I baked some brownies with my little 3-year-old the other day. They turned out really well and the kids loved them! I always consider it a victory when something dairy, egg, peanut, and wheat free come out tasting so yummy. My boys’ have always lived with food allergies so they are pretty easy to please since they don’t know any different. I, however, do know the difference. I have tasted egg and butter laden brownies, and while they aren’t the healthiest thing in the world, they do taste pretty fantastic. Are these Sunbutter brownies identical to their counterparts? Not quite, but they are still quite delicious. Moist, rich, and studded with chocolate. It’s hard to complain about that!
adapted from the Spunky Coconut
- 1/2 cup + 2 tbsp. of water
- 1/8 tsp xanthan gum
- 1/2 tsp baking soda
- 1 cup sunbutter*
- 3 tbsp gluten-free flour blend
- 1/3 cup honey
- 1/3 cup sugar
- 1/4 cup cocoa powder
- 1/4 cup chopped chocolate (we used Trader Joe’s semi-sweet callets)
Preheat oven to 325 degrees. Grease an 8×8 pan. With a mixer, beat together the water and xanthan gum. Add the remaining ingredients (except chocolate) and mix until well blended. Fold in chopped chocolate. I think these would be great with some chopped walnuts or pecans as well. Spread batter into prepared pan. Bake for 30-35 minutes. We sprinkled ours with a little powdered sugar but they would be just as delicious plain.
*You can use peanut butter or almond butter instead of sunbutter if you wish.