Gingerbread Brownies (grain-free & sugar-free)

Prep: 20

Cook: 22

Cool: 1

Total: 1 42

These festive gingerbread brownies combine all the holiday flavor you expect from gingerbread with chocolate, making for a unique and delicious treat!

Servings:

Calories: 155kcal

Equipment

Parchment Paper
food processor
8x8 baking pan

Ingredients

3 Tablespoons coconut flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
Pinch salt
¼ cup coconut oil melted
¾ cup coconut palm sugar you can substitute 3/4 cup Pyure or a similar sweetener for a sugar-free option
3 Tablespoons black-strap molasses
3 Large Eggs
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350° F and grease an 8x8 pan with coconut oil or line with parchment paper.
In a large bowl, sift together the coconut flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves, and add a pinch of salt. Set aside.
In a blender or food processor, combine, the eggs, melted coconut oil, coconut sugar, molasses, vinegar, and vanilla. Blend on high for a minute or two.
Add the dry ingredients to the blender and blend on high, until everything is well incorporated.
Pour the batter in the prepared pan and smooth the top.
Bake for 20 to 22 minutes, or until a toothpick inserted in the middle comes out clean.
Let your brownies cool for 10 minutes in the pan and finish cooling completely on a wire rack.
Cut into 9 to 16 squares, depending how big or small you want each square to be.

Notes

You can add ½ cup chocolate chip or chopped nuts to the brownie batter for added texture.

Nutrition values reflect using coconut sugar; the total sugar and carbohydrates will be less if you use a sugar substitute.

Nutrition

courses: Dessert

cuisine: dessert

keyword: baked goods, dessert, grain free, low-carb, sugar free