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 Clean Cooking: Best Ever Flourless Chocolate Brownies
- Yield: 12 brownies 1x
Description
“This is my all-time favorite brownie recipe. It’s foolproof, always creating incredibly rich brownies with minimal effort.”
Ingredients
- 3/4 cup nut butter (I used a mix nut and seed butter, but almond butter, peanut butter, sunflower seed butter, cashew butter, or tahini all work great. I have also used powdered peanut butter, which gives you fluffier brownies.)
- 1/4 cup Greek yogurt (you can also use more nut butter instead)
- 2 eggs
- 1/2 cup cacao/cocoa powder
- 1/2 cup coconut sugar (or 1/4 cup coconut sugar and 1/4 cup date sugar)
- 2 tablespoons maple syrup
- 1/2 teaspoon baking soda
- Optional handful of dark chocolate chips (I usually omit)
Instructions
- Preheat oven to 350ºF.
- Whisk all ingredients together until they form a thick dough.
- Spoon onto a greased baking sheet and cook for 20 to 22 minutes. I like mine a little undercooked, so that they are a bit gooey.
- Slice and enjoy!
You can see more of Cleo’s creations at cleoscleancakes.com, where this recipe first appeared.
