Being gluten-free isn’t easy, especially when dairy-restricted and certain-foods-cause-my-body-extreme-pain are also part of the deal. Something that I’ve had to adjust to is bringing my own food on trips, to parties, friends houses, work meetings…you name it! Lately, I’ve been trying to bring food that I create (a great excuse for recipe testing) so I can share it with others and give them the experience of eating the way I do. Whether it be a platter with specific cheeses, crackers, dips, and meats or something like brownies, I want everyone to understand that just because I do have a restricted diet does not mean what I eat is any less delicious. That’s where this recipe came in.
I was going to a party at my best friend’s house and I knew I needed to bring something to munch on. I was already going to be bringing my own gluten-free pizza, but I wanted to bring something to share as well. I was in the mood for brownies, and I figured it was the perfect time to create something new, healthy, and adapted to what I can eat. I made this based off of my love for dark chocolate and desire to eat all the peanut butter in the world. Now, I am sure this would taste amazing if you made it with almond butter or even sun butter instead, but I absolutely love peanut butter with dark chocolate.
I am not yet a ghee user, hence why I used coconut oil instead. Ghee would work deliciously, but I love the toasted, nutty flavor you get from using coconut oil, and so did my friends and family! They were also surprised that almond flour tasted great and is so much lower in carbs (after all, it’s just almonds!) Speaking of my consumers, they were all shocked that there were no non-natural ingredients in these brownies. No one would have guessed that these brownies weren’t just really great normal brownies. I had so many people asking me to make them a batch, or share my recipe…so here it is!
The Fudging Best Brownies Recipe
- 2 tablespoons solid coconut oil
- ½ cup organic, pure maple syrup
- 2 whole eggs
- 2 tablespoons organic, natural peanut butter
- ½ cup of almond milk
- 2 tablespoons vanilla extract
- ½ cup unsweetened cocoa powder
- 2 cups almond flour
- 1 tablespoon cinnamon
- ¼ tablespoon sea salt
- 2 tablespoon baking powder
- ¼ cup organic mini dark chocolate chips
- Crushed peanuts and mini dark chocolate chips to garnish
- Preheat your oven to 350 °F.
- Using a mixer, combine coconut oil and maple syrup in a large mixing bowl. Blend in eggs, almond milk, vanilla, and peanut butter.
- In a separate bowl, whisk together almond flour, cocoa powder, cinnamon, sea salt, and baking powder. Make sure there are no lumps, and check around the bottom edges of the bowl for any flour build up.
- Slowly incorporate your dry ingredients to your coconut oil/peanut butter mixture. Add your dark chocolate chips.
- Line an 8” X 8” baking pan with parchment paper and if desired, spray a coat of coconut oil cooking spray for less sticking. Pour batter into the baking pan and spread evenly. Garnish with crushed peanuts and more dark chocolate chips (optional).
- Bake for about 30-35 minutes. Mine personally took 35 minutes, but it does depend on your oven!
- Remove from oven and allow to set and cool before slicing into squares.
- Enjoy with family, friends, or coffee!