Brownies

Name: Grain-Free Orange Brownies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1/2 cup coconut oil, solid; 1 1/2 cups dairy-free chocolate chips; 2 tsp instant coffee granules; 6 Tbsp cocoa powder; 3 large eggs, room temp; 1 cup coconut sugar; 1 tsp vanilla extract; 2 Tbsp finely grated orange zest (2-3 medium oranges); 4 1/2 Tbsp arrowroot starch; 1/2 tsp salt

Grain-Free Orange Brownies (dairy-free!)

March 31, 2019 by Rachael Ng 22 Comments

Where are my fudgy brownie lovers at?! I love an ooey-gooey fudgy brownie! You know, the kind that you’re not quite sure are even done. There’s just something so good about warm, melt-in-your-mouth brownies.

These Orange Brownies are by far one of my favorite recipes. They’re made with low GI coconut sugar (and also a cup and a half of chocolate chips!), coconut oil, and arrowroot starch in place of any flour. So they’re gluten/grain-free and dairy-free. And seriously delicious! I adapted this recipe from Amanda at Running with Spoons, and it’s one of the best “healthier” brownie recipes!

For this recipe, you’ll use the double boiler method to melt the chocolate and oil together, whip up the sugar and eggs, and zest a few oranges. As long as you follow the recipe and instructions exactly as-is, then you’ll end up with ultra-fudgy, perfectly crinkle-topped brownies that rival any other traditional brownie. For real.

I baked this recipe up three times and found that it’s vital to use chocolate chips instead of chopped chocolate in order to get that beautiful, shiny top. I used chopped dark chocolate for one batch, and the brownies came out dull and smooth – not crinkly at all! So I suggest only using chocolate chips!

Some of the ingredients I love for this recipe:

Coconut sugar is a low GI, unrefined sugar. This means that it places lower on the glycemic index scale than cane sugar, honey, and maple syrup, so it has less of an effect on blood sugar levels. It tastes nothing like coconut, and, in my opinion, tastes less sweet than regular white sugar.

Coconut oil is a great dairy-free alternative to butter (and it’s better for you!). These brownies are so rich I don’t taste the coconut, but if you prefer a dessert with no trace of coconut then I recommend making these with refined coconut oil.

Arrowroot starch is a gluten-free, corn-free starch that can work with any recipe that calls for corn starch. It lends to a softer, lighter texture in baked goods.

Instant coffee (as well as espresso powder) is great for adding to chocolate baked goods, because it enhances and intensifies the chocolate flavor. So your brownies will taste more chocolate-y!

Yield: 16 Brownies

Grain-Free Orange Brownies

Ultra-fudgy chocolate brownies flavored with freshly grated orange zest. These rich brownies are loaded with delicious chocolate and made with no dairy or grain!

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

1/2 cup coconut oil, solid
1 1/2 cups dairy-free chocolate chips
2 tsp instant coffee granules
6 Tbsp cocoa powder
3 large eggs, room temp
1 cup coconut sugar
1 tsp vanilla extract
2 Tbsp finely grated orange zest (2-3 medium oranges)
4 1/2 Tbsp arrowroot starch
1/2 tsp salt

Instructions

Preheat your oven to 350°F and prepare an 8x8" baking dish with non-stick spray (I like to use olive oil spray) and parchment paper. Cut your parchment paper long enough that it hangs over the sides of your dish for easy brownie removal. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
In a heatproof bowl, add the chocolate chips, coconut oil, instant coffee, and cocoa powder. Place on top of a pot of simmering water (making sure it's not touching the water), stirring the mixture frequently until everything is melted. Set bowl aside to cool off.
In a stand mixer fitted with the whisk attachment, add your eggs and coconut sugar. Set to medium speed and add in the vanilla extract. Whisk for 5-10 minutes or until mixture has thickened and is light brown in color.
Slowly pour the chocolate mixture into the egg and sugar mixture. Gently fold the ingredients together until totally combined - move slowly so you don't deflate the mixture. This will take a couple of minutes. Stir in the orange zest and then the arrowroot starch and salt.
Pour the batter into your prepared baking dish and bake at 350°F for 25-30 minutes, or until the center looks set and a toothpick inserted into the middle comes out with a little batter. You want to under-bake these brownies a bit so that they stay fudgy.
Allow brownies to cool in the baking dish on top of a cooling rack (or dig in while they're warm!). Once cool, use the parchment paper to lift the whole dish of brownies up and onto the cooling rack. Slice into 16 squares, wiping the knife clean between each slice. For serving, use a fork or small spatula to gently lift each brownie onto a serving dish. Store leftovers in an airtight container at room temperature.

