Cleo Carney is a high school junior in Ottawa, Canada, and part of the Bluedot team. In addition to being an adventurous baker who loves to find the healthiest possible way to make yummy cakes, cookies and breads (healthy for you and the planet), Cleo’s a key part of our soon-to-be-launched “Bluedot Institute” (BDI). The BDI is bringing together middle and high school students from all over North America to share their progress on and toolkits for tackling local environmental projects; they’re also becoming cub reporters and posting stories and “climate conversations” on their efforts to bluedotliving.com.
Cleo’s Best Ever Flourless Chocolate Brownies
“This is my all-time favorite brownie recipe. It’s foolproof, always creating incredibly rich brownies with minimal effort.”
Takes: 35 minutes
Makes: 12 brownies
- ¾ cup nut butter (I used a mix nut and seed butter, but almond butter, peanut butter, sunflower seed butter, cashier butter or tahini all work great here. I have also used powdered peanut butter before, which gives you fluffier brownies)
- ¼ cup Greek yogurt (you can also use more nut butter instead of this)
- 2 eggs
- ½ cup cacao/cocoa powder
- ½ cup coconut sugar (I also use ¼ cup date sugar and ¼ cup coconut sugar)
- 2 tablespoons maple syrup
- ½ teaspoon baking soda
- Optional handful of dark chocolate chips (I usually omit)
- Preheat oven to 350ºF or 180ºC.
- Whisk all ingredients together until they form a thick dough.
- Spoon onto a greased baking sheet and cook for 20-22 minutes (I like mine a little uncooked so they are a bit gooey).
- Slice and enjoy!
You can see more of Cleo’s creations at cleoscleancakes.com, where this recipe first appeared.