Brownies Galore

  in Blog

In a brownie kind of mood? Try one of our easy brownie recipes….

Raw Chocolate Brownies

adapted from

1 cup pecans 
1 cup dates
5 tablespoons raw cacao (cocoa) powder
4 tablespoons shredded unsweetened coconut
2 tablespoons honey or agave nectar
1/4 teaspoon sea salt

  1. Place pecans in food processor and process until small and crumbly.
  2. Add dates and process again until the mixture sticks together and the dates are well processed.
  3. Add the remaining ingredients and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery. (There should still be air between the small bits so that you will be able to press them down into your brownie pan.)
  4. Dump the mixture into a brownie dish or small cake pan and press down firmly using your clean hands. Refrigerate to chill an hour or so to firm up. Frost with raw chocolate icing if desired.

Peanut Butter Cream Cheese Brownies

Brownie Batter
1 stick unsalted butter 
1 cup cane sugar
1 teaspoon vanilla extract
2 eggs
1/3 cup unsweetened baking cocoa powder
½ cup all-purpose flour
¼ teaspoon baking powder
Pinch salt

Cream Cheese Peanut Butter Mixture 
4 oz cream cheese, softened 
2 tablespoons sugar
1 egg
3/4 cup smooth peanut butter
1/2 teaspoon vanilla
1/2 teaspoon sea salt

  1. Heat oven to 350°F. Grease a 9″ square baking pan.
  2. For the brownie batter: Heat the butter over low heat in a heavy saucepan until melted. Stir in the sugar and vanilla.
  3. Add the eggs one at a time, beating well after each addition. Add the cocoa; beat well until well blended.
  4. Add the flour, baking powder and salt; beat well.
  5. For the peanut butter mixture: Beat together the cream cheese, eggs, sugar, salt and vanilla. Add the peanut butter and mix until smooth. 
  6. Drop dollops of the peanut butter cream cheese mixture over the top of the brownie batter. Using a knife, gently swirl the peanut butter cream cheese mixture into the brownie batter until you have a nice looking pattern. Try to swirl into the corners and edges of the pan.
  7. Bake for 35 – 40 minutes, or until a toothpick inserted in the center comes out clean.

Paleo Zucchini Brownies

Adapted from

1 cup almond butter
¼ cup cocoa
1 cup shredded zucchini
1/3 cup raw honey, heated
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup dark chocolate chips.

  1. Heat oven to 350°F and grease a 9 x 9 baking pan. Combine almond butter and honey in a bowl. Beat in the egg and vanilla. Stir in zucchini.
  2. Sift in the cocoa, cinnamon, and baking soda and mix well. Stir in chocolate chips.
  3. Pour into prepared baking pan and bake for 30-35 minutes or until a toothpick comes out clean.

Coconut Oil Brownies

¾ cup cane sugar
1 cup coconut oil, melted
1 teaspoon vanilla extract
2 eggs
1/2 cup white spelt flour or all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon sea salt
1/4 teaspoon baking powder
½ cup chopped walnuts

  1. Heat the oven to 350°F. Spray a 8 x 8-inch baking pan with nonstick cooking spray.
  2. Beat together the sugar, coconut oil, vanilla and eggs in a medium bowl until smooth. Add the flour, cocoa powder, salt and baking powder and stir until just combined. Stir in the walnuts.
  3. Spread batter evenly in prepared pan. Bake until brownies are set in the center, 25 – 30 minutes. Let cool before cutting.

Chocolate Ginger Brownies

1 stick butter
1/2 cup semisweet chocolate chips
1 cup natural cane sugar
2/3 cup all-purpose flour
1/4 cup cocoa powder
2 eggs
1 teaspoon grated peeled fresh ginger
1/2 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon sea salt

  1. Heat oven to 325°F. Spray an 8-inch square baking pan with cooking spray. Melt butter and chocolate together in a heavy-bottomed saucepan over medium-low heat, stirring until smooth. Remove from heat, and stir in remaining ingredients.
  2. Pour batter into pan. Bake until a toothpick inserted into center comes out with moist crumbs, about 35 minutes. Let cool completely. 

Chocolate Avocado Brownies


3/4 cup unbleached flour
1/2 cup cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup mashed avocado (1 large or 2 small)
1/2 cup white sugar
1/2 cup brown sugar
2 large eggs
1/2 cup canola oil or 1 stick melted butter
1 teaspoon vanilla

  1. Heat the oven to 350°F. Lightly oil an 8-inch square baking pan.
  2. In a large bowl, mix the flour, cocoa, salt and baking soda, crushing any lumps of cocoa with the back of your spoon.
  3. In a food processor, puree the avocado until completely smooth. Add the white and brown sugars and process, then add the eggs, oil or butter and vanilla and process until smooth. Scrape the avocado mixture into the flour mixture and stir to combine. Spread the batter in the prepared pan.
  4. Bake for 20-25 minutes, until the top looks dry and a toothpick inserted in the middle of the pan comes out with big wet crumbs attached-not dry. Don’t overbake, if you like a gooey brownie, take it out while a little gooey in the middle and chill to make it easier to cut. Cut into 16 squares and serve.