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    Sweet Potato Peanut Butter Brownies by AvacadoEats!

    Sweet Potato Peanut Butter Brownies by AvacadoEats!

    We were going to wait to introduce our next guest blogger, but this recipe IS JUST TOO GOOD, and it didn't seem fair to keep it from you!
    So allow us to introduce Ava, of AvacadoEats! This talented young lady is passionate about distance running, living a balanced healthy lifestyle, and most importantly eating, REAL FOOD. If you follow her on instagram (if you're not, you SHOULD), you know she plates up drool worthy dishes, like this one below with our Cake Donut on top!
    When Ava told us she used our Organic 7 Seed Flour to make Sweet Potato Peanut Butter Brownies we knew we had to share it with you!  Thank you, Ava!!! Find recipe below!
    Hey everyone I’m Ava!
    I have a huge sweet tooth, and call myself one of (if not THE) biggest Guiltless Goodies fan. I love how they make the best tasting treats EVER- that aren’t loaded with a bunch of processed junk. Now that I know they make a 7 Seed Flour that is fun and easy to bake with- my addiction just got even more real. I hope you like the recipe!
      Sweet Potato Peanut Butter Brownies (GF)
      • 1 cup organic 7 seed flour
      • 2/3 cup coconut sugar
      • 1/2 tsp baking soda
      • 1/2 tsp baking powder
      • 1/4 cup cacao powder
      • 2 eggs
      • 1/2 cup coconut oil (measured liquid)
      • 1/3 cup maple syrup
      • pinch of salt
      Peanut Butter Top:
      • 1/4 cup peanut butter
      • 1/2 cup canned sweet potat
      • 1 egg
      • 1/4 cup coconut sugar
      • dash maple syrup (if you want sweeter)
      Directions:
      • preheat oven to 350 and line a baking dish with parchment and non stick spray
      • to prepare the brownie mix, mix wet ingredients and dry ingredients in 2 separate bowls. stir dry mix with hands to ensure no clumps.
      • gradually add dry ingredients to wet ingredients and mix until combined
      • pour into parchment lined dish
      • to prepare peanut butter topping, add all ingredients in a bowl and whisk together
      • pour mixture over top of the brownie mix in horizontal and vertical lines
      • make swirling motions with knife through pan to create a swirled look
      • bake for 45 to 50 min
      • let cool for 10 min, then eat and enjoy!

       

      If you make this recipe please tag us and Ava so we can see your yummy brownies!

      Guiltless Peppermint Brownies (gluten, grain and dairy free)

      Guiltless Peppermint Brownies (gluten, grain and dairy free)
      Home for the Holidays! Join us in our kitchen and make these delicious and nutritious Guiltless Peppermint Brownies! Made with our Organic 7 Seed Superfood Flour, unrefined coconut oil, unrefined coconut palm sugar, organic eggs and more! A perfect gift for loved ones or gathering!

      Read more

      Guiltless Chocolate Chip Pumpkin Brownies {gluten, grain, dairy, corn, yeast-free}

      Guiltless Chocolate Chip Pumpkin Brownies {gluten, grain, dairy, corn, yeast-free}



      It's that time of year around here! When everything gets better with pumpkin! Thank goodness for the canned pumpkin for all the of the delicious pumpkin goodies! I can't imagine having to roast a big pumpkin every time I wanted to test a new pumpkin recipe - can I get an amen?! And truly, canned pumpkin is not cheating! It's purely 100% pumpkin - no added ingredients or fillers, so don't feel bad, and yes, you can still consider yourself a culinary master :) - even if you have to whip out the can opener! 

      This pumpkin recipe went over really well at our house, because it isn't over-the-top pumpkin. The rich and fudgy chocolate brownie is a delicious balance to the earthy pumpkin and cinnamon. 

      These will definitely be in Guiltless Goodies rotation this fall season! A real treat that will win over everyone! 

