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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.
what is 1 1/3 cup…? is it a cup and additional 1/3 of
1 and 1/3 cups. Or, 1.33 cups.
Don’t have to soak the flour?
You don’t have to soak the flour if you use sprouted flour.
What about just sprouted hard wheat? Thanks so much!
Sprouted einkorn as suggested in the recipe is the best wheat to use for this recipe. Let us know how the sprouted hard wheat comes out if you decide to use it.
Would Sprouted Buckwheat flour be good for this recipe? I realize it has a distinct taste but I use it for waffles 🙂
I would not recommend buckwheat flour .. it is too strong in flavor in my opinion!
Is it possible to use coconut sugar instead? I did that and didn’t get much sweetness out it, I guess you need double the amount
How can I modify this recipe if I will be soaking my whole wheat overnight in buttermilk as opposed to buying sprouted flour?
This would change the recipe entirely … you would have to experiment and figure out how to modify the ingredient amounts to get it to work.
Hi thank you so much for the recipe. I made them tonight with the following tweaks: I substituted 1 cup of honey for the sugar, I decreased the raw carob powder to half a cup and I poured the batter into an 11×7 pan and baked for 18 minutes in a 350 convection oven. Oh my word – they are delicious, moist, melt in your mouth. My 10 year old who does not like sweets (yes I know) liked this really healthy brownie. It’s going into rotation!!!! Thanks again for sharing!
I was disappointed with these at first–brownies are true love of mine…and these were dry and crumbly (having followed the recipe exactly as well…and not being able to fit it in a 9×13 pan…). I had resigned myself to them however and wrapped them individually and stuck them in the freezer so I could pull them one out every couple days and not worry about them going bad. THEY ARE DELICIOUS FROZEN. Just. SO. GOOD.
Just like several other people have said, these are very dry and crumbly and not enough to fill a 9×13 pan. I also followed the recipe exactly. No way the brownies in the picture came from this recipe!!
I use a 9×13 pan … feel free to use a smaller one if you like thicker, more cake-like brownies.
I have had great success making things with almond meal and cashew flour. The cashew makes the product lighter and more like flour, and I mix them. I usually use butter and coconut oil combined, or plain coconut oil, plain butter, plain palm oil. I just experiment with my recipes till I find a winner. I usually add a SMALL amount of honey, or a smaller amount WITH stevia, as I find the honey helps mask the stevia taste. Sometimes I use just stevia but I do not like the taste much, but my DH does. I also use cacao nibs in things like the cookies I make, and you can add them to this, and they pass as chocolate chips with no added sugar.