What You Will Love About These Gluten-Free Brownies

I know it's hard to imagine a layered chocolate peanut butter brownie only having FIVE total ingredients, but it's true. I can't tell you how happy I was to get this recipe nailed down for you.

Peanut butter cups are one of my favorite treats. So are brownies. It was only a matter of time before something like this showed up around here.

Trader Joe's sells some peanut butter brookies (peanut butter cookie + brownie layered bar situation) that I LOVE. 

I wanted to make a version that was at least gluten free and naturally sweetened. (What I usually aim for when creating recipes for you.) 

In order for these to work without making every bowl in your kitchen dirty, it requires some tricky egg dividing, but I think we'll be OK. More on that later.

Ingredients for Peanut Butter Chocolate Brownies

Here are the ingredients you'll need for this chocolate peanut butter brownie recipe:

• dark chooclate 
• eggs
• coconut sugar
• peanut butter
• butter

How to Make this Flourless Brownies

1. Chocolate Brownie Layer

So, this brownie batter layer is actually a scaled down flourless chocolate cake recipe. If you've never had flourless chocolate cake -- it's rich and fudgy and completely. 

Another nice thing about flourless chocolate cake is that it's naturally gluten-free and you can control the sugar content based on the chocolate you choose. 

First you'll melt the butter and chocolate until it's smooth. While it cools, get your eggs divided up.

2. Dividing the Eggs

This recipe calls for 5 eggs. Each layer has 2 full egg plus part of another. 

For the brownie layer: 2 yolks go with the melted chocolate, 3 whites go in their own bowl

For the peanut butter cookie layer: 2 whole eggs plus 1 yolk go in one bowl.

I know this part seems like complicated and might require a little mental gymnastics, but it's worth it. That extra divided egg is important. I tried the recipe without it and the texture of both layers wasn't nearly as good.

3. Blend the Brownie Batter

After the egg yolks are mixed with the melted chooclate & butter you'll beat the egg whites and fold them in.

You'll want to beat your egg whites to soft peak, meaning... if you lift the beaters, then whites will be stiff, but flop over a little at the tips. 

Hard peak means the whites will stand straight up. Taking them just to soft peak gives them a little more flexibilty when you fold them into the melted chocolate. You don't want them overbeaten or the brownie texture will be off.

Set this aside while you work on the peanut butter cookie layer.

Make the Peanut Butter Cookies Layer

This recipe is based on the ones that are all over the internet using just peanut butter, and egg, and some sugar. I used creamy peanut butter, but you can use chunky or a natural peanut butter if it's well mixed.

Just beat everything together! I'll be really thick.

Press it into an 8-in square baking pan lined with parchment or prepped with nonstick spray.

Now pour the brownie batter on top. 

Why didn't I have you make the peanut butter layer first?

Then you'd have to wash your beaters before you whip your egg whites. You're welcome!

Pro Tips for the Best Gluten Free Brownies

• When you’re melting the chocolate, do it gently and gradually do you don’t scorch it.
• When you’re dividing the eggs, make sure there isn’t any yolk in the whites.
• Whip the whites to soft peaks (tip will droop when you hold the beaters upright, but the mixture will be pretty stiff)
• If you’re using chunky or natural peanut butter, make sure it’s mixed up really well.

Storage for Peanut Butter Brownies

Once they've cooled, store these peanut butter chocolate brownies in an airtight container at room temperature. Eat them within 4-5 days for best flavor and texture.

Flourless Brownies Recipe FAQs

More Easy Dessert Recipe with Peanut Butter on Perry's Plate

If you like these Flourless Chocolate Peanut Butter Brownies, try one of these other peanut butter desserts!

Chewy Gluten Free Peanut Butter Oatmeal Cookies

Flourless Peanut Butter & Jelly Bars

Gooey Peanut Butter Chocolate Lava Cakes

Peanut Butter Protein Bites

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Flourless Brownies Recipe (Chocolate Peanut Butter Brownies)

Yield: 16 2" brownies

These delicious chocolate peanut butter brownies are FLOURLESS, naturally sweetened, and only have FIVE ingredients. In the whole recipe! They're like a peanut butter cookie and a brownie had a brookie baby.

