Chili Brownies

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"Wow - these healthy, gluten-free brownies are on the table in less than 30 minutes start to finish! I live in a tropical country, so these melt fast. But I imagine anyplace else they can be left out to enjoy - not that they'll last very long! The ganache alone is worth checking this recipe out! Recipe from EatGood4Life."

Original recipe yields 16 servings


  • Serving Size: 1 (45.9 g)
  • Calories 152
  • Total Fat - 6.5 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 0 mg
  • Sodium - 41.1 mg
  • Total Carbohydrate - 27.2 g
  • Dietary Fiber - 5.5 g
  • Sugars - 18.3 g
  • Protein - 3.5 g
  • Calcium - 47.5 mg
  • Iron - 1.8 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Line a 8x8 square baking pan with unbleached parchment paper and set aside.

Step 2

In a food processor, add the walnuts (or almonds), chili powder, flax seed meal and cinnamon and pulse until finely ground. Add the cocoa powder and pulse for 10 seconds. Add the pitted dates in 2-3 batches and pulse to combine. It will come together into a ball. It should NOT be pourable!

Step 3

Taste for sweetness. If you like sweet, you can add maple syrup or a bit of (gasp!) sugar.

Step 4

Press the mixture into the prepared pan.

Step 5

In a small bowl, combine the coconut oil, cocoa powder, maple syrup and cinnamon. Adjust for sweetness, if necessary. Spread it over the brownie mixture with an offset spatula.

Step 6

Sprinkle the red pepper flakes over the ganache.

Step 7

Place the brownies in the fridge until set or in the freezer for about 5 minutes. Cut the brownies into squares and store in a cake stand for up to 4-5 days.

NOTE: If your dates are on the dry side, make sure you soak them in hot water for at least 15 minutes, then drain before using. If your mixture is still dry after blending all of the ingredients in your food processor, add 2-4 tbsp of almond milk to help it.

Tips & Variations

No special items needed.

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