Easy Gluten Free Brownies

Easter is almost here which means my willpower and sweet tooth are about to be seriously tested. I know sugar is my weakness and the cause of many healthy issues and weight gain, but when pastel chocolates and candies are flaunted in front of your face its hard to say no. That’s why I created these healthy gluten free brownies to help satisfy your sweet tooth without sabotaging how you feel. I may have reduced the health factor by adding some festive mini eggs to the batter but that’s just because they are so cute and I’m a sucker for anything cute. Skip the added chocolates to keep this recipe healthy – it will still feel indulgent.



I want you to feel amazing and live your best life – for me that includes enjoying the occasional dessert. We need to stop restricting ourselves but instead make small changes that allow us to feel good while enjoying a little dessert. These brownies are grain free, gluten free and dairy free not to mention they have healthy fats and fibre. With small changes you can still enjoy delicious desserts without feeling guilt. Of course we still want to consume in moderation.





These one pot brownies are chewy, easy to make and a healthy alternative to the traditional recipes.


Stack these cuties high on a cake plater and proudly serve at your Easter celebration. There’s no need for high sugar and refined flour desserts, everyone will love these flourless gluten free brownies!


Gluten Free Chocolate Brownies
Prep time:
Cook time:
Total time:
  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder
  • 1/2 cup cashew butter
  • 1 cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 cup almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chopped mini eggs or pastel chocolates (optional)
  1. Preheat oven to 350 degrees.
  2. In a medium sauce pot melt together the coconut oil, cocoa powder and cashew butter over low heat.
  3. Turn off the heat and stir in the sugar, eggs and vanilla.
  4. Finally mix in the dry ingredients. Optionally, fold in the mini eggs or pastel chocolates.
  5. Bake for 35 minutes and let cool completely in the pan.


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