Brownies

Brownies | Get Inspired Everyday!

Fudgy Grain Free Brownies | Get Inspired Everyday!

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.

Brownies | Get Inspired Everyday! Brownies | Get Inspired Everyday!

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.

Brownies | Get Inspired Everyday!

As an extra bonus, the ingredient list is short and the batter comes together in minutes.

Brownies | Get Inspired Everyday!

Here is a little close up of those crisp-chewy edges just out of the oven.

Brownies | Get Inspired Everyday!

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.

Brownies | Get Inspired Everyday!

Brownies | Get Inspired Everyday!

Brownies | Get Inspired Everyday!

Brownies | Get Inspired Everyday!

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.

Brownies | Get Inspired Everyday!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Brownies | Get Inspired Everyday!

Brownies


  • Author: Adapted from Elana's Pantry
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 16 1x
Scale

Ingredients

  • 116 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

Instructions

  1. Preheat the oven to 325F.
  2. Lightly grease a 9″ x 13″ pan or two 9″ pie pans.
  3. Using either a stand mixer or mixing bowl and spoon, stir together all ingredients until combined.
  4. Pour into pan(s) and bake for 20-25 minutes or until desired doneness is reached.

Notes

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.

 

54 Comments on “Brownies”

  1. Kari

    Yowsers, Kari!! This is YUMMY!! Unbelievable! I am a convert! Of course, if I the whole batch in one sitting, that would not be healthy but for sweet treat this more than gets the job done. It is sweet but then you’re not getting any refined carb with the syrup so you’re not getting totally hopped up..

    1. Kari

      I’m so glad you enjoyed them! I was aiming to make something similar to the brownies I grew up with, and these taste almost the same except I actually like them better. I’ve found that the few times I’ve tasted desserts made with processed ingredients after having made the switch that they taste really bland compared to whole foods desserts. 🙂

    1. Kari

      I think salted cashew butter will work, I personally like a salty note in my desserts, so unless it’s super salty you should be fine.

  2. Kari

    Hi Kari, If I use two pie pans what size did you have in mind? 8″ or 9″. Or could I use a 11″ x 7″ pan?

    Can’t wait to try this recipe!

    1. Kari

      I used 9″ pie pans or a 9″x13″ glass baking dish, and I updated the recipe to say 9″. I hope you enjoy the recipe, and be sure to let me know how it goes! 🙂

    1. Kari

      I’m so glad to hear that he like them! They’ve been a real favorite with my husband and I because they’re so similar to the traditional brownies we both grew up with!

  3. Kari

    Today I made these Brownies. I made it with a mixture of Cashew, Almond an Coconutbutter, becaus I had bought to less, and we have in Germany very small Glasses (250 grams). Next time i will let them a bit longer in the oven, because they are now so moist, that I can’t get them out of the pan. But they are so tasty, and I hope, that my brother like them . My brother can not eat wheat, but loves brownies. I love your Blog.

    1. Kari

      These brownies are super moist and don’t quite hold together like traditional brownies, but baking them a little longer might help, I just enjoy mine super fudgy! 🙂

  4. Kari

    I made these this weekend and they were a huge hit! Next time I will cook them a little longer but my coworkers loved them all gooey, none of them know they are Paleo!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.