From now on, these Super Moist Flourless Brownies are the ones I will be making for my family. I’m very happy to share that there are no bananas involved in the making of this recipe. Allow me to explain how I really feel about this…
Deliver me from all recipes that are naturally sweetened with bananas. (See also: Pudding made creamy because of avocados.)
I love the idea; I think it is beautiful. What a fantastic way to sneak in fruits and veggies by adding them to our treats! But I’ve tried the banana-peanut butter-cocoa powder ice cream and I just can’t make myself like it. The same is true of the pancakes made with only bananas and eggs. Chocolate pudding made by blending avocados? I just can’t.
Am I picky? I like to think not. For goodness sake, I’m the girl who eats fresh spinach straight out of the container as a snack (basically this is me being too lazy to actually take time to get out bowl and a fork). So picky I am not. But I just can’t get into eating blended frozen bananas that are pretending to be ice cream.
Should we broach the subject of brownies made with black beans? I think this is a genius idea, but my children are less than impressed. Most of my healthy attempts at creating a low-sugar-no-flour brownie have fallen ridiculously short of, “Mom, make them this way every time!”
Until now.
The ingredients in these Super Moist Flourless Brownies won’t even shock you. There’s no secret ingredient that will cause you to cringe or question whether or not your family might actually try one.
You’ll be wonderfully amazed! These brownies actually have the taste and texture of brownies that come from a box, only of course, the real food ingredients make them even more delicious! My kids took a bite of these and couldn’t believe that these brownies were “actually healthy.” Our first pan lasted a very short time.
Look at these ingredients! How good can we feel about feeding these brownies to our kids? Good enough to serve them for breakfast? Absolutely.
Super Moist Flourless Brownies
- 1½ cups (12-ounces) Almond Butter
- ½ cup honey
- ½ cup unsweetened cocoa powder
- 2 eggs
- ½ teaspoon baking soda
- Stir all ingredients together until well combined.
- Spread batter into a buttered 8x8 inch baking dish.
- Bake in a 350 degree oven for 18-20 minutes. (Remove them from the oven when they are just slightly underdone so they come out moist!)
Can you sub out peanut butter for almond butter? I don’t know why not. In fact, I think that would create a delicious chocolate-peanut butter brownie worth writing home about.
Enjoy the simplicity of this recipe! Get excited about the nourishment and energy the brownies provide. Savor eating brownies for breakfast with your morning coffee. Delight in the fact that there are no bananas involved in the making of this treat. As for me and my house, we’ll save the bananas for creating smoothies and banana bread.
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Did you notice that this new Super Moist Flourless Brownie recipe includes only 5 ingredients? How does this keep happening?? (OK, I admit. I’ve been on a High Five Recipe rampage. We all win when I get on a kick like this!)
Want 111 more recipes that include 5 or fewer real food ingredients? Here’s our best collection!
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I guess I know what I’m making next….
Thank you for sharing!!!
Hi Laura,
What type of cocoa powder do you use? I recently found some research regarding cocoa powder having high amount of a toxin called cadmium and that the level of healthy flavanols varies by brand too. Curious if you heard that too and found a good cocoa powder to use.
Thanks!
Nicole, I have been using LIVfit organic *cacao powder. It works and tastes just the same as cocoa powder. It is suppose to be much better for you. I have not done any research on it but here is an article that explains the difference between the two, it is the processing. https://iquitsugar.com/raw-cacao-vs-cocoa-whats-the-difference/
Additionally, I can find it a Wally World for a reasonable price and it comes in a much larger quantity (always nice for larger families) so I have been gladly purchasing it.
(Looking forward to trying this recipe with it.)
I use this one: https://www.amazon.com/gp/product/B00HES9CMS?ie=UTF8&tag=wwwheavenlyho-20&camp=1789&linkCode=xm2&creativeASIN=B00HES9CMS or this one: https://www.amazon.com/gp/product/B000ISZ310?ie=UTF8&tag=wwwheavenlyho-20&camp=1789&linkCode=xm2&creativeASIN=B000ISZ310
Ironically, after my post I sent an email to Viva Naturals asking if they had a test on heavy metals in their product. Viva Naturals looked like my best option since it was organic and affordable. They replied this morning with a report – impressive!
Unfortunately, the test shows .84ppm of Cadmium. The World Health Organization (WHO) recommends that no cocoa product should contain more than 0.3 micrograms (mcg) of cadmium per gram of chocolate. (the ratio of ppm to mcg is 1). European Food Safety Authority (EFSA) is starting new regulations in 2019 for the allowed levels of Cadmium in food – I found one source stating the new limit for cocoa powder will be .60mcg and recommendation to limit your weekly consumption to 2.5mcg.
Personally I’ve been using cocoa powder instead of sugar in smoothies, as an alternative in desserts and in my daily coffee (well over the above recommended limited). I’m still researching to find more information but for now it looks like I’ll switch to cocoa nibs and certain bars where tests have come back close to zero for cadmium or lead.
It’s a complete bummer because the powder is such more convenient and universal! Trying to avoid potential toxic issues with foods is SO overwhelming but if I’m using it in a lot in foods I’m feeding myself and my kids I don’t want to take the risk. So for now, sorry cocoa powder – you will be missed. :(
For those of us with nut allergies, would a sunflower seed butter work?
I don’t see why not!
Awesome!!!! Thank you for sharing!!! I’m so excited to make this!!??
Awesome! I can’t wait to make these!! Thank you for sharing this!!!?
This looks like a winner to me! I’ll be trying it out next week. I’ve also been meaning to comment that your recipe for Stir and Pour Bread has become my go-to recipe since I tried it a few weeks ago. I make at least 4 loaves a week. My 5 kiddos all love it! Thanks for sharing your recipes!
I made these last night and they were awesome! My youngest son said “How did you get them so chewy? These are the best brownies you have ever made!” Thanks for sharing. :)
I made these tonight with peanut butter instead of almond. They came out dry. I double checked the recipe nd put the right quantities. What did I do wrong?
I’m not sure, mine are always moist! Try cooking them for fewer minutes, maybe?
Which almond butter are you using?? Thanks!
I use whatever I can find. This is my favorite brand: https://www.amazon.com/gp/product/B01MG5SZ3J?ie=UTF8&tag=wwwheavenlyho-20&camp=1789&linkCode=xm2&creativeASIN=B01MG5SZ3J&th=1
I love this idea! So I just made these tonight. I substituted natural unsweetened peanut butter but didn’t make any other adjustments. I should have! The batter was very thick, think dry sugar cookie batter when you need to roll them out. I cooked them for 25 min at 350. They were very dry and crumbly. I think I cooked them way too long. So, it was a fail for me. (Although we are just serving them in a bowl with milk or canned coconut milk) I will try them again though. If you have any suggestions, I’m all ears!
Interesting! Maybe add an additional egg next time? And bake for 18-20 minutes?
Love your recipes… this one, not so much. We used PB and only 1 of 6 liked it enough to eat it or call it a brownie.
Just tried it with peanut butter. Definitely crumbly but still good. Will try adding another egg next time. I did take it out at 20 min.
Hi Laura! I have to be sugar free. Do you think I could sub the honey? Maybe some coconut oil & Pyure (powdered stevia & erythritol blend)? Thanks!
I think that sounds like it could work, but I can’t say for sure. It’s worth a try!