This Gluten Free Brownie Recipe is filled with heart-healthy fats and fiber filled pecan flour. It's naturally sweetened with dates and the perfect treat the entire family can enjoy!
Preheat oven to 375 degrees F. Place dates in a microwave safe cup and add water. Heat in the microwave for 90 seconds. Remove and let sit 5 minutes.
To a high powerered blender or food processor, add the dates with the water, avocado, egg, vanilla and salt. Blend (or process) until smooth, about 1 minute. Add in the cocoa powder, pecan flour, baking soda and cane sugar. Continue to blend (or process) until smooth.
Line an 8x8-inch square pan with parchament paper. Pour the brownie batter into the pan and gently press the crushed walnuts into the top.
Bake for 25 minutes. Remove and let cool before slicing.
Brownies will keep in an airtight container in the refrigerator for up to 10 days or freeze for up to 3 months.
Notes
To make the brownies vegan (though note I haven’t tried this with these as I love my choline-rich eggs), you can try the following as an egg-replacer:
Note if you don't have pecan flour, you can sub in almond flour. Or, if you don’t mind if they remain gluten-free or not, you can substitute in a white whole-wheat flour or alternative flour of your choice.
Nutrition Facts
Gluten Free Brownies
Amount Per Serving
Calories 152Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Cholesterol 18mg6%
Sodium 104mg4%
Potassium 249mg7%
Carbohydrates 17g6%
Fiber 4g16%
Sugar 11g12%
Protein 6g12%
Vitamin A 68IU1%
Vitamin C 2mg2%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.