Notes

For a richer chocolate flavor, you can use dutch-process cocoa powder instead of regular, natural cocoa powder

I only recommend using chocolate chips for this recipe as my test with chopped chocolate came out with a dull, smooth surface instead of a shiny, crinkly one

Peanut Butter Spelt Chocolate Chip Cookie Bars

August 17, 2018 by Rachael Ng 5 Comments

These soft-baked Peanut Butter Cookie Bars are loaded with chocolate chips and just the right amount of deliciously nutty peanut butter! Say “Goodbye!” to peanut butter cookies that leave your mouth dry, because these irresistibly moist cookie bars will keep you coming back for more!

Peanut Butter Spelt Chocolate Chip Cookie Bars

I think we can all agree that peanut butter and chocolate are one of the world’s best dessert combinations. I know I personally can’t resist a good peanut butter cookie, especially when there are chocolate chips involved! These cookie bars are quick to put together, and even easier than a traditional peanut butter cookie – no scooping or rolling!

The best part? These bars won’t leave your mouth begging for a glass of milk. They’re chewy, soft, and moist. And the extra chocolate chips and sprinkling of flakey sea salt compliment the nutty, sweet spelt flour and peanut butter.

What is spelt flour?

Spelt flour is an ancient grain related to wheat (kinda cool, right?). It’s easier to digest than traditional wheat flour and has a nutty, sweet flavor. It creates a light, soft texture in baked goods, so I paired it with the standard unbleached all-purpose flour in these cookie bars. I love the soft texture of these cookie bars, and if you’re a peanut butter + chocolate lover like me, then I know you will love these!

Some of the ingredients + possible substitutes for these cookie bars:

Peanut butter is a crucial ingredient here (duh!). I like to use the kind made of only peanuts. You can also use a salted peanut butter. I haven’t tried this recipe with the kind of peanut butters that contain added oils and sugars.
Brown sugar adds lots of a moisture thanks to the molasses in it. I used light brown sugar for my bars, but you can also use dark brown sugar.
Coconut sugar is my favorite low GI sweetener! It’s better for you than cane sugar, and it tastes nothing like coconut. If you don’t have any on hand, you can use any kind of granulated cane sugar in its place (but your cookie bars may taste extra sweet).
Egg + egg yolk add chewiness to these cookie bars! I haven’t tested out any egg replacements for this recipe, so I can only recommend using eggs (sorry, vegan friends).
All-purpose flour is the standard baking flour at your grocery store. I use it along with spelt flour in this recipe.
Spelt flour is an ancient grain with a nutty, sweet flavor. You can use AP flour in its place, but I recommend branching out and picking up some spelt flour!
Corn starch also adds chewiness to these cookie bars. You can use arrowroot starch in its place if you’re looking for something corn-free.

Yield: 8 Big Bars

Peanut Butter Spelt Chocolate Chip Cookie Bars

Soft-baked Peanut Butter Cookie Bars loaded with chocolate chips and nutty, sweet spelt flour! These irresistibly moist cookie bars are naturally dairy-free and totally delicious!

Prep Time 30 minutes

Cook Time 14 minutes

Additional Time 2 hours

Total Time 2 hours 44 minutes

Ingredients

1/2 cup natural peanut butter (made with just peanuts)
1/2 cup light brown sugar, lightly packed
1/2 cup coconut sugar
1 large egg + 1 large egg yolk, room temp
1/4 cup vegetable oil (I used olive oil)
1/2 tsp vanilla extract
3/4 cup unbleached all-purpose flour
1/2 cup spelt flour
1 tsp corn starch
1/2 tsp baking soda
1/2 tsp salt
2/3 cup dairy-free chocolate chips
Flakey sea salt to sprinkle (optional)

Instructions

Preheat your oven to 325°F and spray an 8x8" baking dish with non-stick spray. Line the dish with parchment paper, folding the excess over two sides of the dish. Trim the paper so you have about 1/4" folded over the sides - this allows you to pull the bars out later before slicing.
In a large bowl, combine the peanut butter, sugars, egg, egg yolk, oil, and vanilla until everything is well incorporated; set aside.
In another medium bow, whisk together the flours, corn starch, baking soda, and salt. Add these dry ingredients to the wet and use a large spoon or spatula to gently mix everything together.
Stir in 1/2 cup of the chocolate chips, reserving the rest to top the bars.
Press the dough into your prepared baking dish, creating an even layer. Press the remaining chocolate chips into the dough.
Bake the cookie bars at 325°F for 12-14 minutes. Allow bars to cool completely before removing from the baking dish to slice - use the parchment paper "handles" to life the entire dessert up and out of the baking dish and onto a cutting board. Slice into 8 rectangles, 9 squares, or 16 squares. Sprinkle with flakey sea salt before serving!
Store leftovers in an airtight container at room temperature.