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Ingredients

• 8 ounces dark chocolate (chips or chopped bulk chocolate)
• 4 Tablespoons butter or coconut oil
• 5 eggs
• 1 cup smooth peanut butter
• 1 cup coconut sugar

Instructions

1. Preheat your oven to 350F and prepare an 8-inch square baking pan with either parchment paper or nonstick spray.
2. Place the chocolate and butter in a medium sized bowl. Microwave in 20-second intervals, stirring after each one, until the chocolate is completely melted and smooth. Let it cool for 10 min.
3. When the chocolate has cooled sufficiently, prepare to divide up the eggs. You'll need two more bowls around the same size.
4. Separate two of the eggs, placing the yolks in the bowl with the melted chocolate and the whites in a bowl by themselves.
5. Separate another egg, placing the yolk in a bowl by itself, and the white in the bowl with the other whites.
6. Then put the remaining egg in the bowl with the lone egg yolk.
7. Stir together the melted chocolate and egg yolks. Then use an electric mixer to whip the egg whites. Whip them to soft peak, then carefully fold them into the melted chocolate mixture in 2-3 batches. Set aside.
8. Add the peanut butter and sugar into the bowl with the egg yolks. Use the electric mixture to beat that mixture well. You'll end up with a thick, crumbly dough.
9. Press the peanut butter cookie dough evenly into the prepared pan. Pour the reserved chocolate brownie batter over the top evenly.
10. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean and the top has that flaky brownie-like texture.
11. Let them cool for 15-20 minutes before cutting and serving. Serve in an airtight container at room temperature for up to a week.

Notes

1. You can use almond butter in place of peanut butter if it's smooth and not too thick.
2. Use any kind of chocolate you like. Chocolate chips work well, but if you'd like to use a bar or some bulk chocolate, chop it well before you melt it with the butter.

Nutrition Information

Yield 16 Serving Size 1 2-inch brownie
Amount Per Serving Calories 274Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 67mgSodium 125mgCarbohydrates 25gFiber 2gSugar 20gProtein 6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Peanut Butter Chocolate Brownies (Gluten-Free Brownies!) appeared first on Perry's Plate.

When I was a kid my best friend's mom made these oatmeal fudge cookie bars that I was obsessed with. They had soft, chewy crust with a ripple of thick, smooth fudge throughout.

I couldn't stop eating them. I wanted to make a paleo version, so I took the recipe for "A Big Chocolate Chip Cookie" from my cookbook and reworked it into these Paleo Chocolate Chip Fudge Bars.

I also couldn't stop eating these.

A note about palm shortening -- that fluffy white stuff that looks suspiciously like vegetable shortening.

Palm shortening acts like regular shortening in baked goods, giving them some substance and chewiness. Just make sure you use a palm shortening that's made from 100% palm oil and not a blend of different oils.

You don't have to use a food processor for this -- an electric hand mixer would be fine.

I just like using my processor because it's sitting right in front of me on my counter all the time. And my hand mixer is in a plastic case in the pantry behind a bag of coconut sugar. Plus I'd have to get a bowl out of the cabinet. Oy.

Obviously the processor is the clear choice.

I suppose the downside to using a food processor is that you have no beaters to lick.

This chocolate. *swoon* I found some 70% cacao Ecuadorian fair trade dark chocolate in the Sprouts bulk bin last week.

It's my new favorite super dark chocolate.

After trying a lot of paleo chocolate chip cookie recipes, I decided that bars are best. And since paleo baked goods tend to be either super goopy or crumbly, extra chocolate serves as a binder. Convenient, no?

I like my chocolate chip cookies loaded with chocolate -- like a wad of melted chocolate with cookie dough bits scattered throughout that's impossible to eat without your fingers (and face) getting all chocolatey.

To make that rippled effect, save a quarter of the dough and press the rest into the pan. Sprinkle MORE chocolate on top with the reserved dough....

et voila. Ripples.

They come out of the pan beautifully, too! Chocolate acts as a really great binder.

Bring these paleo chocolate chip cookie bars to a party during the holidays and your paleo and gluten/dairy-free friends will love you!

If you're have a hankering for a chocolate cupcake instead, Erin's paleo cupcake recipes are the bomb. Try her chocolately Paleo Cupcakes over at Texanerin Baking!

More Paleo Dessert Bar Recipes on Perry's Plate

These Paleo Samoa Cookie Bars are DELISH and bonus -- there are NO nuts in this recipe! These Girls Scout cookie knock offs are such a great grain-free dessert.

Save some leftover cranberry sauce from Thanksgiving and make some Paleo Cranberry Orange Bars!

Flourless Peanut Butter & Jelly Bars only have 5 ingredients! Use any kind of nut butter you like if peanut butter isn't your thing.

