A bold claim, I know! And I don’t just mean “the best brownies, considering they are GAPS/Paleo/Grain-free.” No, THE best brownies.
To quote my husband: “Whatever you had written down as the brownie recipe you were going to make for the rest of your life - scratch it and make these instead!”
Yep. And my husband does not follow a GAPS diet, or paleo or even grain-free, or gluten-free. He could eat any old brownie if he wanted to!
Somehow they manage to be fudgy and slightly cake-y at the same time! As far as I’m concerned - that’s pretty perfect!
This recipe started it’s life as one of Megan’s (a.k.a. Detoxinista) recipes for brownies made from almond pulp. Don’t know who that is? You are so missing out! She has a wonderful blog, full of awesome, healthy and oh so tasty recipes!
Anyway, after playing around with the recipe for a while, adjusting ingredients and amounts, I came up with a GAPSified version, that works really well, is packed with nutrition, doesn’t use a ton of almond flour, and, as mentioned above, is now our absolute favorite!
And they couldn’t be easier to make. Just dump everything in a bowl, whisk to combine, bake, done! And if you’ve done “specialty recipes” before, “quick and easy” is NOT a given!
1/3 cup organic unsweetened applesauce (I use homemade)
1/4 cup ghee (or coconut oil)
1/3 cup raw honey*
1/3 cup date sugar (I use this one)
1/2 cup organic cocoa powder (I use this one)
2 tsp. organic vanilla extract
2 large eggs, pastured
1/2 teaspoon baking soda
1 pinch of sea salt
*I use our local raw hickory honey - it is fairly thick, pretty mild in flavor but strong in sweetening power, even when baked. You may have to adjust your honey accordingly, depending on how it comes through once baked and how liquid it is. The closest commercially available honey that compares to my local ones in both flavor and consistency, is this one, another favorite of mine!
Preheat the oven to 350F.
Grease and line an 8”x8” dish or pan with parchment paper.
Combine all the ingredients in a large bowl until an even and thick batter results.
Bake for 25 minutes, until the middle is no longer jiggley and the edges are pulling away from the sides of the pan.
Allow to cool before serving.
Note: For an extra decadent treat, frost with a little of this buttercream once completely cool. SO good!Pin It