       

      Ingredients: 

      Brownies:

      Ingredients:

      1/2 cup Coconut Oil (measured in solid state)

      8 oz Dark Chocolate (your preferred %) chopped or chips

      3/4 cup Coconut Palm Sugar

      3 Large Eggs

      1 tbsp Vanilla Extract

      1 cup Guiltless 7 Seed Flour

      1/4 tsp Sea Salt

      1/4 cup Dark Chocolate Chips

       

      Pumpkin Filling:

      1/2 cup canned pumpkin

      1 whole egg

      3 tbsp coconut sugar

      1 tspn cinnamon

      1 tspn pumpkin pie spice 

       

      Directions:

      1. Preheat oven to 350 degrees F. Spray an 8x8 inch (or 9x9 inch) square pan with non-stick cooking spray. (Lining pan with parchment paper helps brownies to come easily, too, but not necessary.) 

      2. In a small sauce pan on low heat, place coconut oil and 8 oz of dark chocolate. Melt together, stirring frequently. 

      3. Once chocolate is melted, pour into a large bowl to cool slightly. Whisk in coconut sugar. 

      4. Add eggs, whisk together. Whisk in vanilla. 

      5. Add Guiltless 7 Superfood Flour and Sea Salt, and whisk until well combined. 

      6. Transfer brownie batter to prepared baking dish, and spread evenly. 

      7. Make Pumpkin Filling: whip together all filling ingredients with an electric mixer. 

      8. Drop spoonfuls of pumpkin filling over the top of the brownie batter. Using a butter knife, swirl the pumpkin into the brownie batter, trying to work some of the pumpkin down and some of the brownie batter up to make swirl marks. Sprinkle with chocolate chips. 

      8. Bake for 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs attached and edges are darkened. 

      9. Cool completely (at least 10 minutes) on a wire rack before cutting into squares. 

      10. Cut into 9 squares for larger brownies or 16 squares for smaller brownies. 

      11. ENJOY! 

       

       

       

      Fudgy Cream Cheese Brownies

      Delicious Fudgy Gluten-Free Cream Cheese Brownies 

      Last week, National Cream Cheese Brownie Day was an official day on the National Food Calendar! We couldn't help from celebrating by baking up a batch of our classic Guiltless Fudgy Brownies and adding a layer of whipped cream cheese on top! We loved the way they turned out and so did all of our gracious tasters. :) This would be a wonderful Valentines treat if you're still looking for your perfect dessert! 

       

      You know these usual suspects... we keep our ingredients clean and simple. 

      After whipping the cream cheese, maple syrup and vanilla together, we dolloped it around the center of the pan, on top of the unbaked brownie batter. Then took a knife and gently spread it (gently is the key word here) to make an inside square. We liked that the outside of the brownie pan had a plain brownie edge. You could also swirl the cream cheese into the batter, but we wanted a thick layer of cream cheese on top for the full pow flavor!

      All spread out. Not perfect, but ohhh it tastes so perfect! 

      Out of the oven and cooled. These are all they're stacked up to be. :) Gooey, rich and fugy on the bottom and creamy and tangy on the top. We baked this batch for about 30 minutes, but the cream cheese got a little too brown, so we lowered the next batch to 25 minutes and it was perfect! 

      Pair with some fresh strawberries or raspberries and some iced coffee to really kick things up a notch! 

      GLUTEN-FREE FUDGY CREAM CHEESE BROWNIES 

      Yields 16 brownies 

      Ingredients:

      1/2 cup Coconut Oil (measured in solid state)

      8 oz Dark Chocolate (your preferred %) chopped or chips

      3/4 cup Coconut Palm Sugar

      3 Large Eggs

      1 tbsp Vanilla Extract

      1 cup Guiltless 7 Seed Flour

      1/4 tsp Sea Salt

       

       

      Cream Cheese:

      8 oz Full Fat Cream Cheese, room temperature 

      1/4 Real Maple Syrup

      1 tsp Vanilla Extract

       

      Directions:

