You know how I like to test out my favorite bloggers’ recipes? Well, I’ve been eyeing Kelly’s (The Spunky Coconut) gluten-free Flourless Brownies for a very long time.
The thing is they are made of almond butter and/or sunbutter and I had never purchased or even tried either before—until recently. Now I’m a big fan of both almond butter and sunbutter. So I went ahead and made the sacrifice and tested this recipe for you.
You can find Kelly’s original recipe here, but I’ll tell you the few changes that I made. My first time baking these I used all Sunbutter because we have a support group member who is allergic to almonds.
We weren’t having a support group meeting any time soon, but again I thought I’d go ahead and do a test baking session to see if these brownies were a winner. I know … silly to think they might not be … it’s one of Kelly’s recipes after all. All of her recipes are wonderful!
![Gluten-free Flourless Brownies are a sure and easy thing for brownie satisfaction. Grain-free satisfaction, in fact. Nut butter (or SunButter--or even peanut butter) works the magic! [from GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2010/03/Flourless-Gluten-Free-Paleo-Brownies-from-GlutenFreeEasily.com_.jpg "Gluten-free Flourless Brownies are a sure and easy thing for brownie satisfaction. Grain-free satisfaction, in fact. Nut butter (or SunButter--or even peanut butter) works the magic! [from GlutenFreeEasily.com]")
Gluten-Free Flourless Brownies
In addition to using all Sunbutter, I substituted vanilla extract for the vanilla crème liquid stevia and added both ¼ cup of coarsely chopped walnuts and 1/8 cup of walnut meal (left over from another recipe). I like the added texture of nuts in many baked goods, but please note that nuts are not an ingredient in Kelly’s recipe so those of you with nut allergies can still enjoy these brownies without nuts.
I added a little more honey, and used another brand of semi-sweet chocolate chips, whereas Kelly used Enjoy Life chocolate chips to ensure her brownies would be dairy free and soy free, etc. as well as gluten free.
Oh, these brownies are just amazing! If you make them, you may never go back to a traditional brownie. They are dense and rich, and not overly sweet. A small piece is all one needs to be perfectly satisfied. Get the recipe at the bottom of this post.
Kelly’s version is gluten free, grain free, dairy free, soy free, nut free, and refined sugar free. When she made them via Skype for our support group meeting last fall, she said that her family often eats them for breakfast. She considers them very healthy and I can see why.
Kelly has several variations of flourless brownies on her blog, including this new one that is also egg free, grain free, vegan, and more. I love it when folks create amazing recipes that address multiple allergies and keep others from feeling deprived! You can read my review of some of Kelly’s other recipes here and check out/order her cookbooks here if you like.
In other news, I’ve shared my trip report on our holiday vacation in Key West, which includes reviews of accommodations, restaurants, and attractions. It’s a little long (I heard that!), but it has lots of photos and is a quick read. Grab a refreshing drink (you can even make a pina colada to get yourself in the right frame of mind if you like), put your feet up, and let yourself be taken to the warm, sometimes crazy, and relaxing times that equal Key West.
There’s no reason you can’t enjoy one of these brownies as well while you fantasize about a trip to Key West!
Gluten-Free Flourless Brownies Recipe
These flourless brownies are divine! And pretty darned healthy, too. I adapted this recipe from my friend Kelly Brozyna's (The Spunky Coconut) recipe. I just mixed the ingredients by hand using a wooden spoon. Kelly states that if the batter appears too dry, you can add 2 to 4 tbsp of water. These are terrific when eaten at room temperature or cold if you refrigerate them. Need more brownies? You can also double the recipe and make it in a large rectangular pan. The baking time will be the same.Gluten-Free Flourless Brownies
Ingredients
Instructions
Notes
Iris says
Thanks for doing the hard work of testing out these brownies. 😉 They look great, and since I know they’re good with all sunbutter, I’ll try them out. The post almond headache has been a killer that won’t go away, so I won’t be trying that again any time soon.
Shirley says
Hi Iris–As the saying goes, it’s a tough job, but somebody’s gotta do it! 😉 They really are wonderful. I think you’ll enjoy them A LOT. I’m sorry about the almond issues. As I was sharing with you on Twitter, I definitely have almond issues sometimes, particularly with whole almonds. But, I don’t seem to have a problem with the almond butter … maybe because it’s already ground. Yes, a headache response would keep me away, too. I’m sure you’ll make a great sunbutter version though! 🙂
Shirley
Megs says
These look amazing! I am just off the Elimination diet and looking for some fun new GF recipes to incorporate. I have been reading/hearing about the black bean trick — do you use that? What do you think?
