You’ve been waiting for it. It’s finally here: the recipe for my grain-free, gluten-free, vegan, 10-ingredient peanut butter brownies
It’s hard not to love peanut butter and brownies. Like toast and avocados, they’re just kind of made for one another. What sometimes can be hard is finding a healthy peanut butter brownie recipes whose ingredients are simple enough to whip up anytime.
Well fortunately for you, I’m here to help. Carolyn’s Pantry is all about showing how there is always time to make delicious, nourishing, and beautiful foods, even when you think you don’t have time to cook.
Not only is this recipe made with only 10 ingredients (9 if you leave out the coconut oil), it’s also ready in under 30 minutes! Ya. I know. I’m excited too.
Taking a bit of these is the ultimate medicine for any long day. They’re like a bath of chocolate and peanut butter flavor washing over you, without all the bad stuff. These brownie bites are made without butter, refined sugar, refined wheat, eggs, or milk, and instead use almond flour, flax “eggs”, peanut butter, and 100% pure maple syrup as a base. Pretty cool.
A few notes on the recipe for the inquisitive among you:
– What do I mean by flax “eggs”? Flax “eggs” and chia “eggs” are both fantastic plant-based alternatives to using actual eggs in your recipes. Mixing water or nut/oat/ seed milks with these superfoods makes them absorb the liquid and form a gelatenous mixture that when combined with the rest of your ingredients is a superstar at holding your dough together.
– Can you make this recipe without oil? Yes! You can absolutely make this recipe without the coconut oil. I find that it makes the brownie bites extra gooey and moist, but they’re still delicious without this ingredient.
– Can I substitute anything for the chocolate chips? Heck yes! If you want to up your antioxidants, sub out the dark chocolate chips for raw cacao nibs. They’re packed with flavor and add a great texture to the bites. You can also use raisins if you want a softer feel.
– Can I use regular cocoa powder instead of raw cacao powder? You can if it’s the only thing in your pantry, but I really recommend using unrefined raw cacao powder for 2 reasons. 1) it’s incredibly nutrient-dense and has 20x the antioxidants of blueberries 2) its flavor is also incredibly pure and is so much more impactful in your dish than regular cocoa powder.
Looking for more healthy dessert deliciousness? Umm of course you are! Check out these babies: 10-Ingredient Chickpea Blondies, Fudgy Black Bean Brownies, Raw Chocolate Raspberry Almond Torte, and 5-Ingredient Healthy Chocolate Fudge.
- 1 1/2 cups finely-ground almond flour
- 1/4 cup + 6 teaspoons creamy peanut butter
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup
- 1/4 cup raw cacao powder
- 1 1/2 teaspoon baking powder
- 3 tablespoons ground flax seed
- 6 tablespoons water
- 1/2 cup chocolate chips
- Preheat your oven to 350*F
- Start by prepping your flax "egg". Just combine the flax seed and water in a small bowl, whisk together, and let sit for about 3 minutes until the seeds absorb most of the liquid. Next, just combine the rest of the ingredients (only use 1/4 cup peanut butter at this step) in a large bowl, adding in the flax "egg" when ready and stirring it in.
- Grab a mini muffin pan that holds 12 mini muffins, rub coconut oil onto the muffin molds or line them with parchment paper, and pour equal amounts of the brownie mixture into each one. You're now ready to add your peanut butter swirl. To do this, simply add 1/2 teaspoon of peanut butter to the top of each brownie bite and swirl with a fork. Bake for 20-22 minutes, then let cool and enjoy!