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Paleo Chocolate Chip Cookie Fudge Bars

Yield: Makes about 15 squares

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

You'd never know these gooey chocolate chip cookie bars were grain-free and dairy-free! You can easily make them low-carb or keto, too, by swapping out the sweetener for a low-carb alternative.

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Ingredients

Toggle ingredient group

• ½ cup palm shortening
• ½ cup almond butter
• ¼ cup honey or coconut sugar
• 1 egg
• 1 teaspoon vanilla extract
• 10-12 drops vanilla stevia
• ⅓ cup tapioca flour
• 1 cup blanched almond flour
• ½ teaspoon sea salt
• ¼ teaspoon baking soda
• 1 ¼ cup chopped dark chocolate

Instructions

1. Preheat your oven to 350 degrees F. Prepare a 9x13" baking dish with nonstick spray.
2. In the bowl of a food processor (or a large mixing bowl with a hand mixer), blend the palm shortening, almond butter, honey, egg, vanilla, and stevia until smooth.
3. Add the tapioca flour, almond flour, salt, and baking soda. Blend until smooth again. Add ½ cup of the chocolate chunks and pulse (or mix) until combined.
4. Spread ¾ of the dough evenly in the prepared baking dish. Sprinkle the rest of the dark chocolate evenly over the dough. Break up the remaining dough into small bits and sprinkle them evenly over the chocolate.
5. Bake for 20-25 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean.
6. Let the cookie bars cool completely before slicing -- they'll come out more easily.

The post Paleo Chocolate Chip Fudge Bars appeared first on Perry's Plate.

I REALLY hope you saved some leftover cranberry sauce for these orange cranberry bars. I used my Wassailed Cranberry Sauce, but you can use any prepared cranberry sauce -- bonus points if it has some orange flavors in it.

These would be a good snack to take with you while you're shopping all weekend. Are you a Black Friday fanatic? I wasn't until recently -- if you stay away from big discount stores, department stores, and electronic stores it isn't so bad.

I mostly hit up the fabric store. It might seem like a nightmare waiting in line at the cut counter, but it's not bad -- at least at ours. They've got the young ones working on Black Friday so it's actually faster than it is on a regular day with the 120-year-old women doing the cutting.

Either way, having something to munch on would be nice.

I prepped the dough in my food processor! You can use a bowl and a hand mixer if you like, too. Either way it's a one-bowl deal. One of the benefits of alternative baking is that overmixing isn't as much of an issue because you aren't using wheat flour. I use my processor a lot for stuff like this.

This dough is actually a tweaked version of the Big Chocolate Chip Cookie dough from my paleo slow cooker cookbook with some orange zest.

When you spread the dough in the pan it'll seem like there isn't much there, but it'll puff up when it bakes.

Mmm. I never knew how much I could like cranberry sauce. My Wassailed Cranberry Sauce has a mix of spices mimicking . . . wassail. (My recipe naming abilities are pretty fantastic, right?) It goes so well with the orange in the crust!

Then you mix the reserved dough with the cranberry sauce to make it all swirly like.

Talk about smelling good. These cranberry bars are WAY better than a scented candle.

Honestly, I loved them better chilled. They're also easier to cut and handle with they're cold. Also somewhat crumbly, but even at room temperature you can get them out of the pan pretty easily.

Since they're paleo friendly you could take them to someone who eats gluten-free or is mostly paleo for a holiday treat!

More Paleo Dessert Bar Recipes on Perry's Plate

These Paleo Samoa Cookie Bars are DELISH and bonus -- there are NO nuts in this recipe! These Girls Scout cookie knock offs are such a great grain-free dessert.

If you're wanting something rich and fudgy, make some Paleo Chocolate Chip Fudge Bars. They remind me of the swirled oatmeal fudge bars I ate as a kid.

Flourless Peanut Butter & Jelly Bars only have 5 ingredients! Use any kind of nut butter you like if peanut butter isn't your thing.

Also, check out this round up of Gluten Free Christmas Cookies over at What the Fork for more gluten-free (and probably easily adaptable) Christmas cookie recipes.

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Paleo Orange Cranberry Bars

Yield: 15 bars

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

I REALLY hope you saved some leftover cranberry sauce for these orange cranberry bars. They're especially good with my Wassailed Cranberry Sauce!

