An easy recipe for gluten free brownies
These gluten free brownies will definitely rock your world!
You can have them for Easter, for Christmas, for parties, for breakfast (oh boy, getting carried away here…but you get the idea).
Let’s face it, chocolate is great anytime!
And these are super good for you, so guilt, go take a hike, as my mom would say.
I am indebted to the gorgeous Juliette Bryant for the original recipe.
The picture above shows my brownies in Chocolate Brownie Parfaits (see tips below).
Gluten free brownies recipe
Makes 16 brownies (each brownie approx. 1 ½” x 2”, or 3 cm x 4 ½ cm)
You will need:
A food processor, or chopper attachment to a hand blender
A good blender or coffee grinder, if grinding nuts and seeds yourself (see tips)
- 1 cup/130g cashews
- 1 cup/75g dates (Medjool are best, about 8 dates)
- ½ cup/60g ground flaxseed (grind 1/3 cup/60g)
- ½ cup/30g ground pumpkin or sunflower seeds (grind 1/3 cup/30g)
- ½ cup raw cacao powder
- ½ cup raw carob powder
- ¼ cup/60ml water
- 2 tablespoons maple syrup, xylitol or other preferred sweetener
- 1 teaspoon vanilla extract or ½ teaspoon vanilla powder
How you do it
Put the dates in first, then the other ingredients EXCEPT for the water.
Drizzle the water into the top of your food processor as you process the mixture (things may get ‘rocky’ – if your food processor wants to waltz across the kitchen counter, hold on and don’t worry, this is NORMAL).
You should have a very thick mixture which is almost tough to get out of the food processor. (But you’ll manage – take a taste and force yourself to put it in the pan and NOT scarf it all down).
Press into a square pan (eg 6” x 8 ½”, or 17cm x 21 cm).
Use a knife or other sharp object to score your brownies (code speak for ‘cutting the shapes you want’), and chill in the refrigerator for 20 minutes – or eat as they are if you like extra chewy brownies and, like me, you just can’t wait.
Share with friends and family and watch them devour them with delight, or shut yourself in the kitchen and treat yourself to a fabulous fudgey feast.
Rocking Raw Chef tips
- Cacao and carob powders are pretty much interchangeable in recipes, so you can use all cacao or all carob if you like, it depends on your taste (and cacao does contain a bit of caffeine).
- Your brownies will keep for weeks (ha! As if!), so they’re great to have on hand for unexpected guests, to bring to parties, or to give as gifts.
- The picture at the top of this page uses brownies in parfait glasses with layers of my Creamy Chocolate Pudding, the recipe for which you can grab below (it’s in 5-Minute Raw). Simply fill the glasses with alternate layers of brownies and pudding.
- The sprinkle on top in the picture is a mixture of goji berries, sunflower seeds, cacao nibs (pieces of chopped up cocoa beans), and pumpkin seeds.
- You could also whip up a quick Sweet Cashew Cream to dollop on top (soak cashews overnight, blend with water, drizzle in a bit of sweetener, done!)
Want to see me in action?
You can watch me make a mean Tiramisu – and other goodies – right here.
Enjoy your rockin’ gluten free brownies!
And of course, let me know what you think in the comments!