      1. Preheat oven to 350 degrees F. Spray an 8x8 inch (or 9x9 inch) square pan with non-stick cooking spray. 

      2. In a small sauce pan on low heat, place coconut oil and 8 oz of dark chocolate. Melt together, stirring frequently. 

      3. Once chocolate is melted, pour into a large bowl to cool slightly. Whisk in coconut sugar. 

      4. Add eggs, one at a time, whisking well after each one. Whisk in vanilla. 

      5. Add Guiltless Organic 7 Seed Flour and Sea Salt, and whisk until well combined. 

      6. Transfer brownie batter to prepared baking dish, and spread evenly. 

      7. Whip cream cheese, maple syrup and vanilla extract with a mixer until creamy and smooth. Dollop the whipped cream cheese on top of the brownie batter. Then using a butter knife or spatula, spread out the cream cheese. 

      8. Bake for 25 minutes, until a toothpick inserted in the center comes out clean and cream cheese is a light golden color. 

      9. Cool completely (at least 10 minutes) on a wire rack before cutting into squares. 

      10. ENJOY! 

       

      *Store in fridge

      Chocolate Covered Strawberry Brownies

      Paleo Chocolate Covered Strawberry Brownies with Toasted Coconut

      Most folks I know are prettyyy crazy about chocolate. So, if that's you, this recipe is for you, my friend! Personally, I am head over heels for these rich and decadent Toasted Coconut & Chocolate Covered Strawberry Brownies! This recipe includes three of the world's most favorite ingredients as it's MVP's: dark chocolate, fresh strawberries and unsweetened coconut, baked all together in the most delicious, tasty, Guiltless treat! And they're beautiful, too! 

      I sprinkled a layer of unsweetened coconut on top of the Guiltless brownie batter before baking, and the coconut toasted up perfectly on top while the brownies baked below! The coconut adds a slightly sweet, toasty, and nutty flavor to balance out the fudgy brownies and ooey-gooey chocolate sauce. The fresh and sweet strawberries tie all together!

      Gluten-Free, Grain-Free, Paleo Chocolate Covered Strawberry Brownies with Toasted Coconut Recipe 

      Ingredients:

      1/2 cup Coconut Oil (measured in solid state)

      8 oz (approx 1 1/2 cups) Dark Chocolate chopped or chips (your preferred %) 

      3/4 cup Coconut Sugar

      3 Large Eggs

      1 tbsp Vanilla Extract

      1 cup Guiltless 7 Seed Flour

      1/4 tsp Sea Salt

      1/3 cup unsweetened coconut flakes 

       

      Chocolate Sauce:

      1 cup organic strawberries, thinly sliced

      1/3 cup unrefined coconut oil

      1/3 cup cocoa powder

      2 tablespoons maple syrup

       

      Directions:

      1. Preheat oven to 350 degrees F. Spray an 8x8 inch (or 9x9 inch) square pan with non-stick cooking spray. 

      2. In a small sauce pan on low heat, place coconut oil and 8 oz of dark chocolate. Melt together, stirring frequently. 

      3. Once chocolate is melted, pour into a large bowl to cool slightly. Whisk in coconut sugar. 

      4. Add eggs, one at a time, whisking well after each one. Whisk in vanilla. 

      5. Add Guiltless 7 Seed Flour and Sea Salt, and whisk until well combined. 

      6. Transfer brownie batter to prepared baking dish, and spread evenly. Spread coconut flakes out evenly over the batter. 

      8. Bake for 35 minutes, on center rack, or until coconut is toasted and golden brown, and toothpick inserted into middle of brownies comes out clean or with a few crumbs attached. 

      9. Cool completely (at least 10 minutes) on a wire rack.

      10. In a small bowl, combine coconut oil, cocoa powder and maple syrup. Whisk together until smooth.

      11. Spread strawberries out evenly over the cooled brownies. Pour sauce over brownies. 

      10. Refrigerate for 1.5 hours or until sauce hardens. 

      11. Slice into 16 small brownies and enjoy! (Store in an airtight container in the fridge for up to 2-3 days)

       

       

       

       

      Immediately after taking these photos, I scarfed down 2 or 3 of these (depends on if you count the one I shared with Hank), and I still felt great afterwards! No carb coma, sugar crash or stomach ache - at all! Pretty amazing!