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Ingredients

Toggle ingredient group

• ½ cup palm oil shortening (see note)
• ½ cup almond butter
• 6 Tablespoons coconut sugar or honey
• 2 Tablespoons coconut oil
• 1 egg
• 1 teaspoon vanilla extract
• 10-15 drops vanilla stevia
• Zest from 1 large orange
• 1 cup blanched almond flour
• ⅓ cup tapioca flour
• ½ teaspoon sea salt
• ¼ teaspoon baking soda
• 1 cup leftover Wassailed Cranberry Sauce (or prepared cranberry sauce)

Instructions

1. Preheat the oven to 350 degrees F. Prepare a 9x13" baking dish with nonstick cooking spray.
2. In a food processor prep bowl (or large mixing bowl with a hand mixer) combine the palm oil shortening, almond butter, coconut sugar, and coconut oil. Process until smooth. Add the egg, vanilla extract, stevia, and orange zest. Pulse until smooth.
3. Add the almond flour, tapioca flour, salt, and baking soda. Blend until smooth.
4. Transfer ¾ of the dough to the prepared baking dish and spread evenly. Add the cranberry sauce on top and spread that evenly, too. Add the remaining dough by spoonfuls on the cranberry sauce, and use a knife to swirl the dough around with the cranberry sauce a bit. Make sure that there isn't too much dough piled up around the center -- push it toward the edges of the pan if necessary.
5. Bake for 20-25 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean.
6. Let the bars cool completely before slicing. (Chill them if you have time and they'll stay together more easily. I preferred them chilled!)

Notes

Nat's Note: Be sure to find palm shortening that is made from 100% palm oil and not a combination of palm and coconut oils. The consistency of the bars won't be the same if it's not 100% palm oil.

The post Paleo Orange Cranberry Bars appeared first on Perry's Plate.

I finally tried out these brownies. I couldn't wait any longer because I really wanted one. BAD. And I knew they'd probably be blog-worthy, and I haven't posted a recipe in a while.

The brownie part of these was especially good. Even the batter. I had to make a valiant effort to pry the spatula out of my little girl's hands before she made a complete mess of herself.

It was the first time she'd ever had a spatula to lick all by herself, and you'd think I'd put her in a room with 100 kittens. She was so happy until Mom ruined everything.

I loved the pumpkin-chocolate combination, and I thought the touch of cinnamon in the brownie batter married the two flavors beautifully.

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If you make this recipe, be sure to post it to social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Pumpkin Cheesecake Swirl Brownies

Yield: 16

Prep Time: 20 minutes

Total Time: 20 minutes

This is one of the oldest and most beloved recipes on my site! This is the original version in all of it's flour and sugar glory.

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Ingredients

Brownie Batter

Toggle ingredient group

• ¾ cup butter, melted
• 1 cup sugar
• 1 Tablespoon vanilla
• 2 eggs
• ½ cup all purpose flour
• ½ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ½ teaspoon cinnamon

Cheesecake Batter

Toggle ingredient group

• 6 oz cream cheese, softened
• 1 egg
• ⅓ cup sugar
• 2 T flour
• ½ cup pumpkin puree
• ¼ teaspoon vanilla
• ½ teaspoon cinnamon
• ¼ teaspoon each ground ginger and ground cloves

Instructions

1. Preheat oven to 350F. Grease an 8x8" or an 11x7" baking pan.
2. For the Brownies: Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time.
3. Combine dry ingredients in small bowl, and then gradually stir into butter mixture by hand.
4. For the Cheesecake: In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.
5. Spread about ⅔ of chocolate batter into prepared pan. Spread the pumpkin batter over top, distributing evenly.
6. Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the center doesn't jiggle when you nudge the pan.
8. Cool completely and chill before cutting and serving. (Are you kidding me? I couldn't wait that long. Just don't eat them all while they're warm because they taste even better chilled.)

Nutrition Information

Yield 16 Serving Size 1 ⅙th
Amount Per Serving Calories 225Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 69mgSodium 149mgCarbohydrates 24gFiber 1gSugar 17gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Pumpkin Cheesecake Swirl Brownies (Keto Version)

Yield: 16 2-inch brownies

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Here's the low-carb version of our favorite pumpkin brownies!

