Fudgy, decadent, delicious…the description goes on. These grain free, refined sugar free and dairy free brownies are the real deal. I’m 100% ok with my husband eating these for breakfast most mornings, however they are a treat all hours of the day! Enjoy!
Yields about 24 brownies
Decadent Fudgy Brownies
2 cups almond, cashew or sunbutter
1 cup maple syrup
1/4 cup date paste or 4 dates (pitted)
1 tablespoon vanilla extract
1/2 cup cacao powder
1/2 teaspoon Himalayan pink salt
1 teaspoon baking soda
1 cup chocolate chips (recipe below)
Preheat oven to 350.
In large bowl, beat the maple syrup and dates or date paste until creamy. Blend nut butter, then slowly add eggs and vanilla extract.
Add cacao, baking soda and salt. Mix until well incorporated. Add chocolate chips, reserving some for the top.
Pour batter into 8×8 pan lined with parchment paper.
Bake at 320 for 30-35 minutes.
Homemade Chocolate Chips
4 ounces unsweetened baking chocolate (100% cacao, organic is preferable)
1-2 tablespoons maple syrup or raw honey
Break baking chocolate into one inch pieces and place in thick saucepan or double boiler. Over a very low heat, melt baking chocolate. Once melted, take off heat and add maple syrup or raw honey and stir. Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches. Place parchment in freezer. Once hardened (will take a few minutes), break into small pieces and use as chocolate chips.
If you’d like a fun video tutorial of my girl Claire Thomas and I making these fudgy brownies, check our her YouTube channel here!