Allergen Friendly Texas Chocolate Brownies (THM S)
keto friendly / df / gf / nut free option / egg free / apple free
Mandy: Mamas, I pray most of you will never have a need to find a brownie recipe that’s free from a whole laundry list of allergens. It can be frustrating, exhausting, and cake just isn’t the same without eggs! But for you strong woman who are doing your honest-to-God best for your family, I made this for you.
Recently we made a big life-changing move back to my husband’s home town. We felt (and still feel) a call to live closer to more family. Just recently, some of us have had to make some big changes to our regular diets to heal some pesky gut issues. So, determined as I ever am to make things as normal as possible, I whipped up this Allergen Friendly Texas Chocolate Brownie!
I hope those of you who need this will feel blessed, and those of you who have iron guts will enjoy this nonetheless!
(PS. Check the notes for tips on making this nut free)
Ingredients:
Brownies:
- 1 cup THM Baking Blend or Briana Thomas Baking Mix (for Nut Free)
- 1/2 cup Erythritol
- 1/2 cup cocoa powder (Dutch pressed is best)
- 1.5 tsp baking powder
- 1/4 tsp mineral salt
- 1.5 cup unsweetened milk of choice (see notes)
- 1/2 tsp apple cider vinegar or white vinegar
- 1/2 tsp vanilla extract
- 2 Tbsp yogurt (my Dairy Free Yogurt works great!)
- 1/4 cup measured, then melted coconut oil
Topping:
- 1 oz unsweetened baking chocolate
- 2 Tbsp extra virgin coconut oil
- 1/4 cup + 2Tbsps unsweetened milk of choice (see notes)
- 2 pinches mineral salt
- 2 Tbsp THM Gentle Sweet
- 2 doonks stevia
- 1/8 tsp caramel extract
1/3c chopped Pecans (optional, but is more authentic for a Texas Chocolate cake)
Directions:
Preheat oven to 350F. Grease an 8×8 baking pan with coconut oil.
Make the brownies: Whisk together baking blend, erythritol, cocoa, baking powder, and mineral salt in a large bowl. Add milk, vinegar, vanilla, yogurt, and coconut oil and mix until well combined. Pour into baking pan.
Bake for 40-45 minutes or until a toothpick punctured in the center comes out clean.
While baking, make the topping: Combine all ingredients in a double boiler and melt together. When brownies are removed the oven, pour on the topping.
Place in fridge overnight for a great fudgey texture!
NOTES:
I have made this with almond milk, cashew milk, coconut milk, and flax milk (if you’re nut free) and all have turned out fantastic. Oat milk and rice milk are considered Not On Plan because of the high sugars from the carbohydrates.
Whatever you decide to use for your family, make sure it has no added sugar.