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Ingredients

FOR THE BROWNIES:

Toggle ingredient group

• ¾ cup butter
• 4 ounces 100% cacao baking chocolate
• ¾ cup erythritol sweetener (or preferred low carb granulated sweetener) 1 Tablespoon vanilla extract
• 2 eggs
• ¼ cup blanched almond flour
• ¼ cup coconut flour
• ¼ cup unsweetened cocoa powder
• ¼ teaspoon sea salt
• ½ teaspoon cinnamon

FOR THE CHEESECAKE LAYER:

Toggle ingredient group

• 4 ounces softened full-fat cream cheese (organic, if possible) 1 egg
• ⅓ cup erythritol sweetener
• 1 Tablespoon coconut flour
• ½ cup unsweetened pumpkin puree ¼ teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

Instructions

1. Preheat oven to 350 degrees F. Spray an 8x8 or 9x9 inch baking pan with non-stick spray.
2. To make the brownies, melt the butter and baking chocolate in a medium saucepan over low heat. Don't let it boil. Remove from heat.
3. Whisk in the sugar, vanilla, and eggs. Whisk for about 30 seconds until the mixture is smooth. Stir in the rest of the brownie ingredients until combined. Pour ⅔ of the brownie mixture into the prepared pan. Set aside the rest.
4. To make the cheesecake layer, beat the cream cheese and egg together very well. Add the remaining ingredients and continue beating until smooth. Spread it on top of the brownie layer in the baking pan.
5. Take the reserved brownie mixture and add it to the top of the cheesecake layer in spoonfuls. Use a knife to swirl the top a bit.
6. Bake for 1 hour until a toothpick inserted into the center comes out clean.

Nutrition Information

Yield 16 Serving Size 2 inch brownie
Amount Per Serving Calories 194Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 66mgSodium 128mgCarbohydrates 10gFiber 3gSugar 1gProtein 4g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Pumpkin Cheesecake Swirl Brownies (with Keto option) appeared first on Perry's Plate.

Toasted Coconut Ginger Blondies

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Ingredients

Toggle ingredient group

• 1 cup gluten-free flour blend
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ⅛ teaspoon baking soda
• ½ cup chopped crystallized or candied ginger
• ⅓ cup butter, coconut oil, or palm shortening
• ¾ cup packed brown sugar or coconut sugar
• 1 egg
• 1 tablespoon vanilla extract
• ½-1 cup flaked unsweetened coconut

Instructions

Preheat oven to 350 degrees F. Lightly grease an 8x8 baking pan. Whisk the sifted flour, salt, baking powder and baking soda together into a small bowl. Stir in the crystallized ginger. Melt fat of choice gently over low heat in a medium sized saucepan. Add brown sugar or coconut sugar, mixing well. Let cool slightly if warm.

 Whisk egg and vanilla extract into the sugar mixture. Add flour to the sugar mixture in small amounts until well combined, stirring after each addition just until incorporated.

 Spread batter into prepared pan and sprinkle flaked coconut on top. Bake for 15-25 minutes.

The post Toasted Coconut and Ginger Blondies appeared first on Perry's Plate.

Remember when I asked you guys if you wanted a Valentine's treat or easy dinner ideas and you said "EASY DINNER IDEAS!" and then I posted some gorgeous beet brownie bowls which would have been perfect for Valentine's Day, but I didn't even get the post up until AFTER Valentine's Day?

*facepalm*

Clearly I've been a little distracted lately (Sourdough! Instant Pot yogurt! Surprise Valentine's Breakfast!) and super busy helping Steve figure out our new office (Chiropractic software training! Office furniture! Facebook ads! Branded pens that actually work!)

In my defense, I photographed a REALLY great dinner recipe the same day as these bowls, but for some reason I just wasn't happy with the photos. And I felt like the recipe needed a little tweaking. It's coming soon, though, I promise. And HINT: It's a sheet pan dinner. I love those.

And so do you, I think.

In the meantime, let's talk about these purple brownies and this gorgeous book by Julia Mueller over at The Roasted Root -- Paleo Power Bowls. This is Julia's third cookbook, and I think this one might be my favorite. I mean, look at that cover. STUNNING, no? All of the photography in her book is like this. I love it.

Throwing stuff into bowls and calling it a meal is one of my favorite things. I'm SO looking forward to getting some great ideas and recipes from Julia because she's the vegetable whisperer. Truly.

I made a big ol' list as I was flipping through Julia's book -- including Beef Massaman Curry, Za'atar Chicken Salad, Fall Harvest Salad with Maple Cinnamon Poppy Seed Cider Vinaigrette (!), and Slow Cooker Chicken, Kale, & Artichoke Soup.

Julia is very fond of beets (Understatement. The girl has a beet tattoo!), so I decided to try out her Superfood Beet Brownie Bowls and share the recipe with you.

