These brownies are my FAVORITE! This recipe is an adaptation to the recipe my mom used to make in the fall/winter months.
Of course, that recipe was filled with gluten, dairy, sugar, molasses…all the ingredients that I now know are very unhealthy for you.
So, that’s why I decided to make my own adaptation of it! It’s a combo of dark, fudge brownies met with a classic gingerbread flavor. I’m not a big fan of gingerbread. But when you mix the spices of gingerbread with chocolate….oh yes, it’s divine!
I hope you enjoy these brownies!
Brenna xoxo
TIP: To store brownies, place in a freezer bag and freeze. Before serving, thaw brownies from freezer and be sure to warm on a baking sheet in a 350 degree oven for about 7-10 minutes. Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 25-30 minutes |
| Passive Time | - - |
| Servings |
servings
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Ingredients
- 3 large Pastured Organic Eggs
- 1/4 cup Extra Virgin Coconut Oil
- 1 teaspoon Organic Vanilla Extract
- 1/2 teaspoon Pink Hymalayan Sea Salt
- 1 1/2 cups Organic Cassava Flour
- 1 teaspoon Baking powder Aluminum Free, Non GMO, Organic
- 3/4 cup Organic Raw Cacao Powder
- 1 teaspoon Organic Ground Ginger
- 1/2 teaspoon Organic Ground Cinnamon
- 1/4 teaspoon Organic Gr. Cloves
- 4-5 teaspoons Stevia Powder
- 3/4 cup Unsweetened Organic Coconut Milk
- 1/2 cup Organic Dairy Free Chocolate Chips Optional
Ingredients
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Instructions
- Preheat oven to 350 F
- In a large mixing bowl, whip coconut oil and eggs at medium speed for about 1 minute. Add your vanilla extract and coconut milk and mix again on medium speed for another minute or two until well blended.
- In a separate mixing bowl, add all your dry ingredients (except chocolate chips) and mix everything together well. (I usually use a fork and stir by hand)
- Add your mixture of dry ingredients in small portions to your wet ingredients, mixing well in between portions until all dry ingredients have been added. (Add more milk if batter is too dry)
- Finally, add in your chocolate chips, mixing at a low speed in your blender or stirring by hand, until well combined.
- Pour batter into a greases (with coconut oil) 8" by 8" or 9" by 9" square pan.
- Bake for about 25-30 minutes or until toothpick inserted comes out clean (a few crumbs is okay).
- Let cool for about 10 minutes before serving.
- Enjoy!
- TIP: To store brownies, place in a freezer bag and freeze. Before serving, thaw brownies from freezer and be sure to warm on a baking sheet in a 350 degree oven for about 7-10 minutes. Enjoy!
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Hey! I was curious after seeing you use stevia in many of your recipes, why you use it and see it as a better sugar substitute than say honey, or local maple? I’ve always been skeptical of stevia, so I’d be interested to read an article about why you use stevia and the research that brought you to that conclusion. Thanks!
Hey Brooke! Stevia is a non sugar sweetener. It literally comes from a plant out of Japan. So, it is a 100% natural product that does not spike your blood sugar. Honey and maple syrup is loaded with glucose but also fructose. Fructose causes fatty liver and weight gain in excess. You can research a little bit about it online. While glucose, in excess, causes diabetes. We want to stay away from both of those so we utilize Stevia as a sweetener. People usually complain that it has an aftertaste but after using it for a while you won’t notice it anymore.