Monica Swanson

the grommom

The Best Sugar Free, Gluten Free, Moist and Delicious Brownies

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Healthy, gluten-free, sugar-free brownies that are super moist and taste amazing!


Two weeks into my sugar-fast month and things are going well!  Since I don’t typically eat a ton of sugary foods, it hasn’t been too torturous.  However, I also don’t normally restrict myself from any-thing, so I have caught myself more than once reaching for something sweet, only to stop short (and cry a small, silent tear.)

So though I haven’t suffered too much, I have craved something sweet after a meal.  I decided it was time to create a dessert that wasn’t just substituting real sugar with fake,  but actually something that I could say is honest-to-goodness healthy.  Yes, a healthy dessert…That tasted great.  Why not?

My boys immediately doubted me.

Which cued:  game on, boys.  Watch me. 

Since my dad is still in town, and he is has Celiac Disease, I wanted to go gluten-free as well.  Then I upped my game again, and chose not to use a gluten-free flour mix.  Instead: I wanted to go completely flour-less.  Because when I go in, I’m ALL IN

GRAIN FREE, SUGAR FREE, HEALTHY BROWNIES.  BOOM!

 

 

My mom, who is a natural in the kitchen, (and becoming quite an expert in the gluten-free department) worked with me on these.  She suggested less in more, and eggs +coconut oil = moist and fudgey.  Oh yeah.  Also, dates are the perfect sweetener, (and in my opinion one of the yummiest and most overlooked foods around.)  Just 8 simple ingredients in a food processor (or hearty blender) and you’ve got yourself dessert.  Healthy, tasty dessert.  

These are truly delicious.  If anything, I would say the flavor is a little richer, in a fancy-dessert-sort-of-way. (it’s that 100% cacao that you just have to love.)  But you would never in a million years guess that these brownies have NO added sugar, no flour, no butter, and no fake anything.  They definitely exceeded my expectations.

When the sugar fast is over, I’ll continue to make these.  I hope you will too!

Enjoy the printable recipe below.  And don’t forget to Pin and Share with your friends too. (thanks!)

5 from 3 votes
Print

The Best Sugar Free, Gluten Free, Moist and Delicious Brownies

Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Monica Swanson

Ingredients

  • 2 unsweetened chocolate baking bars each 8 ounces
  • 2 Tablespoons unsweetened cocoa powder
  • 2 packed cups of dates pitted and chopped.
  • 6 eggs
  • 1 tsp. baking soda
  • 1/4 tsp sea salt
  • 1/2 cup coconut oil
  • 2 tsp. vanilla extract
  • 1/2 cup Chopped pecans or walnuts optional

Instructions

  1. Heat oven to 350 degrees
  2. Use coconut oil or light cooking spray to coat a 9X13 baking pan.
  3. In a food processor or strong blender, pulse chocolate bar, cocoa powder, baking soda, and sea salt. Mix until chopped well but not a fine powder.
  4. Add dates and pulse well.
  5. Add eggs, coconut oil, and vanilla until mixture is combined evenly. Add nuts if desires. Stir to check consistency; some small lumps are normal.
  6. Transfer to baking dish and bake for 20-25 minutes. Edges will begin to darken and pull away from pan slightly.
  7. Let cool before serving.

 

Doubters gonna doubt.

I win, boys.

Comment!?  What do you turn to for a healthy (or not ;)) sweet treat?   If you’re on the sugar fast, comment and tell me how you’re doing!

XO
Monica

PS  Want more sugar-free recipes?  This is my favorite (honey-sweetened) banana bread.    Also:  ALWAYS GOOD:  Family favorite energy balls/bars.

Aloha, Monica
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Comments

    • Hi Annmary! I Have not tried that, but I am always one to try subbing things for whatever I want to, so I’m going to say go for it! I would definitely only sub. Unsweetened chocolate since cocoa is unsweetened. but if you do use regular chocolate you would want to cut out some of the other sweet parts of the recipe (dates maybe?) Or go easy on the sweetened chocolate if you do use it! Let me know how it goes! aloha-

      Reply


  2. I made these for a New Year’s eve party. They were a big hit. People couldn’t believe that they were gluten-free, sugar-free. And, I was happy to have some leftovers the next day. I pinned them and will definitely be making them again. Thanks for the recipe!

