Thick and Fudgy 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.

brownies FG 10

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

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

Ingredients

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.

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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!

Gluten Free Snickerdoodles

Gluten Free Snickerdoodles.  I have had a lot of requests for a cleaner version of the snickerdoodle.  So when Wholesome Sweeteners sent me a sample of all their products, I knew that now was the time to make a healthy gluten free snickerdoodle.

These gluten free snickerdoodles came out really good!
gluten free snickerdoodles

These came out really good!  Between my husband and older daughter, they didn’t last long!  I got about 12 cookies in my batch.  They should last a week or so, but if you plan on keeping them longer, you can refrigerate or even freeze them.

Gluten Free Snickerdoodles

Gluten Free Snickerdoodles

Prep Time 10 min Cook Time 15 min Serves 12 cookies     adjust servings

The classic cookie made gluten free!

Ingredients

    For the cookies

    For the sugar coating

    Instructions

    1. Preheat oven to 350.
    2. In a large bowl , combine all the dry ingredients.
    3. In another bowl , combine all the wet ingredients.
    4. Add dry to wet and mix until combined.
    5. Roll dough into balls and coat them in the sugar/cinnamon mix.
    6. Place onto a lined baking sheet .
    7. Once all the balls are rolled and coated, use your palm to flatten them out.
    8. Bake in the oven for 13-17 minutes, depending on your oven. Enjoy!

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    Recipe Notes

    To get the oat flour, I just used my Vitamix to grind up rolled oats into a flour. If you do that, make sure the rolled oats you buy are gluten free. Some are produced in factories that also produce wheat.