Notes

You can bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes
For smaller portions, slice into 16 squares

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 421Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 70mgSodium: 308mgCarbohydrates: 52gFiber: 4gSugar: 33gProtein: 9g

calculated nutrition information may not always be accurate

Did you make this recipe?

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Grain-Free Almond Butter Brownies (DF)

August 9, 2018 by Rachael Ng 2 Comments

There’s just something so good about sinking my teeth into an ultra chewy, fudgy brownie. I’ve always liked my brownies a bit underdone as this guarantees the ultimate fudgy texture. With these Almond Butter Brownies, there’s no need for under-baking because they are perfectly soft and fudgy as-is! I decided to use melted chopped chocolate – the kind in a bar – instead of cocoa powder to get as far away from a cakey texture as I could. I also added an extra egg yolk for chewiness.

These brownies are super moist without being overly sweet, and they’re so easy to throw together! I feel like I say that about everything, but it’s true! I love an easy dessert. I topped mine with a thin layer of Almond Butter Frosting, but feel free to simply drizzle yours with your favorite melted chocolate. You could even add chocolate chips to your batter pre-bake or top your brownies with a simple almond butter drizzle!

Some of the ingredients I like for this recipe:

Instant coffee granules deepen the chocolate flavor of these brownies (and you don’t taste the coffee!).

Coconut flour thickens the brownie batter using a gluten-free flour – a little goes a long way!

Coconut oil adds just the right amount of moisture. Feel free to use refined (tasteless) or unrefined.

Yield: 16 Small Brownies

Grain-Free Almond Butter Brownies

Ultra chewy Almond Butter Brownies topped with a sweet layer of Almond Butter Frosting. A delicious, fudgy brownie that's totally free of grains and dairy.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 2 hours

Total Time 3 hours

Ingredients

Brownies

2 large eggs + 1 large egg yolk
6oz dairy-free chocolate, chopped (or 1 cup DF chocolate chips)
1 Tbsp coconut oil
1 tsp instant coffee granules (optional)
1/3 cup coconut sugar
1/3 cup maple syrup or honey
1 tsp vanilla extract
1 cup almond butter
1 Tbsp coconut flour
1/2 tsp salt

Frosting

1 cup powdered sugar
1/2 tsp vanilla extract
2-3 Tbsp plant-based milk
1/3 cup almond butter

Instructions

1. Crack eggs and egg yolk into a small bowl; set aside.

2. Melt chopped chocolate or chocolate chips, along with the coconut oil and instant coffee granules. You can use a microwave (in 30 second intervals) or the double boiler method. Set aside to cool down a bit.

3. Preheat your oven to 350℉. Prepare an 8x8" baking dish by spraying with non-stick spray and then lining with one long strip of parchment paper. Fold the excess paper over the two sides - that way you can easily pull the whole pan of baked brownies out at once.

4. Mix coconut sugar and maple syrup (or honey) in a large bowl. Whisk the eggs and egg yolk into the mixture. Add the vanilla extract and almond butter and mix until combined. Gently fold in the cooled chocolate. Finally, stir in the coconut flour and salt.

5. Bake at 350℉ for 15-20 minutes or until toothpick inserted into the middle comes out with a few crumbs.

6. Place on a cooling rack and begin making your frosting. In a small bowl or saucepan, combine the powdered sugar, vanilla extract, and plant-based milk. Stir until totally smooth. Add in the almond butter. Heat the frosting over low heat (or in the microwave) until just warm to the touch.

7. Pour frosting over warm brownies, smoothing out with a small spatula or gently tilting the dish until the frosting has reached all of the brownie surface. Allow brownies to totally cool/set.

8. Run a butter knife along the two non parchment-lined edges. Lift the brownies up and out of the baking dish using the parchment paper. Slice into 12 or 16 bars, wiping your knife clean between each slice.

9. Store leftovers in an airtight container at room temperature.

Notes

For a drippy frosting experience (as pictured), slice your brownies before the frosting has totally set

Brownies

Some of the ingredients I love for this recipe:

Ingredients

Instructions

Notes