Mar 18, 2014

Old-Fashioned Brownies. Vegan, Grain-free, Oil-free and Sugar-free!

Who doesn’t love brownies? No one that I know! These guys are sooooo good. Fudgy, gooey, chocolatey deliciousness in every bite. I’ve made my share of black bean brownies in various forms. No beans are hiding in here. No “secret ingredients.” Just pure, unadulterated, retro-turned-healthy goodness.

I’ve been on a quest to make a perfect vegan brownie without any of the usual culprits (oil, sugar, etc.). I finally did it. These handsome treats have the authentic taste of a down-home, Grandma-good, somebody-loves-you brownie! You take a bite and either melt into a bliss-induced coma or float into a culinary cloud of cozy comfort. Guilt-free pleasure! Oh, yeah.

Somebody loves you. ❤ Enjoy!

Healthy trails,

 
 
 
 

Old Fashioned Brownies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 12 large brownies

Grain-free, oil-free and plant-based dessert for everyone! Let's celebrate!

Ingredients

  • 1 heaping cup pitted medjool dates (I measured mine whole)
  • 1½ cups blanched almond flour
  • ½ cup raw almond butter
  • ½ cup cocoa powder
  • ¼ cup sorghum molasses (or coconut nectar or date syrup)
  • 1 TBS pure vanilla extract
  • 1 tsp baking soda
  • 2/3 cup water
  • 2 cups raw walnuts

Method

  1. Preheat oven to 350° F.
  2. Grease a 7″ x 11″ casserole dish (or 8 x 8 square).
  3. Place all ingredients, except the walnuts, in a food processor and pulse until combined. Scrape the sides down as needed. Add the walnuts whole and pulse just a few times to incorporate and break them up a bit.
  4. Spoon the batter into the casserole and smooth the top evenly.
  5. Bake for 30 minutes.
  6. Let cool completely before slicing! Store in the fridge.
Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://helynskitchen.com/2014/03/old-fashioned-brownies-vegan-grain-free-oil-free-and-sugar-free.html

25 responses to “Old-Fashioned Brownies. Vegan, Grain-free, Oil-free and Sugar-free!”

  1. Corey Pyle says:

    Helyn, these looks amazing but can you give some insight as to why you don't see molasses as sugar?

  2. Helyn says:

    Hi Corey, You are correct! Black strap molasses is a byproduct of sugar cane. I used sorghum molasses and didn't make that distinction. I will alter the recipe to make it more clear. Thanks for spotting that! 🙂

  3. Helyn, your recipes rock! Thank you for creating this awesome brownie recipe! I am the only one who enjoys the black bean brownies and now I am happy to have a brownie recipe to make for my husband and kids!

  4. Helyn says:

    You're welcome Jeanette! Thanks for the feedback :))

  5. Corey Pyle says:

    Oh ok, great thanks. Any info you're willing to give on how sorghum molasses is different would be great too!

  6. Helyn says:

    Sorghum is a type of grass (it's not sugar cane). All molasses are rich in minerals and while they do contain "sugars" (so do dates!) they offer a superior nutritional profile when compared to other liquid sweeteners such as honey, agave, etc. Dates are a whole food as opposed to any other processed sweetener so if you prefer, you can increase the amount of dates in the recipe and forego any liquid sweeteners. Might change the texture a bit but probably not much. Hope this helps!

  7. Patty says:

    Would black strap molasses work OK?

  8. Lotte says:

    These brownies are absolutely delicious! I made them yesterday, and they're even better today – definitely my new favourite brownie recipe.

  9. millerb says:

    Thank you for this grain-free, low-sugar brownie recipe! I made them the other night and am thrilled with the outcome.

  10. Helyn says:

    You're welcome! So glad you enjoyed them!!

  11. Anonymous says:

    I've made these brownies so many times in the past few weeks and they are always a hit. What do you think about subbing cashew flour for almond flour (I'm hoping to make them for someone who has an almond allergy). I've already tried subbing many different nut-butters and they all work wonderfully. Hopefully I can sub the flour, too!

  12. Helyn says:

    I'm so glad you're enjoying them! Yes, I think cashew flour would work just as well. Do you find it already prepared or make your own? I've never seen it sold before!

  13. Anonymous says:

    I make my own. I've never seen it in stores either… maybe online? Anyway, I just stuck them in the oven and if the batter is any indication of how good they will taste, I think they will be wonderful!

  14. Unknown says:

    We actually used this recipe to make our wedding cake and it was scrumptious! We had a sugar cake for the SAD guests, assuming their sugar-mouths wouldn't be able to appreciate our cake. Manny of them opted to try a sample of ours and they were pleasantly surprised. My uncle in particular couldn't stop talking about it. We used the recipe found here for the icing, using date syrup to sweeten both the cake and the frosting: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/

    Incredibly delicious!

  15. Helyn says:

    Wow! What a great story and congratulations on your marriage! Thanks very much for the feedback. :))

  16. Kath Boswell says:

    Morning
    I have teased my husband with this recipe on the front of my iPad. Was searching for sorghum molasses. Whole foods, earthfare, natures pharmacy and fresh thyme were a no go. Made with blackstrap instead. Love the texture and body of these beauties. I will make again with one of the other sugars. Blackstrap is a bit overwhelming to me, but believe that everyone of these will be consumed. Is the sorghum less blackstrap tasting? I would give this 5 stars. Going to use this for sweet tooth, in moderation of course

  17. Helyn says:

    That's great, Kath! Yes, sorghum molasses is MUCH milder in flavor than blackstrap. We have a local source for it so we're lucky in that regard. Thanks for the feedback!!

  18. Anonymous says:

    Hi! These brownies look so good. Do you know if I can omit the walnuts or sub them with chocolate? The person I am making these for has a walnut allergy. Do the really taste like normal brownies?!? 🙂

  19. Helyn says:

    You can omit the walnuts entirely or sub them with another nut like pecans. YES! They do taste just like "real" brownies. 🙂

  20. Elyse says:

    You hit it out of the park on this one. So much yum!!!!

  21. Helyn says:

    YAY! Glad you liked them! 🙂

  22. Doug says:

    Hi there, These brownies are great, but we also really liked your black bean brownie recipe. It seems that recipe has been deleted from your web site. We are curious to know why. We have enjoyed every one of your recipes we have tried. Thank you!!

Leave a Reply

Your email address will not be published. Required fields are marked *