When I want a brownie, what I’m craving is a dense, fudgy, ultra chocolatey experience. A little bit of chewiness and a crackling top are all a necessary part of the package. No fluffy or cakey brownies to be found here. I found the perfect ‘better than the box’ recipe a few years ago and would make it from time to time for the occasional guilty indulgence. These days, I’m still wanting all that yumminess but without the processed ingredients. Now, you wouldn’t think that would be possible, but I have the pictures to prove it.
The original recipe comes from Elana’s Pantry. She uses nut butter as the base for her brownie recipe which is a great idea. Almond or coconut flour had produced some not-so-great textures for me, so I was intrigued by her recipe. I loved the way the recipe turned out and have been tinkering with it for my preferences ever since.
As an extra bonus, the ingredient list is short and the batter comes together in minutes.
Here is a little close up of those crisp-chewy edges just out of the oven.
We like our brownies really fudgy in the middle, so I bake mine for 20-22 minutes but this can vary greatly depending on your oven. Your best bet for brownies is to watch them closely and start checking them early until you know your oven. Even the best brownie recipe can be wrecked by a few minutes of over-baking. In general, between 20-25 minutes is the window of time you’re looking at.
So, go ahead and indulge. These are so delicious, yet they don’t contain any dairy, grain, or refined sugar. Not too long ago, that would have thrown up a red flag for me. It seems whenever you take away too many things, that it doesn’t really taste good anymore. But, I’m here to tell you that these aren’t lacking anything in the flavor department and are absolutely delectable.
- 1 – 16 ounce jar of nut butter (I like cashew)
- 1 1/4 cups maple syrup (Grade A)
- 2 eggs
- 4 Tablespoons coconut oil for dairy-free (or butter)
- 1/2 Teaspoon baking soda
- 3/4 cup cocoa powder
- 2 Teaspoons vanilla
- Preheat the oven to 325F.
- Lightly grease a 9″ x 13″ pan or two 9″ pie pans.
- Using either a stand mixer or mixing bowl and spoon, stir together all ingredients until combined.
- Pour into pan(s) and bake for 20-25 minutes or until desired doneness is reached.
I like to use butter just to keep the flavor closer to the brownies that I grew up with but coconut oil is really good as well.