I am so excited to try these brownies this weekend! Its looks nice and easy!
Shirley says
Hey Megs–Nice to see you here at gfe after chatting with you on Twitter—welcome! 🙂 I have made black bean brownies. They are actually quite good. I’ve also made brownies and chocolate cakes using chickpeas (garbonzo beans), too. Both black beans and chickpeas really do take the place of flour nicely and give you added protein and guaranteed moistness. BTW, Kelly has a recipe at her site that everyone raves over using white beans for a grain-free (and gf, of course) vanilla cake. The black bean brownie recipe I use came off the celiac listserv from long ago. Would you like me to see if I can find it (think it’s on my other computer) and email it to you? I might have the chickpea recipe, too, if you are interested. In the mean time, you can’t go wrong with these brownies … very easy. I was just telling Kelly though that I’m going to need to buy some mega-sized jars of both almond butter and sun butter so I can make these brownies on a regular basis. LOL Please report back with your review! 🙂
Shirley
Shirley says
Hey Megs–I finally emailed you those black bean recipes, so be sure to look for them in your In Box. 😉
Shirley
Linda says
Those brownies do look delicious! Thanks again for the round up and for including my carnival information. As always, thanks for participating.
Shirley says
Hi Linda–Thanks! And, yes, they are. 🙂 I was surprised at how much my brownies looked like Kelly’s, too. Sometimes when you use someone else’s recipe even though you might like it, the appearance might not be exactly the same. But, it’s nice to make an amazingly delicious brownie this pretty. 😉
I love sharing the good news about wonderful blog carnivals and happenings, so it’s my pleasure. 🙂
Shirley
Nance says
2 things: First, “healthy” brownies just takes all the fun out of it for me…LOL.
Second: I just had two students diagnosed as having celiac disease, and I teach high school. It made my heart break to know how long they have likely suffered with symptoms that I have heard you describe and to know that they have been misdiagnosed for so long. HOWEVER, I am glad to know that I can point them to so many resources that you have provided here, and I will. Thank you. I was also able to tell them of your philosophy and success in living with celiac for so long, and with such a full, happy life.
Shirley says
Hi Nance–Great to see you! If you take a look at the whole recipe or give these brownies a try, I don’t think you’ll find these brownies too healthy to enjoy. 😉 In fact, some fat phobic folks would dispute the healthy label, but almond butter/sunbutter, honey, and dark chocolate are all good for you (and good stuff to eat, too!). I think you’d love these. I was going to suggest with a glass of cab, but if I remember correctly you are not a big fan of cab.
Wow, two students diagnosed. That’s good news because it means that the diagnosis rate really is going up! I’ve read that 95% remain undiagnosed. That’s up from 97% undiagnosed back in June 2003 when I went gluten free. It’s especially good for them because it means they can heal and go on to lead perfectly healthy lives! It is sad if they’ve been suffering for a long time, but that’s not a given. Celiac can be triggered and come into effect any time in life. Most of us with gluten intolerance or celiac will tell you that we suffered for a long time without answers though. I so appreciate you sharing my site and gfe approach with them. Be sure to mention my flourless peanut butter cookies, flourless pizza, flourless chocolate sparkling cookies, etc. … that’s the kind of stuff kids want to know! Gosh, I wish they were closer, I’d make them a little introductory “gfe is the way to be” care package. 😉
Thanks, Nance! I really appreciate you taking the time to comment and sharing gfe with your newly diagnosed students.
Shirley
Kelly says
Thanks Shirley! You are so awesome! I am craving them with sunbutter now =) I’m going to have to get some next time I’m out, maybe at Target—I’ve seen it there, and I’m due for a trip.
Also, I love how you keep everyone informed on what’s going on around the blogosphere! You rock, Shirley! Love, Kelly
Shirley says
Hi Kelly!–Girl, you are the one that is awesome … you created this knockout recipe! Of course, anyone I make them for now will think that I am the one who is awesome. LOL Now that I know they work great with all sunbutter, I’m definitely making them with almond butter next time. Can’t wait to taste that version! 😉 Glad you told me about the giant jars of almond butter at Costco … it might finally be time for me to join. Or I could just find a friend who belongs and would be willing to pick some up for me. Hmmm …
I always like to spread good news. There’s so much in our gluten-free blogging world! But, thank you! 🙂
Shirley
Kelly says
I almost forgot! May I post your photo with a link here?
