My husband and I are sweet fiends. I love pastries and ice cream; he’s obsessed with all things chocolate. I’ve truly never seen a person fiend for chocolate like this man does–if it’s in the house, it’s not safe.

But here’s the catch, we’re both allergic to many common ingredients used to make these products for retail and restaurants. Dairy is a no-go, we avoid refined sugars and flours, and we do our best to minimize gluten. It’s all about balance.

Since we both love brownies, I made it my mission to make a version that would satisfy our sweet tooths while supporting our bodies. Balance!

Over the past 20+ years, I’ve spent a lot of time in the kitchen, crafting recipes to meet my, and now my husband’s, dietary needs and desires without compromising flavor. One of my favorite ingredients to work with is coconut. From oil to cream to sugar to flour–I use it all! Get me talking about coconut cream ice cream and I’ll have you drooling!

So when I started this brownie project, I knew coconut sugar had to be involved. Did you know that coconut sugar is lower on the glycemic index, making it easier for our bodies to process without requiring so much insulin for all my diabetic folks out there? But beware, not all coconut products are made equal. Definitely read the ingredients.

Half-way through testing batches, I decided to look at the ingredients of the dairy-free butter I was using. I hadn’t re-read the label in a couple of years, and let’s just say I don’t use that butter anymore. The more you know.

So, I thought, “I’ll swap it out 1:1 with coconut oil! It’s a natural antibiotic and digestive support! Voila!!”

No voila! The batter was way too runny!

Mid-mix, I had to pivot.

Add more oat flour…

Okay, now it’s not as sweet.

Add more coconut sugar…

Okay, this looks right, but will it bake right?

Only one way to find out…

And it did!

Then a little voice in my head whispered: try good-for-you buckwheat flour.

A powerhouse ingredient rich in protein and fiber content, AND has a substantial amount of magnesium, manganese, and copper to support your daily function.

Y’all! You couldn’t even tell they were gluten-free let alone made with buckwheat flour, which brings a natural nutty flavor that works beautifully with brownies!

After about 10 different batch attempts, I’ve landed on my brownie recipe– for me, my husband, and all my dairy-free, gluten-free, refined-sugar-free chocolate fiends out there.

One such chocolate fiend is my nightshade-free young friend. He, also, suffers from gluten intolerance, and refined sugar makes him bananas. Imagine being a kid and not being able to enjoy cake at a birthday party or pizza at a sleepover. It’s tough being a kid in a world where food is the enemy–and where safer alternatives can cost four times as much.

Makes you wonder: “Why is the ‘normal’ stuff so cheap?” But, that’s a post for another day.

When I gave him one of these brownies, his eyes lit up.

“I can’t believe there’s no gluten in these. They taste so good!”

He was floored! Flabbergasted! Freaking out (in the best way) because, for once, he could enjoy a sweet treat that didn’t hurt him–or make parents feel like THEY were going bananas.

And that right there is one reason I love experimenting and sharing my recipes with people. Because if you or someone you love struggles with food-related pain, I want you to know: you are not alone.

Even when grocery stores and restaurants make it feel like there are no options–you have champions in your corner. There are alternatives out there that won’t make you feel awful. Some, like these brownies, may even leave you feeling nourished, body and soul!

It may seem small–just a brownie– but the impact goes deeper than that. That brownie brought hope of a “normal” childhood to a kid that just wanted to have fun.

Oat Fudge Brownies

Yield: 32 brownie bites

Cost of Goods: ~$7.25 total, or $0.23/brownie bite

Ingredients:

¾ Cup (170g) Coconut Oil, solid is fine
1 ½ Cups (250g) Coconut Sugar
¾ Cup (90g) Dutch Process Cocoa
¾ Cup (90g) Oat Flour
½ Cup (80g) Buckwheat Flour (or more Oat Flour)
½ Cup (80g) Dairy-Free chocolate chips
¼ Cup (45 g) Coconut Milk or Coconut Cream
1 TSP (5 g) Organic Vanilla Extract
1 TSP (5 g) Fine Himalayan Salt
1 Egg plus 1 Egg Yolk
Any mix-ins of your choice!

Utensils Needed:

Mini-cupcake silicone molds (no sprays or paper liners needed)
Cookie sheet (for silicone mold support)
Saucepan
Large stainless steel mixing bowl (or stainless steel stand mixer bowl)
Whisk
Spatula/rubber scrapper
Measuring cups & spoons
Small measuring scoop or large dinner spoon

Get ‘Er Done:

Do not preheat the oven yet! I know, so counterintuitive haha!
Place silicone molds on a cookie sheet for filling.
Measure out all of your wet ingredients into one small bowl, this makes the process efficient later down the road.
Measure out all of your dry ingredients into one medium bowl, whisking together to fully incorporate. This makes the process efficient later on.
You are going to create a double boiler with your saucepan and your stainless steel bowl. Fill your saucepan ⅔-¾ full of water. Place on medium heat. The bowl will get hot, so use a pot warmer to move it wherever you need to. Add the coconut oil and coconut sugar to the stainless steel bowl, whisking constantly for 3-5 minutes to allow the coconut sugar to meld with the coconut oil.
Remove from the heat and place on an oven pad or attach to your stand mixer.
Add the dry ingredients, and mix in well.
Add the wet ingredients, mixing very well.
Fold in the chocolate chips and any other mix-ins (nuts or dried fruit).
Using the small measuring scoop or the large dinner spoon, scoop the brownie batter into the silicone molds filling just about to the top.
Now preheat the oven to 350℉/176℃!
Let the brownies sit until the oven is preheated.
Once the oven reaches 350℉/176℃, bake the brownies for 26-28 minutes, until a toothpick poked in a center brownie comes out mostly clean.
Move the silicone molds to a cooling rack and let the brownies rest for 10 minutes.
Then pop them out and enjoy!

Notes about this recipe:

If you are making a tray of brownies or larger brownie squares, you will need to bake for 28-32 minutes, depending. Err on the side of less time, and check the center every 3-4 minutes until you’ve reached completion.
I’ve tried many different alternative milks, and have found that walnut/cashew/almond/coconut milk makes a more cake-like brownie while coconut cream makes a more fudge-like brownie.
If you substitute the coconut oil for any type of butter, remove the salt from the recipe. There will be plenty in it from the butter.

Additional Substitutions: Raw Cane Sugar, Agave, Honey, Celtic Salt, Almond Milk or other nut milk, Almond Flour or other gluten-free flour; Want extra protein, substitute the extra oat/buckwheat flour with peanut butter powder or protein powder! Try other extracts besides vanilla, such as peppermint or almond extract. Need to avoid eggs, swap the eggs for 2 flax egg portions!
Additional Mix-ins: Add your favorite nuts or dried fruits such as craisins, cherries, or even blueberries. You could even add a dollop of nut butter half way through filling the brownie mold for a Reese’s-style brownie!

You get a brownie, and you get a brownie, and you!