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Easy recipe for sprouted flour brownies (with gluten-free option) that uses nourishing ingredients for a healthier treat than boxed versions and a wholesome taste your family will love.
Without a doubt, the brownie is the greatest American contribution to the world of pastries.
I’ll never forget how big my husband’s eyes got when he first tasted one back in the 1980s. Being from Australia, he had never had a brownie before!
Believe it or not, I used to ship batches to him across the Pacific when we were dating!
Expensive but worth it!
Who could resist someone who ships you brownies across the world?
Healthy Brownies?
To make the best brownies ever, forget the boxed brands at the store.
You can make your own sprouted version with whole ingredients very easily and quickly at home.
I like to serve sprouted brownies topped with a scoop of homemade vanilla ice cream and some chopped soaked nuts.
To make it into a brownie fudge sundae, add homemade whipped cream topping and no-cook chocolate syrup too.
No restaurant versions I’ve tasted anywhere come close to being as yummy. And, you don’t pay for it later with a stomach ache!
This is a lavish treat that you can feel good serving your family for special occasions. Our tradition is to enjoy a pan during the Superbowl.
Gluten and Grain-Free Option
If you are gluten sensitive or Celiac, substitute a sprouted flour gluten-free blend (I use this brand) 1:1 for the ancient grain flour in the recipe below.
A more budget-friendly approach is to make your own sprouted flour. These tips for mixing gluten-free flour for baking once you’ve germinated and ground the grain can help too.
Eating low carb? Try these brownie recipes as a grain-free alternative.
Sprouted Flour Brownies Recipe
Easy recipe for sprouted brownies that are just as tasty but far more nutritious and easy to digest. Bonus: You’ll eat less!
Ingredients
- 1 1/3 cups sprouted flour
- 3/4 cup expeller pressed coconut oil
- 1 cup evaporated cane sugar
- 2 eggs large, preferably pastured
- 3/4 cup cocoa powder preferably organic
- 2 tsp vanilla extract
- 3 Tbl filtered water
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup white chocolate chips optional (reduce sugar to 3/4 cup if using)
Instructions
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Mix the dry ingredients and wet ingredients in separate bowls.
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Blend dry ingredients slowly into wet ingredients mixing well.
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Blend in optional white chocolate chips if desired.
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Pour the sprouted flour brownies batter into a 9×13 baking pan greased with coconut oil.
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Bake at 350 °F/177 °C for 18-24 minutes.
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Remove promptly and do not overbake.
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Cool on the counter for about 20 minutes.
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Cut brownies into squares and serve alone or with your choice of toppings.
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Store in an airtight container on the counter for up to four days.
Recipe Notes
Substitute carob powder for cocoa powder if desired. If using carob, add 2 tsp chocolate extract.
Do you have a sugar-free recipe?
Sarah,
While I’m so worth my salt in the kitchen in every imaginable way, brownies are my one downfall.:) I’m so over the cake like spongy brownie attempts with whole grains, honey etc that I’ve given up! We can eat soaked flour carrot cake or anything else happily in their place. Yet, as life often does, that which is unattainable often secretly holds a deep longing in our hearts. So it is for me and the perfect brownie recipe. So when Will said, “have you seen Sarah’s got a brownie recipe on her blog?” a quiet voice within said “maybe, just maybe this will be it” 🙂
😀
Have you tried sweet potato brownies?
Do you think I could substitute the coconut oil for butter? Would it still need to be melted?
I have an old recipe that is almost exactly like this. I have always called it Emergency Brownies, because I had the ingredients most of the time already. It only called for 2 Tb. of coco, and 3/4 cup of flour, one stick of butter (melted), 1tsp. of baking powder, pinch of salt & two eggs. No vanilla.
I found this recipe too hard to spread in the pan. I will add less flour and coco next time!
Funny you posted this today as I just took a class on sprouting and soaking grains yesterday (she made some sprouted brownies too….sooo good…slightly different recipe). I don’t have any sprouted flour (or grains and a flour mill to make my own…yet). Can I make soaked brownies? And how would I do that, as there are no liquids in the recipe to soak the flour in? If I soaked the flour with water, would that mess up or change the recipe? (I am still new at this.)
Does that mean I shouldn’t use my cold pressed coconut oil? I just bought
my first container and was excited to try it out.
Sarah,
If I wanted to use einkorn flour with this recipe do I just substitute equally? Also, I noticed on the package it says to sift the flour before using. Do I need to do this when I use or no?
I just made these today and they weren’t at all what I would call “chewy”. I only left them in for 20 minutes, so they weren’t over-baked, but they were very cakey and a little crumbly. I didn’t make any substitutions and used very high quality ingredients (even freshly ground organic spelt), so I can’t figure out what the problem is. Any ideas?
Technically, you did make a substitution. All I can think of is that spelt flour is made differently than whole white wheat flour. The gluten content and permeability of the bran of different varieties of grains can really mess with your baking projects.
You need to use pastry flour, which is soft white wheat.
I made these tonight and they were very crumbly. I followed the recipe exactly. 🙁 Super disappointing since the ingredients aren’t exactly cheap.
I am curious about 2 kinds of baking powder. Can you give me your opinions on Rumford’s type (any non-aluminum) and Frontier brand organic baking powder (way more pricey). I would like to know if the extra expense is worth the price for the Frontier or if you have experience with how well it works.
Thank you!
I have never tried this recipe with anything but wheat flour, but I have had such great success substituting almond flour in other recipes, that I would expect that it would turn out great. If you do try it, please post another comment about how it turned out.
could you use almond flour in place of the wheat flour?
Daryl – check out elanaspantry.com, she has grain free recipes. I made her regular brownies which have no flours, just almond butter, cacao powder, eggs, vanilla, etc and they are absolutely fabulous. As Sarah mentioned below, I have also subbed almond flour (or even hazelnut flour) measure for measure in baking recipes and the result is quite good.