Updated: Aug 30, 2019
Brownies are usually a chore to make but this recipe is super simple - just melt some chocolate, throw everything in the food processor and go. Not only are they grain-free, but they are nut-free, dairy-free, free of cane sugar and Passover friendly! And of course grain-free means they’re gluten-free too. See the bottom of the page for an egg-free, vegan option. Cut them into small squares and store in the freezer (they will not freeze solid) for a yummy little treat.
I prefer my desserts just to the edge of sweet. These brownies are more bittersweet, so if you prefer a semi-sweet taste add another tablespoon or 2 of sweetener.
3 ounces unsweetened chocolate 1 15 ounce can garbanzo beans, drained and rinsed ½ cup sunflower butter 6 tbsps. unsweetened cocoa powder 2/3 c coconut palm sugar ½ c agave or maple syrup 1 egg 1 tbsp vanilla extract ½ tsp salt
Heat the oven to 350º and generously grease an 8″x 8″ baking dish (I prefer glass).
Break up the chocolate into small pieces, place in a small glass bowl and microwave for four 15 second increments stirring each time. After the 4th time, pull the bowl from the microwave and stir until all the chocolate is melted.
Place all the ingredients into the food processor and run for 30 seconds. Scrape down the sides of the bowl and run for another full minute or until completely smooth.
It will be a very thick batter. Spread in the pan and bake for 23 minutes. Cool completely before cutting.
These get better the next day. Keep refrigerated or even store in the freezer. They will not freeze completely so they can be eaten right out of the freezer.
decrease the coconut sugar to 6 tbsps, increase the agave to 2/3 cup, add ¼ tsp baking powder and ¼ tsp baking soda
Add the zest of one orange & 2 tsps orange extract