Shirley says
Hopefully, Kelly, you got my response on Twitter … yes, please post my pic—thank you! 🙂
Shirley
Kara says
yum! These look great!
Shirley says
Hi Kara!–Welcome to gfe. 🙂 Thank you! I was so impressed that mine looked just like Kelly’s and the taste was yum indeed. Hope you give them a try!
Thanks so much for taking the time to comment,
Shirley
Diane-The W.H.O.L.E. Gang says
Oh you have to stop making these amazing chocolate desserts. They’re driving me crazy. Ok I have to know, does it really make a lot? Like, when I eat the entire pan will I be sick or just feel totally guilty and have to go for a walk at lunch until dinner time? I have to know before I start baking these because I’m baking these.
Shirley says
LOL … I hear you. I really do try to stop, but then I’m in a store where there’s almond butter and sunbutter, so I have to buy some, and then I start using it on apples and crackers and loving it. Then I think OMG, I’m going to run out … I need to make Kelly’s flourless brownies that I’ve been wanting to make. Now. So I make them and don’t plan to post them right away. I actually plan to post an entree recipe, but Son pops home and I need to make something quick for him (crispy chicken tenders it is!) and the entree recipe takes an hour to make. So the next think you know, I need a post and I’ve already taken a good shot of the brownies. See how it happens … it’s not my fault, I swear!
The recipe uses an 8-inch square pan. I assure you that you will not eat the whole pan. They really are dense, chewy, and satisfying more than any other brownie I’ve eaten … ever. At most I’m guessing you’d eat two in one day. And, with your gang there to help you, I think you will be safe. But, just to be sure … you might want to ensure that others will be home when they are finished baking. 😉 LOL Can’t wait to hear what you think! 🙂
Shirley
Diane-The W.H.O.L.E. Gang says
Oh I could so eat a whole pan of these in one sitting. Not a problem. Eat only 2. Maybe only 2 at each meal that day but these would be gone in one day. This is why I try not to bake chocolate. It has my number. I’ll make them tomorrow and take some with us to a friends house we’re visiting.
Shirley says
ROFL, Diane. Let me know how you fare after you make these. I like your self-preservation tactic … I bet you will be your friends’ new favorite person after you visit (not that you weren’t already, of course)! 🙂
Shirley
Pam says
OMG…..ran off a copy of those…..yummy!
I want one NOW! please…..lol!
xoxo
Shirley says
Pam–LOL … if only there were any left, I’d gladly share. 😉 Do make these and see what you think. I think you’ll love them … I’ll be waiting … I’m trying them with almond butter next, maybe for my upcoming girlfriends’ trip to Biltmore. 😉
xo,
Shirley
Pam says
Dear Shirley,
I made these tonight with 1/2 crunchy almond butter and 1/2 crunchy peanut butter….awesome!….so GOOD! I also used regular flavored liquid stevia and 12 drops of Capella Vanilla Custard flavor drops! My new found love…ha ha!
Thank you my dear girl!
xoxo
Shirley says
Pam–I’m so glad you shared this version and your success! I was actually thinking abou using 1/2 sunbutter and 1/2 peanut butter, but then I ate too much of my sunbutter in a breakfast pudding I made. LOL So clearly have to get another jar. I didn’t even know there was a crunchy almond butter! Makes sense though. I don’t know about the vanilla custard flavor drops … hmmm, will have to investigate. So glad that you loved these! Thanks for taking the time to tell us all here at gfe!
xoxoxo,
Shirley
Pam says
Your welcome my kind fair lady from King George! I get the almond butter at Trader Joes!
Enjoy Sweetie!
xoxo
Alta says
OM NOM NOM! These sound great. While I’m im love with my “best brownie in the world” recipe (which I still need to repost as gluten-free…all I did was sub rice flour and xanthan gum for the flour), I’m always up for any yummy brownie. These look amazing, especially with those chocolate chips!
Shirley says
Alta– 🙂 I know … exactly! The chocolate chips on top are genius, right? It’s surprising that they don’t melt, but they are so much more visually appealing intact. There can’t be too many good brownie recipes. Others in my repertoire are Killer Brownies, Big Bad Black Bean Brownies, Honeybear Brownies, and more … that’s all I can think of right now. 😉 I will be looking for your best brownies in the world on your blog!
Thanks!