I like beets. Sort of. Mostly in Borscht. Sometimes roasted. Sometimes I add a few spoonfuls of beet puree to make pancakes and waffles pink for my girls.

Julia makes me want to eat more beets. Especially in brownie form.

Did I tell you beet is my favorite color? That rich, bold purpley-pink makes my heart flutter. And it amazes me, STILL, that a color like that can be found in nature.

I mean, look at the parchment around these beet brownies. These aren't regular brownies with a couple spoonfuls of beet as a token healthy ingredient. There are a lot of beets in there. The batter is even purple and you whip it up in the blender!

My kids walked in as I was blending it and they thought I was making a smoothie.

The best thing is that they don't even taste like beets. (Face it, beets do taste like dirt sometimes. I know I'm not the only one who thinks this.)

Gorgeous, right? Especially with the chia seed pudding. Have you ever eaten chia pudding? It's super easy to make and most of my kids like it. The texture is sort of interesting and might not be your thing -- blending it at the very end makes it smoother, if that helps.

My 3-year-old calls it "cheetah pudding" which I think is the cutest thing ever. I think we'll call it that forever. Along with "Valentime's".

Even though Valentine's Day has passed, these bowls can still be a part of your life. Like on a Tuesday the week after Valentine's Day.

And go grab a copy of Paleo Power Bowls!

Superfood Beet Brownie Bowls

Yield: Makes about 6-8 bowls

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

These bowls are filled with superfoods like chia seed pudding, beet brownies (so good, guys), walnuts, blueberries, and dark chocolate. Make them for a healthier dessert or prep them the night before for a special breakfast.

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Ingredients

For the Brownies:

Toggle ingredient group

• 3 small beets, cooked (see note)
• 2 eggs
• ½ cup creamy almond utter
• ½ cup coconut sugar (see note)
• 2 teaspoons vanilla extract
• 5 Tablespoons raw cacao powder (or cocoa powder)
• 3 Tablespoons coconut flour
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon sea salt
• ⅔ cup vegan dark chocolate chips (or other 70% dark chocolate, chopped)

For serving:

Toggle ingredient group

• Chia Seed Pudding (see note for recipe)
• Fresh blueberries
• Raw walnuts, chopped
• Hemp seeds & chia seeds (optional)

Instructions

1. Preheat oven to 350 degrees F, and line an 8"x 8" square baking pan with parchment paper.
2. Add all ingredients for the brownies except the dark chocolate chips to a blender or food processor. Blend until well-combined. Note: you may need to stop the blender a couple of times to scrape the sides down. The batter will be thick.
3. Fold the dark chocolate chips into the batter, reserving some for sprinkling on top. Transfer brownie batter to the prepared baking pan and smooth into an even layer. Sprinkle with any remaining dark chocolate chips.
4. Bake on center rack of the preheated oven for 30-35 minutes, until brownies are firm to the touch. Remove from the oven and allow brownies to cool at least 30 minutes before cutting
5. Assemble the bowls by adding the desired amount of chia seed pudding, blueberries, and chopped walnuts to small dessert bowls. Stick a beet brownie on top and sprinkle with hemp seeds and chia seeds, if using.

Notes

About the beets: I cooked the beets in my Instant Pot by peeling and quartering them and cooking them on high pressure for 15 minutes (on the wire rack with a cup of water in the pot). I used a quick steam release to get them out, then I chopped them up. You can also chop them into 2-inch pieces and roast them on a foil-lined pan in a 400 degree oven for 45-50 minutes. (Yes, beets take that long.) Either way you should have about 2 cups of loosely packed chopped beets. You could also substitute 1 ½ cups pumpkin or sweet potato puree and replace the almond butter with ⅓ cup of melted coconut oil.

About the sweetener: I used Lakanto golden monkfruit sweetener to lower the carbs. You could use any granulated sweetener here.

About the Chia Seed Pudding: To make the pudding, pour into a sealable jar (like a quart mason jar):  2 ½ cups unsweetened almond or coconut milk, 3 Tablespoons maple syrup (or other sweetener), ½ teaspoon vanilla extract, pinch of sea salt, and ⅔ cup chia seeds. Seal the jar and shake vigorously until well-combined. Chill overnight or for at least 4 hours. You may have to whisk or shake it again to get rid of the large clumps before serving. Makes about 3 cups of pudding.

The post Superfood Beet Brownie Bowls appeared first on Perry's Plate.