Wednesday, June 6, 2012

Yummy Good Brownies


Note: The above picture is not my own, though, mine do look basically the same. I just don't have a camera.

I haven't been able to peal myself away from chocolate... I'm working on it, though. In the meantime I love these chocolate peanut butter brownies. I assume you will use good quality organic ingredients, so I don't specify in the ingredients list. Enjoy! (This recipe could easily be made with carob. Is there any special conversion you use carob for chocolate, Nonie?)

4-5 ounces baking chocolate, (the kind you melt)
1 cup butter softened, or half cup softened butter/half cup coconut oil
1 1/2 cups rapadura 

3 eggs
1 cup ground almonds, (If you buy these raw, soak them over night in salt water, and then dry them in your oven at 150 degrees, it releases nutrients and neutralizes antinutrients found in the skins of the almonds. You can just grind these to a course meal in any food processor.)
3/4 cup sprouted grain flour

2 Tbl. Sp. Arrow root starch (Some grocery stores carry this now, if not try the health food store, or online.)
1-2 tsp. vanilla
Peanut butter, you choose the amount, I never measure :)

Melt the chocolate using a double boiler method, (I don't have a double boiler, so I just use a sauce pan and a glass bowl. You boil some water, and while it is simmering put a glass bowl with your chocolate in it in the water... pretty soon the chocolate is melted). Let the chocolate cool slightly, then add butter and Rapadura. Add eggs one by one, mixing thoroughly between each addition. Slowly mix arrow root with almonds, (arrow root tends to fluff into the air when mixed into batters by itself), and then add that mixture and the flour into the batter. Pour batter into pan size of your choosing, depending on how thick you like them. I don't grease my glass pan, and haven't had a problem. Put spoonfuls of peanut butter all over the top of the brownie batter, and then swirl it into the batter using a butter knife. Cook at 350, for approximately 20 minutes, depending on you oven. Brownies are done when the sides slightly pull away from the edges of the pan, but the center is still a little jiggly. Stores best refrigerated.

Note: You can make this recipe gluten free by omitting flour, and simply using a full cup of arrow root starch. Arrow root has a natural vanilla taste to it, so I might recommend reducing the sweetener a little if you choose to go this route.


  1. Bless you Lissa for finally posting this, after everything I've heard about it. No guilt about the chocolate! I still use it all the time, though I don't mind carob at all.

  2. Hmmm... should I show this to Keenan or not? He might do a backflip. I guess I should show him.

    I get arrowroot in bulk at Azure. Can't remember if I've found it elsewhere.

    You can substitute carob powder directly for cocoa powder, or use a combination if you like, which is how we started getting into it. 1 oz. unsweetened baking chocolate = 3 T. cocoa powder + 1 T. fat (melted butter or coconut oil), in case you want to try it with this recipe.


  3. Melissa, I finally made these last night. They made me like brownies again!!

    I used a mix of carob and cocoa powder to make them, and they turned out yummy good, for sure. :)