What can be better than S’mores?
Adding peanut butter and making them into brownies, of course!
Made vegan and gluten free, it is impossible to say no to one of these decadent and delicious brownies.
Fun Fact (but actually not so fun fact for me): My boyfriend is lactose intolerant but refuses to admit he is. Since we officially move in together in one week and will be sharing a one bedroom apartment, it’s probably a good idea that I start making food that is dairy free (secretly, of course).
These brownies were actually made vegan because I realized I was out of eggs halfway through. Easy solution? Use a flax egg! For those who are unfamiliar with a flax egg, it is simply the combination of ground flaxseed + water. The mixture creates a thick paste that acts as a binder just like an egg. After tasting one bite of these delicious brownies, you would have no idea these are egg and dairy free! I am truly amazed by the perfectly soft and chewy texture of these brownies. Vegan or non-vegan, these brownies will instantly become your new favorite dessert.
Ever notice that magical recipe on the back of a can of sweetened condensed milk? Those magical bars that somehow always end up at potluck dinners and PTA meetings? Magic Bars, AKA seven layer bars AKA “Hello Dolly” bars are one of the world’s easiest dessert recipes out there as you simply dump all the ingredients into a pan and let the sweetened condensed milk do its caramelized magic.
The recipe calls for graham crackers, butter, chocolate, coconut, and nuts – all caramelized with this gooey layer of sweetened condensed milk. As delicious as they are, they can easily pack on the calories with these rich ingredients.
For this healthy variation I have replaced the butter with half coconut oil and half flaxseed, swapped the condensed milk for lite coconut milk and sugar free caramel, added protein, and significantly reduced the amount of unnecessary toppings while still keeping your taste buds happy!! These can also be made gluten and dairy free!
I have probably made over a hundred healthy new recipes since 2014.
I have made dozens of cheesecakes and dozens of brownies but it dawned on me that I have never made a cheesecake brownie!!
Let it be known that on the 31st day of January, 2018 I created my very first cheesecake brownie recipe. Let it also be known that this is also the very last creation I shot using my Nikon coolpix because today my new Canon EOS 6D comes in the mail!! Originally I was going to wait until my birthday (April 27th wink wink) to upgrade but waiting three more months seemed like an eternity. My Nikon has treated me well, but I’m ready for my big girl camera now!! I have rented several lenses to try out and can’t wait to test them out! If you are a foodie photographer like me, what’s your favorite lens you use??
Oops I got really excited. Okay back to the brownies; which are equally as exciting! I combined my favorite protein cheesecake recipe with a gluten free brownie made using almond flour and coconut oil. Swirl the two together and you have two of the best desserts in one!
Scroll below to see the full recipe!
Remember when I said that I hated coffee?
Unless…. it’s in dessert form of course. These espresso brownies are the perfect way to start your day or fight that afternoon slump.
But wait a minute, don’t healthy brownies always taste disgusting? Not anymore!! These brownies are made with real espresso, dark chocolate, and almond flour. These brownies are thick, chocolate-y, fudgy and everything a brownie should be!! To top it off, I added a delicious espresso cream cheese frosting! Coffee lover or not, these brownies are a must!
Ingredients you will need:
2 tsp espresso powder
1/2 cup coconut oil, melted
3/4 cup almond flour
2 oz dark chocolate, melted
1/4 cup unsweetened cocoa powder
2/3 Truvia brown sugar blend
1/4 tsp salt
1/2 tsp baking powder
For the Frosting
8 oz Fat Free Cream Cheese
1/2 tsp vanilla
1 tsp espresso powder
1/2 cup stevia or swerve sweetener
melted chocolate for drizzling
Scroll below to see the full recipe!