MOIST MACADAMIA NUT BROWNIES WITH RASPBERRY “BUTTERCREAM” FROSTING

29 May

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This was hands down the BEST brownie recipe I have ever made! It’s so moist, fudgy, and yummy! I felt like each bite brought me closer to heaven and then I fell back to earth when I finished my piece, so it only makes sense to keep eating until you finally get to cloud 9! Am I right? Hahaha I wish…

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These were actually adapted from Jillian Michael’s Skinny Brownies with only about 100 calories per piece, and even though I don’t count calories, these brownies might be perfect for those who are keeping track of their caloric intake.

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With amazing ingredients like raw honey, applesauce, olive oil, and macadamia nuts, you can’t go wrong! But the best part about these brownies is the buttercream, which is actually made with non fat plain Greek yogurt, stevia, crushed raspberries, and a wisp of pure vanilla bean flavor. Go on, have a brownie party and make sure I get an invite!

Recipe: Yields 16 Mini Pieces

Dry Ingredients:

½ cup brown rice flour
¼ tsp. gluten/aluminum free baking powder
¼ tsp. gluten/aluminum free baking soda
¼ tsp. sea salt
1/3 cup raw cacao powder

Wet Ingredients:

1 organic cage free egg (at room temperature)
½ cup organic raw honey (melted)
½ cup organic unsweetened applesauce
2 tbsp. organic extra virgin olive oil
1 tsp. organic pure vanilla extract

Add ins:

1/3 cup crushed macadamia nuts (optional, or any nuts of choice)

Buttercream Frosting:

¼ cup organic plain non fat Greek yogurt
¼ tsp. organic baking stevia
5-6 mashed/pureed raspberries
¼ tsp organic vanilla bean paste (or extract)

Preheat oven to 350 degrees F.

Grease an 8×8 square pan with coconut oil or butter and line with parchment paper; set aside.

Mix melted honey and cacao powder in a bowl until you get a melted chocolate texture, then set aside to cool.

Mix all wet and dry ingredients in separate bowls before bringing them together, then add in the cacao honey mixture and macadamia nuts and mix until all ingredients are incorporated.

Pour brownie batter into the baking pan and place in the oven. Bake for 30 minutes if using macadamia nuts or 25 minutes if you omit them.

When ready, take brownies out of the oven and set aside to cool while you begin to prepare your frosting.

Mix all frosting ingredients in a bowl, then transfer into a piping bag or a ziplock bag with the tip cut off. Gently transfer brownies onto a clean flat surface lined with parchment paper, and then proceed to frost your brownies. The frosting would take about 2 minutes to harden up, so this makes it easier to slice your brownies into squares without making a mess.

Eat! This should also preserve for week.

*Note: All baked items that are gluten free should be stored in the refrigerator. The gluten present in food products is required to preserve them at room temperature, so the absence of gluten in the product will make it go rancid fairly quickly if left out at room temperature for too long. This is my expert opinion, but if you’ve had success in storing gluten free baked products at room temperature, then kudos 🙂

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