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Healthy Home Economist / Archives / Recipes / Dessert Recipes / Sprouted Flour Brownies Recipe

Sprouted Flour Brownies Recipe

by Sarah Pope / Affiliate Links ✔

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Table of Contents[Hide][Show]
  • Healthy Brownies?
  • Gluten and Grain-Free Option
  • Sprouted Flour Brownies Recipe+−
    • Ingredients
    • Instructions
    • Recipe Notes

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.

sprouted flour brownies stacked on a white plate

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.

  • Paleo brownies
  • Flourless nut butter brownies
sprouted flour brownies
4.2 from 5 votes
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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!

Course Dessert
Cuisine American
Keyword easy, healthy, sprouted, whole food
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Sarah Pope

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

  1. Mix the dry ingredients and wet ingredients in separate bowls.

  2. Blend dry ingredients slowly into wet ingredients mixing well.

  3. Blend in optional white chocolate chips if desired.

  4. Pour the sprouted flour brownies batter into a 9×13 baking pan greased with coconut oil.

  5. Bake at 350 °F/177 °C for 18-24 minutes.

  6. Remove promptly and do not overbake.

  7. Cool on the counter for about 20 minutes.

  8. Cut brownies into squares and serve alone or with your choice of toppings.

  9. 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. 

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Category: Dessert Recipes, Grain Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (45)

  1. Jess

    Mar 19, 2014 at 2:32 pm

    These were very dry and crumbly. Too much flour I think. I followed the recipe exactly. Also, there is not enough batter to fill a 9 x 13 pan. I used a 9×9.

    Reply
  2. Donna Cgu via Facebook

    Feb 2, 2014 at 9:25 pm

    To try…. Mmmm

    Reply
  3. The Healthy Home Economist via Facebook

    Feb 2, 2014 at 4:38 pm

    My family goes wild over these. Truly bonkers. I’m not kidding.

    Reply
  4. Tina Malone via Facebook

    Feb 2, 2014 at 4:14 pm

    I just mixed together the dry ingredients and realized that this would make a nice “mix” to take to a hostess for a party in a canning jar with a ribbon. Granted the flour wouldn’t be freshly ground, but it would still be a zillion times better than those box mixes that people buy in the grocery store.

    Reply
  5. Tina Malone via Facebook

    Feb 2, 2014 at 3:53 pm

    I was going to make an upside-down apple ricotta cake but after seeing this, I think I’ve changed my mind! 🙂

    Reply
  6. Ahlgren Fam via Facebook

    Feb 2, 2014 at 3:42 pm

    Do they come out looking like that picture? Really, I’d actually like to know if they do!

    Reply
  7. Gamze Ulker via Facebook

    Feb 2, 2014 at 2:34 pm

    Ceren Özkan jammiee <3

    Reply
  8. Lauren S

    Oct 24, 2013 at 4:10 pm

    Would you be able to make these in an 8X8 pyrex instead of 9X13?

    Reply
  9. Laura

    Mar 10, 2013 at 8:15 pm

    These sound so yummy! I have Celiacs and would like to make a gluten free version. Do you know of a good flour I could substitute?

    Reply
  10. Kristina Johnson

    Feb 4, 2013 at 10:29 am

    Is there an egg substitute for this recipe?

    Reply
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