Whether you’re treating the loves in your life to a chocolate dessert on Valentine’s Day or simply craving a better-for-you sweet treat, look no further than this recipe for gluten-free Ooey-Gooey Brownies. They’re made simply with cashew butter, honey, unsweetened cocoa powder, and dark chocolate.
Dark chocolate contains flavanols, polyphenols, and other health-promoting antioxidants, which research shows may reduce heart disease risk. These brownies deliver. The recipe calls for 2 tablespoons of chopped dark chocolate (I sprinkled an extra 2 tablespoons on top) and 2 tablespoons of unsweetened cocoa powder. And they’re sweetened with 1/3 cup of honey — about 1 generous teaspoon per serving.
I could eat the entire pan of brownies. That’s how great they are! So to control my chocolate cravings, I froze most of the brownie squares, which means I can pull one out every time my sweet tooth kicks in. The key, of course, is to eat just one.
To hear more about these chocolate brownies and more Valentine’s Day inspired recipes, tune in to my podcast interview with Lisa Davis, MPH.
On Valentine’s Day, serve these chocolate, nut butter brownies with fresh raspberries and a dollop of whipped cream on top. I happened to have some coconut whipped cream in the fridge, so that’s what I used here. So yummy.
I made one small tweak to the recipe by adding 2 tablespoons of gluten free old-fashioned oats. I wanted a slightly less gooey brownie, but the next time I make this recipe (and there will be a next time!), I’m planning to make them without the oats. I think the recipe will be great either way.
- Coconut oil cooking spray
- 1 cup raw smooth cashew butter (may substitute almond or peanut butter)
- ⅓ cup honey
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons gluten free, old-fashioned oats, optional
- 1 large egg
- 2 tablespoons unsweetened cashew milk (may substitute almond or cow's milk)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon dried cinnamon
- A pinch of sea salt or kosher salt
- 1 teaspoon baking powder
- 2 tablespoons chopped dark chocolate (72% cocoa or more)
- Optional: 2 additional tablespoons chopped dark chocolate sprinkled on top
- Heat oven to 350˚F. Coat an 8-inch square glass baking dish with coconut oil cooking spray (or another type of spray depending on what you have on hand).
- Place all of the ingredients, except for the chocolate, in a food processor or use a mixer to blend until smooth. If using a food processor, add the 2 tablespoons chopped chocolate and pulse a few times until combined.
- Pour the batter into the prepared baking dish. Smooth the top and sprinkle the optional 2 additional tablespoons of chocolate on top. Bake in the oven until the brownies are set, 15 to 18 minutes.
- Remove and let cool before slicing.
Let me know if you end up making these brownies. Happy Valentine’s Day!