      After all the training I was doing for the marathon, I took a break, only running a handful of times since Valentine's Day!  I broke my running hiatus this morning with a 4.5 mile run with a good friend and Luke's Locker running club that runs downtown, around the Capitol, over the Lamar bridge and through Town Lake. It's beautiful, and I felt AMAZING all day. I was still on a runner's high well into the afternoon. I've had so much energy and just a strong and happy state of mind. The power of exercise and endorphins is so real!! How do I ever forget that?! And during my 6am run, I was definitely looking forward to getting home and having a Guiltless brownie for breakfast! ;) 

      Oh, and one last thing, this recipe is a keeper because these brownies are as pretty as they sound! Definitely nice enough to make for a special occasion, wedding or baby shower! 

       

      (Chocolate Strawberry Sauce adapted from Bakerita.)

      Guiltless Blueberry Brownies

      A new mom-friend celebrated her birthday last week, and since I knew I'd be seeing her at MOPS (Mothers of Preschoolers) on Thursday, I decided to whip her up a batch of Guiltless Brownies for her special day! I know she's a chocolatey chocolate girl, like me! The richer, the denser, the gooey-er, the better! It turned out that it rained like cats and dogs that Thursday morning keeping us both at home, and I didn't even get to see my friend that day. Super sad for her ;) but nice for my little family who enjoyed the delicious blueberry brownies all weekend long, and I have a new recipe to share with you!  Isn't life sweet like that, when you set out to do something nice for someone else, you always end up getting blessed in return, too!  (Don't worry, I'm going to make her another batch next time we get together!) :) 

      The day before MOPS, I was taking care of both boys and working from home, so didn't have time to run to the store. So I popped open my fridge, freezer and pantry to see what I had to work with. An abundance of blueberries!

      Unfortunately, I only had frozen blueberries on hand, but they still worked fine. I prefer baking with fresh blueberries and leaving the frozen ones for our smoothies. I find frozen blueberries lose their plumpness after they thaw, burst easily and also leave a lot of moisture in the baked goodies.

      I later made these brownies again with fresh blueberries, and we much preferred them that way! 

      The chocolate and fruit combination is so good, because the rich chocolate gets broken up by the fresh and light flavor of the fruit. // You can check out my Toasted Coconut & Chocolate Covered Strawberry Brownies here for another brownie with fruit recipe.  

      Ingredients:

      1/2 cup Coconut Oil (measured in solid state)

      8 oz (approx 1 1/2 cups) Dark Chocolate chopped or chips (your preferred %) 

      3/4 cup Coconut Sugar

      3 Large Organic Eggs

      1 tbsp Vanilla Extract

      1 cup Guiltless 7 Seed Flour

      1/4 tsp Sea Salt

      1 cup fresh blueberries 

      1 handful dark chocolate chips 

       

      Directions:

      1. Preheat oven to 350 degrees F. Spray an 8x8 inch (or 9x9 inch) square pan with non-stick cooking spray. 

      2. In a small sauce pan on low heat, place coconut oil and 8 oz of dark chocolate. Melt together, stirring frequently. 

      3. Once chocolate is melted, pour into a large bowl to cool slightly. Whisk in coconut sugar. 

      4. Add eggs, one at a time, whisking well after each one. Whisk in vanilla. 

      5. Add Guiltless 7 Seed Flour and Sea Salt, and whisk until well combined. 

      6. Gently fold in blueberries. 

      6. Transfer brownie batter to prepared baking dish, and spread evenly. Sprinkle handful chocolate chips on top of batter. 

      8. Bake for 40 minutes, on center rack, or until toothpick inserted into middle of brownies comes out clean or with a few crumbs attached. 

      9. Cool completely (at least 10 minutes) on a wire rack.

      10. Slice into 9 large or 16 small brownies. Garnish with additional fresh blueberries, optional. 

       

      *Store in an airtight container in the fridge for up to 3-4 days