    Reply

    • oh thank you so much Danielle! We also devoured ours and already my family is asking me to make more. 🙂 I appreciate you letting me know and also that you shared them on Pinterest! Blessings and Happy New Year!

      Reply

  3. These brownies are delicious! Finally a gluten-free and refined sugar-free brownie that actually tastes like a real brownie. These are fabulous! (I made some little slivers throughout the cooked brownies and then poured some heated 100% maple syrup mixed with cocoa powder over the top- yum!) My family, which is not gluten and refined sugar-free, thought they tasted like regular brownies! Thank you Monica!

    Reply

  4. I’m on the Whole 30 yet again and dying for some chocolate! So I’m going to make these on Valentine’s Day. Question, though: how much sea salt should I put in? In the instructions it says to add the sea salt in the blender but in the ingredients sea salt isn’t listed. Thanks!

    Reply

    • Hi Alana–Oh wow, good for you…I haven’t done Whole 30 but I’ve heard that once you get through the hard part most people do feel great. So sorry about that — I need to go edit I suppose. I believe it was a 1/4 tsp. of sea salt…I know it’s really just a pinch. (I’m out of town now so will have to check my notes when I am home. :)) Hope you love these!!!

      Reply

  5. Monica, Just double checking…the recipe says 2 baking bars (each 8 oz) but I am finding baking bars 4 oz per package. Do I really need to add two 8 oz bars? Thank you…I love reading your blog 🙂

    Reply

      • Copying what i just replied to Erica:
        It won’t matter what form the baking bars come in, but the total I put in my (large pan) was 16 ounces…I honestly think you could get by with less since they have a serious chocolate flavor in them. I always encourage people to play around with things and see what works for you! 🙂 Thanks for asking.
        As for salt– my mistake (going to add that to the recipe post now!) I used just 1/4 tsp. Not much needed! 🙂 Thanks for asking and for being a part of my blog. You’re gonna love these brownies!!! xo

        Reply

    • It won’t matter what form the baking bars come in, but the total I put in my (large pan) was 16 ounces…I honestly think you could get by with less since they have a serious chocolate flavor in them. I always encourage people to play around with things and see what works for you! 🙂 Thanks for asking.

      Reply

      • Thanks, Monica! I ended up making them yesterday before I saw your comment and used a total of 8 ounces and they were quite good. I will add more next time and see how it changes the recipe. 🙂

        Reply

  7. Lovely, I have a recipe for date and cashew fudge balls and I usually add cocoa for the chocolate version and roll it in desiccated coconut for a change. the recipe is literally 1 part nuts, (probably about 150g) blended fine to 2 parts fresh, unpitted dates. add about 5ml vanilla extract and it is good to go. if to dry I add a bit more dates. I use any nuts I have on hand and cocoa to taste if I want a chocolate flavour (cocoa is always unsweetened here in South Africa).
    Roll in to balls and into coconut if preferred
    refrigerate and enjoy

    Reply

  9. I can’t wait to try these! I am on the sugar fast also. I am eating more fruit and staying away from my coffee creamer and coffee drinks!

    Reply

  10. Question: Do you taste the dates at all? I don’t mind dates, but my kids aren’t fans. When I read the recipe to my husband he said “Ha, just use prunes.” He was joking, but then I got to thinking, “Why not?!” And we have prunes on hand in the fridge all the time here. Just a thought! ?

    Reply

    • Good question. I did not taste dates at all, and my sons who do not like dates had NO idea they were in there. They ate the brownies without even realizing they were healthy! 🙂 Prunes…are worth a try but might give it a slightly different flavor. If you try it, let me know for sure! 😉 aloha-

      Reply

  12. Looks delish! I can’t wait to try these out. I recently found out I have to avoid gluten (at least for a while) for my eczema so I have been looking for good gluten free, lactose free sweet treats. Thanks!

    Reply

  13. Brownies are my absolute favorite dessert! But I am on the sugar fast also, so I’d like to try your recipe. Unfortunately coconut is one of the things I really don’t love. I’m not a great cook so I don’t know if I can substitute the coconut oil for something else? And would coconut oil actually give things a coconut-y flavor?

    Reply