• 1/2 cup cacao powder or cocoa powder
• 1 flax egg
• 1 1/2 tsp baking powder
• 1 tsp ground vanilla beans or extract
• 1/2 cup coconut oil
• 1 cup almond butter
• 1/2 dark chocolate bar (I used one that was 72% cacao. If you want a sweeter taste, use milk chocolate.)
• 1/2 cup almond milk
• 1/4 cup applesauce unsweetened

Instructions

1. Preheat oven to 350.
2. In a large bowl , add all the dry ingredients.
3. In a saucepan , on medium heat, combine the coconut oil, applesauce, maple syrup, almond butter and chocolate.
4. Stir until everything is well combined. Set aside.
5. Line an 8X8 pan with a sheet of parchment paper leaving enough room for some paper to come out the sides. This will make the brownies easy to remove.
6. Add the heated mixture to the dry ingredients and stir only until combined.
7. Lastly add the egg and milk and stir until everything is mixed well. Be careful not to over-mix or the brownies can come out tough.
8. Bake in the oven for about 15 minutes. I kept mine slightly gooey and they worked out great that way. The first time I overcooked them and they were so dry.
9. Once the brownies are cooled, pull them out by grabbing the parchment paper.
10. Cut with a pizza cutter into squares.

by Melissa King

Recipe Notes

Store them in a container in the pantry or the fridge. Keep in mind, if you store them in the fridge, they will harden slightly because the coconut oil will solidify. I got about 10 brownies out of my batch. Enjoy!