Shirley
Alisa - Frugal Foodie says
Wow, that is a load of gluten-free news!
Those brownies look fabulous, I am heading over to check out the recipe now. A brownie just isn’t complete without those chocolate chips on top!
Shirley says
Hi Alisa–I’m sure that’s really just a drop in the bucket as far as what’s going on in the interwebs … just my little corner, so to speak. 😉 Glad you approve of Kelly’s final touch of the chocolate chips! I’ve never actually made brownies with that clever touch—I love it. 🙂 Hope you approve once you check out the recipe!
Shirley
Kay Guest says
Hey Shirley! So much good information here. If anyone is reading this comment, please go back over this post and go to EVERY SINGLE THING that Shirley has linked to… ALL of it is very useful.
One thing… I’m thankful that on the whipped cream recipe Diane tells us how to store and open coconut milk! I had no idea! When I made your pound cake recipe… I had such a time opening and getting it out! (I felt embarrassed to tell you that!) Oh My! I am grateful to be one of the winners of the drawing. CHEERS! Kay
Shirley says
Hi Kay–You’re such a sweetheart—thanks for your endorsement. I’m so glad you found all the info so useful. 🙂
Hearty congrats on being a winner of the Ron Hoggan giveaway! I hope the other winners will contact me … might have to draw more names. 😉 LOL Not really, but I do hope to hear from them soon!
Thanks again, Kay. Hugs,
Shirley
Chaya says
I want to thank you for your coverage on what is going on int he Gluten Free world.
I like your brownies too.
Shirley says
Hi Chaya–Happy Friday! You’re very welcome … I think we all try to keep each other straight. We don’t want to miss anything good, right? 😉 Glad you like my version (a very slight adaptation) of Kelly’s brownies. She’s a whiz!
Shirley
Liz@HoosierHomemade says
Those look divine! Even if I’m not gluten-free 🙂
We would love for you to join in the Spring Blog Hop!
http://hoosierhomemade.com/spring-blog-hop-march-22-31/
~Liz
Shirley says
Hi Liz–Thanks! You don’t have to be gluten free to enjoy wonderful gf food, especially when it’s naturally gf. No weird textures or tastes … just all good. 🙂
Will check out the Spring Blog Hop for sure! I know you’ll remind me via your tweets and I’m grateful for that. 😉
Hugs,
Shirley
Erin Elberson says
I’ve never tried Sunbutter! But I loves me some almond butter…the stuff is like crack! (I imagine.)
So kind of you to SACRIFICE and test these Shirley 😉
Going on my list! Thanks!
Shirley says
Hi Erin–Thanks for stopping by! Sunbutter sort of reminds one of peanut butter, but, of course, with a sunflower seed taste. I think I actually prefer the almond butter on its own, but the sunbutter works well in this recipe. That almond butter taste is just fantastic, and I’m anxious to try these again some time with only almond butter.
Yes, sometimes food blogging is a hard job you know. LOL
Please report back with your thoughts and changes after you give this recipe a try!
Shirley
Pam says
Shirley, check these cookies out! I ran off a copy to make!
http://sweetpotatosoul.blogspot.com/2010/03/march-18-2010.html#more
(no flour, sugar, or butter)
Enjoy!
xoxo
Shirley says
Hi Pam–Wow! I did check them out … “the world’s heathiest cookie” … I like that very much! Thanks so much for thinking of me and sharing the link. 🙂 I’m out of maple syrup, but otherwise I have all the ingredients. Maybe I could use honey or just wait until I pick up some maple syrup. The latter is probably the best option since I did eat the last of the flourless PB cookies leftover from my presentations today. 😉
If you make these before, I do, let me know what you think! 😉
Hugsssss,
Shirley
Pam says
okey dokey! Presentation….cool! You rawked it I’m sure!
xoxo
Sherry says
I love brownies. These looks wonderful and gooey. the best kind of brownie.
Win Rachael Ray bake ware at my blog.
Thanks!
Sherry
Shirley says
Hi Sherry–Welcome to gfe! Thank you. 🙂 It’s rare for me to meet a bad brownie … well, at least one from ‘scratch.”
Your giveaway looks good. Love ceramic bakeware! Will enter shortly …
Shirley
gollum says
Flourless brownies sound perfect! Thanks for linking up to FF.
Shirley says
Hi gollum!–Welcome to gfe. 🙂 Those flourless brownies are pretty wonderful!! I hope to participate in Foodie Friday every week. A wonderful collection of recipes on your amazing site! That salad and your photos were just incredible. Your blog is such a gorgeous place to visit!
