A Recipe for Gluten Free Ooey-Gooey Brownies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
I can't take credit for this recipe. My friend, health expert, Lisa Davis, MPH created it with Erin MacDonald, RDN for their book, Clean Eating, Dirty Sex. The book features superfoods for a super you and recipes designed to boost health and vitality. This recipe is versatile: You can swap out the cashew butter for almond butter, peanut butter, or sunflower butter; add a few tablespoons of oats for a less gooey brownie; and serve alongside raspberries or strawberries. (Minor tweaks made to the original recipe.)
Ingredients
  • Coconut oil cooking spray
  • 1 cup raw smooth cashew butter (may substitute almond or peanut butter)
  • ⅓ cup honey
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons gluten free, old-fashioned oats, optional
  • 1 large egg
  • 2 tablespoons unsweetened cashew milk (may substitute almond or cow's milk)
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon dried cinnamon
  • A pinch of sea salt or kosher salt
  • 1 teaspoon baking powder
  • 2 tablespoons chopped dark chocolate (72% cocoa or more)
  • Optional: 2 additional tablespoons chopped dark chocolate sprinkled on top
Instructions
  1. Heat oven to 350˚F. Coat an 8-inch square glass baking dish with coconut oil cooking spray (or another type of spray depending on what you have on hand).
  2. Place all of the ingredients, except for the chocolate, in a food processor or use a mixer to blend until smooth. If using a food processor, add the 2 tablespoons chopped chocolate and pulse a few times until combined.
  3. Pour the batter into the prepared baking dish. Smooth the top and sprinkle the optional 2 additional tablespoons of chocolate on top. Bake in the oven until the brownies are set, 15 to 18 minutes.
  4. Remove and let cool before slicing.
Recipe by Lizs Healthy Table at https://liz.afones.com/2020/02/05/a-recipe-for-gluten-free-ooey-gooey-brownies/