these brownies are made with cacao powder and refined sugar free chocolate chips for a decadent and chocolate-y treat.
I am usually more of a blondie girlie over a brownie girlie, but sometimes you just need that super rich chocolate-y brownie goodness. This is my first “true” brownie recipe on my website, as I have only more recently began dabbling in the dark chocolate arts. I’ve done variations on brownies that don’t involve any chocolate at all, but once you get back into chocolate it’s hard to stop!!
These brownies are extra decadent thanks to the use of not only pure cacao powder but also (refined sugar free) chocolate chips. I also use almond butter AND medjool dates which ensure these brownies are not only rich but moist. I had to test them several times as I didn’t want my brownies to be dry!
These brownies also rely on a bit of coconut flour and a handful of other ingredients that are staples in grain free and refined sugar free baking, such as coconut oil, honey, salt, vanilla and eggs.
They’re quite simple to make and fun to serve for dessert with additional toppings, whether that be ice cream or yogurt, fresh berries or even additional chocolate chips. If you really want to go all out with this recipe, you could always add a handful or two of extra chocolate chips sprinkled on top before putting them into the oven, making for an even bigger chocolate experience.
Let me know what you think of these brownies if you try making them by dropping a comment below! Follow me on Instagram for more daily recipe sharing.
A few more recipes if you’re looking for some yummy dessert ideas:
- PEACH, TAHINI BROWN BUTTER BLONDIES
- CHEESECAKE SQUARES WITH RASPBERRY JAM SWIRL
- MINI PECAN APPLE PIES
- LEMON CUPCAKES WITH RASPBERRY MERINGUE FROSTING
grain free & refined sugar free brownies: ingredients
- 1/2 cup almond butter (runny is better)
- 1/2 cup honey
- 6 medjool dates (softened – boil them in hot water for 5-10 mins to soften)
- 1/3 cup cacao powder
- 3 tbsp coconut flour
- 3 tbsp coconut oil
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 3 eggs
grain free & refined sugar free brownies: how to
- start by removing the skin off the medjool dates, if they are soft, the skin (outer layer) should easily peel off, and remove the pit as well. place them in a medium sized bowl.
- add the almond butter and mash together until well combined.
- continue by adding the honey and vanilla extract, mixing as you go.
- melt the chocolate chips in a microwavable safe bowl – increments of 30-40 seconds, mixing in between, until they are fully melted.
- mix the coconut oil in with the melted chocolate and then add to the rest of the wet ingredients.
- mix in the eggs.
- now add the dry ingredients, and mix well, doing your best to remove any clumps.
- transfer your batter to a square baking dish lined with parchment paper.
- bake in a preheated oven at 350 for 30 minutes. remove from oven and allow to cool before slicing.
- you can store these in the fridge or freezer. enjoy with topping such as fresh berries, yogurt, or ice cream.
Notes:
- Feel free to add extra chocolate chips on top before you put these into the oven – as many as you’d like. You can also add them half-way through baking.
refined sugar free brownies
Ingredients
- 1/2 cup almond butter runny is better
- 1/2 cup honey
- 6 medjool dates softened – boil them in hot water for 5-10 mins to soften
- 1/3 cup cacao powder
- 3 tbsp coconut flour
- 3 tbsp coconut oil
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 3 eggs
Instructions
- start by removing the skin off the medjool dates, if they are soft, the skin (outer layer) should easily peel off, and remove the pit as well. place them in a medium sized bowl.
- add the almond butter and mash together until well combined.
- continue by adding the honey and vanilla extract, mixing as you go.
- melt the chocolate chips in a microwavable safe bowl – increments of 30-40 seconds, mixing in between, until they are fully melted.
- mix the coconut oil in with the melted chocolate and then add to the rest of the wet ingredients.
- mix in the eggs.
- now add the dry ingredients, and mix well, doing your best to remove any clumps.
- transfer your batter to a square baking dish lined with parchment paper.
- bake in a preheated oven at 350 for 30 minutes. remove from oven and allow to cool before slicing.
- you can store these in the fridge or freezer. enjoy with topping such as fresh berries, yogurt, or ice cream.
Notes
- Feel free to add extra chocolate chips on top before you put these into the oven – as many as you’d like. You can also add them half-way through baking.