Brownies are amazing! Warm, gooey, chocolatey bites of love… who needs anything more in a dessert? Unless, of course, it’s holiday time and you’re up to your ears in sweet, sugary treats. These brownies are a healthier alternative to the traditional recipe, and are tasty enough to bring to a party or serve to family members. Plus, the ingredient list isn’t foreign or confusing (a plus for most conventional bakers). I came up with this recipe for a client with gluten intolerance, but they were so tasty that I began making them regularly for my own family. They gobble these brownies down without noticing they’re a little bit “different,” and I feel good that their bodies are getting a break from flour and sugar, and taking in an extra serving of veggies! Like any flourless cake, they tend to be a bit stickier, so I prefer to bake them in cupcake/muffin tins to make the brownies easier to portion.
If first impressions are everything, they even look like the “real deal!”
Flourless Brownie Cups
Makes 10-12 brownies, depending on the size of your pan
- 1/2 cup unsweetened almond butter
- 1 medium ripe banana
- 1 large egg
- 1/4 cup raw honey (or regular honey if it’s all you have)
- 1/2 cup raw cacao powder (or regular cocoa powder, if cacao is unavailable)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup shredded zucchini, squeezed of excess liquid (about 1 small zucchini)
- 1 cup dark chocolate chips
- Preheat oven to 375 F.
- Line a cupcake/muffin pan with 10 cupcake liners, and spray the insides with coconut oil or avocado oil baking spray.
- In a high powered blender or food processor, combine all of the ingredients except the zucchini and chocolate chips, and blend until smooth.
- Squeeze the zucchini of any excess liquid, then add to the blender.
- Stir in the chocolate chips.
- Spoon the batter into the prepared baking cups about 3/4 full.
- Bake for 20 minutes, then promptly remove from oven.
- Once cooled, store in an air-tight container in the fridge.