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Grain-Free Dairy-Free Fudge Brownies with Peanut Butter and Cocoa Recipe

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3.8 from 11 reviews

These grain-free fudge brownies are a deliciously rich and fudgy treat that is both gluten-free and dairy-free. Made with natural peanut butter, coconut flour, and sweetened with dates and honey, these brownies offer a healthier alternative without compromising on taste. Perfectly moist with a luscious chocolate frosting, they are simple to prepare using a food processor and baked briefly for a soft, indulgent texture.

Ingredients

Brownie Batter

  • 80 grams dates (approximately 11 regular non-Medjool dates)
  • 2 teaspoons vanilla extract
  • 1/4 cup natural peanut butter (no added fat or sugar)
  • 2 tablespoons milk of choice
  • 1/4 cup refined coconut oil, melted
  • 1 large egg (50 grams, out of shell)
  • 1/4 cup coconut flour
  • 1/3 cup Dutch-process cocoa powder
  • 1/2 teaspoon baking powder

Chocolate Frosting

  • 1 1/2 tablespoons refined coconut oil
  • 1/4 cup natural peanut butter
  • 2 1/2 tablespoons Dutch-process cocoa powder
  • 1 tablespoon honey

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9″ x 5″ loaf pan with parchment paper for easy removal or alternatively spray the pan with baking spray to prevent sticking.
  2. Process Dates: In a food processor fitted with an S-blade, blend the dates until they form a spreadable paste that’s not too liquid.
  3. Add Wet Ingredients: Add vanilla extract, peanut butter, milk of choice, and melted coconut oil to the dates and blend until the mixture is smooth and homogeneous.
  4. Add Egg: Incorporate the egg by pulsing just until combined to avoid overmixing which could affect texture.
  5. Combine Dry Ingredients: Add coconut flour, Dutch-process cocoa powder, and baking powder to the mixture. Pulse once or twice to begin mixing, then finish folding in with a plastic spatula until just combined.
  6. Bake the Brownies: Pour the batter into the prepared loaf pan and bake for 10 to 12 minutes, or until the top appears set but still soft to the touch. Avoid overbaking to retain a fudgy texture.
  7. Cool Completely: Allow the brownies to cool fully in the pan before applying frosting for best results.
  8. Make the Frosting: In a small pan over low heat, melt coconut oil, peanut butter, and cocoa powder together until smooth. Remove from heat and stir in honey until well incorporated.
  9. Frost the Brownies: Spread the frosting evenly over the cooled brownies. Return the loaf pan to the refrigerator to let the frosting set, facilitating cleaner cuts.
  10. Serve and Store: Once the frosting has firmed up, cut the brownies into portions. Store them in an airtight container in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Using parchment paper in the loaf pan makes removing the brownies much easier and prevents breaking.
  • Be careful not to overmix the batter after adding the egg to maintain a soft texture.
  • The coconut flour absorbs a lot of moisture, so precise measuring is important for texture balance.
  • If you prefer a sweeter frosting, you can adjust the amount of honey to taste.
  • These brownies keep well in the fridge and can be enjoyed chilled or at room temperature.

Find it online: https://bitezly.com/grain-free-dairy-free-fudge-brownies-with-peanut-butter-and-cocoa-recipe/