Uh oh… Brownies that are irresistible *and* healthy? Be careful. You may not be able to control yourself, but you can retain your virtuous aura: there’s no junk in these at all.
These are the best gluten free casein free sugar free brownies I’ve made yet. Dangerously divine!
Why are they so good? Apart from being mouth-wateringly delicious, the nutrition rocks! The nut flour contributes protein; both the nut flour and the coconut oil are healthy fats; buckwheat is gluten-free, high fiber and contains all the essential amino acids (did you know it was a fruit seed, not a grain?); and eggs are nutrition powerhouses. Xylitol, also known as birch sugar, has almost no impact on blood sugar, and many other surprising therapeutic benefits as well. Read more about xylitol here.
Full disclosure as to the origins of this recipe: Clare inspired Karina, and Karina inspired me – see below*. I made some adjustments to meet my “healthy treat” criteria.
This recipe is a little bit more complicated than my gfcf vegan brownies, though by no means difficult. Eggs sure make the taste and texture pop, so if you eat ’em, this is the brownie recipe for you.
5 ounces unsweetened cocoa bar (You could use dark chocolate and less xylitol)
1/2 cup organic coconut oil
2 free-range eggs
1¼ cup xylitol (use less if you use sweetened chocolate)
1/2 cup nut flour (I used hazelnut the first time and almond the second. You could also pulse raw nuts in a food processor if you don’t have flour.)
1/4 cup buckwheat flour (You could use brown rice flour but it might make the brownies dryer.)
1/2 teaspoon fine ground sea or Himalyan salt
1/4 teaspoon baking soda
2 teaspoons vanilla (or 1 teaspoon vanilla plus 2 teaspoons peppermint extract for mint brownies)
Optional: 1/2 cup chopped nuts
Preheat the oven to 350 degrees F. Line an 8×8-inch square baking pan with parchment or wax paper and lightly oil the bottom. (It makes both serving and clean up so easy!)
Melt the dark chocolate and coconut oil in a double boiler. Stir together until completely melted and smooth. Set aside.
In a mixing bowl, beat the eggs until frothy. Add the xylitol and beat until mixture is smooth and light. Add the melted chocolate mixture into the egg-xylitol mixture a little at a time and beat well for a good minute. The chocolate will look smooth and glossy.
In a bowl, combine the dry ingredients: nut meal, buckwheat, salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so.
If you are adding nuts, stir in by hand and spread the batter into the prepared baking pan, smoothing it out evenly.
Bake in the center of a preheated 350 degree F oven for 30 minutes, or until the brownies are set. Don’t overcook. Err on the side of gooey, if you must.
Cool on a wire rack; and remove the brownies from the pan by gripping the edges of the paper underneath. They keep well in the fridge or freezer but that won’t keep you from going back for more. Or maybe that’s just me!
Karina said: This is a fabulous recipe. And I have to Clare to thank for it.
Fran says: I have you both to thank.
Karina’s original recipe and post, which also includes Clare’s original recipe, using cocoa powder