Shirley
Kelly Smith says
Shirley, around here we sometimes call Kelly’s brownies “breakfast brownies,” as I’ve made them for my daughter’s breakfast. They ARE really good! Oh…and if you really want a treat, make some healthy homemade dairy-free ice cream and turn it into a brownie sundae. Mmmmmm!
Shirley says
Kelly–Yes, I’ve eaten those for breakfast, too. My version … this week. 😉 I adore dairy-free ice cream, but rarely have any homemade on hand when I make these brownies. Must remedy that. Thanks for the suggestion! :_)
Shirley
Emily @ Recipes to Nourish says
Oh yum! I have a weakness for brownies 🙂 Thanks for sharing this with us at Savoring Saturdays linky party!
Shirley Braden says
One can never have enough brownie recipes, right? I love how different, but totally delicious this recipe is. 🙂
Shirley
Barbara Bianchi says
Oh how divine these look. My daughter seems to have an issue with almonds. Her mouth gets itchy and she just doesn’t feel right when she eats anything with almonds in it. Her allergy test didn’t say anything about almonds, but she chooses not to eat them. I haven’t tried sunbutter before. I’ll give this a try. Thanks!
Shirley Braden says
Barbara–That is very, very concerning. Skin testing is not always accurate. I’m glad your daughter is not eating almonds. Sunbutter has a richer, different taste, but it can be fabulous in the right recipes! 🙂
Shirley
April J Harris says
This is quite possibly the healthiest brownie recipe I have ever seen, Shirley! Thank you so much for sharing it with us at Hearth and Soul. They look so delicious too! Hope to see you at the party when we return from summer break later today. Have a great week.
Beckee Bachman says
I need to be low-FODMAP, too, unfortunately. I(s there a way to sub maple syrup for the honey? Since maple syrup is les viscous than honey, it would need some other modification. Thanks.
Shirley Braden says
Hi Beckee–Welcome to gfe! 🙂 When I sub maple syrup for honey, I typically use slightly less of it because of the differences you mentioned. So if I were subbing in maple syrup, I’d measure it but go a bit below the 1/3 cup mark in my glass measuring cup. I really don’t *think* you’ll need to make other modifications. If you give the recipe a try, please report back. Fingers crossed! Of course, now I’m tempted to make these brownies again using maple syrup instead of honey myself. 😉
Shirley
Ann says
I made these brownies yesterday. OMG, they are incredible! The smell alone will drive you crazy. I almost had these for dinner instead of dinner. Hahahahaha! I was somewhat worried about them tasting like chocolate sunflower seeds & not brownies but to my delight, they did not. There is an ever so slight sunflower flavor which does no harm & does not get in the way of delicious enjoyment. I am especially grateful for this recipe b/c it truly is flourless. Yes, I have celiac but more than that, I am 1 of those 10% who has a verifiable reaction to even purity protocol grown oats & since oats are not 1 of the top 8 allergens, there is cross contact with virtually all of the gluten free flours. So many times I get excited over the title of a recipe that claims it is flourless only to find that author only means wheat flour & my hopes end up being dashed. That did not happen this time! Thank you & Kelly for this recipe!
Shirley Braden says
Hi Ann–First, it looks like it’s your first time commenting here–welcome to gfe! 🙂 And you’re so very welcome for this recipe of course!! I’m thrilled that you love these Flourless Brownies. I will agree with you that these brownies are pretty amazing! I have definitely enjoyed them for breakfast in the past, with no concerns I might add. 😉
I’m sorry that you’re one who doesn’t tolerate even certified gluten-free purity protocol oats. I’m not certain about the current percentage of folks who are in that category with you. Dr. Fasano has previously stated that 5% can’t eat truly safe oats. I also take your point that unsafe oats may be contaminating so many gluten-free products and making them unsafe. This is not a widely held view—or at least not one that is often voiced—but it could provide at least a partial explanation of why some of us can’t eat any “gluten-free” products from companies that use mechanically separated/sorted oats. Another factor in that discussion is the fact that the less-than-20-ppm level of gluten has been deemed safe for most gluten-free individuals, not all. I’m definitely in the latter group. I have had a gluten reaction to products that have tested at levels from 1 ppm to 3 ppm per the company that manufactured them and tested them for gluten.
Thanks so much for taking the time to comment, Ann! Happy holidays!
Shirley