I came to the conclusion that something I’m missing in my collection of recipes – a brownie recipe. Everyone needs a brownie recipe. 🙂
One of my friends told me she had a brownie recipe that she would like to share with me which contained some “secret” ingredients. She said her older children don’t even want to eat her brownies because of what she puts in them, while her younger children think that’s what brownies are supposed to be like. Well, they are delicious, it’s just that they contain vegetables, which normally one would not imagine to find in brownies. My friend’s version needed conversion to be grain and sugar-free and so I set out to begin the trials.
These brownies are moist with a cake-like texture.
Remember that Dr. Natasha has approved cocoa powder [affiliate link] for those whose digestive problems have ceased. I recently researched Baker’s Unsweetened chocolate to learn that it is 100% ground cacao beans. From the site: “Chocolate is made from cocoa beans. The beans are roasted, and then ground, resulting in cocoa solids, which when combined with cocoa butter creates chocolate.” So although Dr. Natasha says “cocoa powder”, I think Baker’s Unsweetened chocolate is probably safe as well. Thanks to Kristen for asking about substitutions for the Baker’s unsweetened baking chocolate squares I learned that you can substitute 3 Tablespoons of cocoa (or cacao powder) and 1 Tablespoon fat (butter, palm shortening or coconut oil [affiliate link]) for each ounce.
Remember though if you have adrenal fatigue, chocolate is a source of caffeine and can be hard on the adrenals. If you make these and cut them into 9, then cut each square into four, you can eek out 36 bite-sized servings.
Grain-Free Double Double Chocolate Brownies
- 1 cup cooked carrots (about 3 carrots)
- 3 large whole eggs [affiliate link]
- 3 ounces Baker’s unsweetened baking chocolate squares (100% cacao)
- 1/4 cup coconut oil
- 6 Tablespoons honey [affiliate link]
- 1/4 cup cocoa powder
- 2 teaspoons Vanilla [affiliate link] extract
- 2 Tablespoons Tropical Traditions coconut flour [affiliate link], packed
- 1/2 teaspoon salt
- 1/2 cup walnuts [affiliate link], chopped (preferably soaked and dehydrated “Crispy Walnuts”)
Preheat oven to 350°F.
Grease an 8″ x 8″ glass baking dish with coconut oil.
Place three carrots in a steamer and cook until tender, about 25 minutes. Allow to cool to room temperature.
Melt chocolate squares in a double boiler. If you don’t have a double boiler, just place a glass Pyrex or oven-safe bowl over a small pan of water. It will take about 15 minutes to heat the water and melt the chocolate. If your coconut oil is solidified, add to the bowl and melt.
Place 2 eggs and cooled carrots in your blender, or Magic Bullet MBR-1701 17-Piece Express Mixing Set and process until pureed. Move to a medium sized mixing bowl.
Add remaining egg, honey, cocoa powder, vanilla extract and salt into the mixing bowl. When the chocolate squares and coconut oil are melted, add into the mixing bowl. Mix together.
The mixture should be creamy, like pudding. Add 1 Tablespoon of coconut flour [affiliate link] at a time, waiting one minute in between adding more to allow the coconut flour to absorb the liquids. You are looking for a brownie-like batter. Spread the batter into the 8×8 glass cooking dish. Bake for 20 minutes or until internal temperature reaches 160°F and brownies are firm to the touch.
Makes 9 large brownies, or 36 bite sized.
This recipe shared at Fat Tuesday.
- 1 cup cooked carrots (about 3 carrots)
- 3 large whole eggs
- 3 ounces Baker’s unsweetened baking chocolate squares (100% cacao)
- ¼ cup coconut oil
- 6 Tablespoons honey
- ¼ cup cocoa powder
- 2 teaspoons Vanilla extract
- 2-3 Tablespoons Tropical Traditions coconut flour, packed
- ½ teaspoon salt
- ½ cup walnuts, chopped
- Preheat oven to 350°F.
- Grease an 8″ x 8″ glass baking dish with coconut oil.
- Place three carrots in a steamer and cook until tender, about 25 minutes. Allow to cool to room temperature.
- Melt chocolate squares in a double boiler. If you don’t have a double boiler, just place a glass Pyrex or oven-safe bowl over a small pan of water. It will take about 15 minutes to heat the water and melt the chocolate. If your coconut oil is solidified, add to the bowl and melt.
- Place 2 eggs and cooled carrots in your blender, or Magic Bullet MBR-1701 17-Piece Express Mixing Set and process until pureed. Move to a medium sized mixing bowl.
- Add remaining egg, honey, cocoa powder, vanilla extract and salt into the mixing bowl. When the chocolate squares and coconut oil are melted, add into the mixing bowl. Mix together.
- The mixture should be creamy, like pudding. Add 1 Tablespoon of coconut flour at a time, waiting one minute in between adding more to allow the coconut flour to absorb the liquids. You are looking for a brownie-like batter. Spread the batter into the 8×8 glass cooking dish. Bake for 20 minutes or until internal temperature reaches 160°F and brownies are firm to the touch.
- Makes 9 large brownies, or 36 bite sized.
If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.
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