These grain free sugar free peanut butter brownies are so good, and so easy! We doubled the recipe and they were gone by the next morning. After cooling they are sturdy enough to pack in a container for lunches. Ideally we’d be soaking and roasting our own peanuts, then processing into peanut butter ourselves. I just used organic sugar free peanutbutter from the grocery store.
Grain Free Peanut Butter Brownies
1 Cup Natural Peanut Butter
1/2 cup honey
1 egg
1/4 cup of chunks of coconut cream concentrate (optional, but good!)
Mix ingredients well, and spread in a 8×8 inch glass baking dish. Bake at 350* for 30 minutes. Allow to cool a few minutes before cutting. Serve warm or cool.
(suitable for people on the Gut and Psychology Syndrome/GAPS and Specific Carbohydrate Diet/SCD)
Ooooh! I am totally going to give this one a try. I’ve got some sprouted cashew butter and a bottle of coconut cream that I didn’t know what to do with.
Kate hates nut butters but Seth and I will eat it up!
Yum! Cashew would be so good!
My mouth is watering! I love peanut butter so much, but I can’t have it anymore =(. Do you think this will work with almond or hazelnut butter?
Thanks!
I’ve used almond butter before, and it’s even better! I just usually use peanut butter because it’s cheaper.
Ooh these look good and easy peasy! I’ve made the peanut butter brownies with squash before and those are pretty good too! I just may have to try these – and thanks Ann Marie for linking this on facebook!
Where do you get coconut cream “chunks?”
I get the coconut cream concentrate from Tropical Traditions, and then I kind of ‘chunk’ it out of the jar!
Wow! And they’re not too soft or greasy??
They’re not- they’re great!
I actually just tried these. School’s starting tomorrow and husband dearest is complaining about not enough ‘goodies’ in the house so this was a perfect quick snack! However i found it’s very crumbly. Do you have that as well? I used natural chunky peanut butter as the normal nutbutter i have had run out. Suggestions?
Sorry, I didn’t see this til now! I use smooth peanut butter, I wonder if you added another egg and make sure nto to overcook it if it would work better with the chunky.
I have made these before but also added 1/2 cup of pumpkin or squash and 1/2 tsp baking soda. Soooo delicious! I used homemade soaked and dehydrated peanut butter for the recipe to reduce phytates.
Ann Marie – use the coconut cream to make hot chocolate. I use coconut cream, raw coco powder and honey. It’s yummy!
So, if you make these without any coconut cream, they still turn out? Nothing else needed?
Thanks.
You can! I do often. You can also add a cup of cooked squash, spaghetti or butternut.
That looks so good! I may be able to eat it too!
These sound great! Have you tried them with sunflower seed butter? I may need to try them for the kids-
love the idea of adding pumpkin or squash too!
I haven’t, but I bet it would work!
Tina, I have made them often with sunbutter – they turn out great!
I tried to make these but they didn’t rise. I am high altitude. Any suggestions?
They don’t rise much, really beating the egg well helps. They’re nice and dense
I will try them again. Mine were burnt on top and gooey in the middle. I will beat the egg more. Should I use an electric mixer or just a fork?
Yum! I would like to adapt this recipe and use homemade almond butter. Thanks Cara!
Ok I made these this evening the same time I was making dinner. they couldn’t be easier to make or more delicious! Thank you so much, this one’s a winner for sure.