A Recipe for Gluten Free Ooey-Gooey Brownies

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.

Recipe courtesy: Lisa Davis, MPH

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.

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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.

A Recipe for Gluten Free Ooey-Gooey Brownies

 

Author: Lisa Davis, MPH

Recipe type: Dessert

Cuisine: American

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

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I can't take credit for this recipe. My friend, health expert, Lisa Davis, MPH created it with Erin MacDonald, RDN for their book, Clean Eating, Dirty Sex. The book features superfoods for a super you and recipes designed to boost health and vitality. This recipe is versatile: You can swap out the cashew butter for almond butter, peanut butter, or sunflower butter; add a few tablespoons of oats for a less gooey brownie; and serve alongside raspberries or strawberries. (Minor tweaks made to the original recipe.)

Ingredients

• 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

Instructions

1. 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).
2. 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.
3. 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.
4. Remove and let cool before slicing.

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