You’ve never had brownies like this before! Almost Raw Blondie Brownies with Chocolate Frosting. Gluten-Free and Vegan
Can we talk about the fact that my sense of humor is similar to that of a 17 year old guy? Snarky, disgusting, dirty. Even though I’m 30 and consider myself to be fairly well-read, I still gravitate towards terrible movies and funnyordie over indie classics and the New York Times.
Which is why I found myself re-watching some of my favorite movies this weekend: Forgetting Sarah Marshall, Just Friends and my recent favorite- Neighbors. While BL is away in St. Louis, I’m finding comfort and relaxation in two of my favorite things- stupid comedy & sweet, sweet brownies.
Aren’t these brownies just perfect? I cannot get over how much I love these little treats both as an after dinner snack or while plowing through a marathon movie session. Almost-raw blondies for the bottom layer topped with a rich, dark chocolate frosting and crunchy nut bits. The texture is out of this world.
Anyone who knows me knows how much I love brownies. Cakes and cookies? I can easily pass on, but brownies? I don’t know if I’ve ever turned down a brownie. Therefore, a healthier makeover version was needed.
I’ve been making these blondie bites (dates, almonds, pecans) for a few years now, and I love the rich, caramel taste. I pulse the above ingredients together, add in a little sea salt and vanilla, and I swear I’m eating a thick, baked blondie brownie masterpiece. Those bites still work, but this weekend I wanted something a little more indulgent. Hello chocolate ganache.
Do you frost your brownies? I never knew that was a thing until I started eating my friend Paige’s brownies. Hers are some of the best: chocolate chips in the batter and a thick layer of chocolate frosting on top. The problem with trying frosted brownies just once? You always want frosted brownies.
The base of the brownies is my go-to blondie mixture from above. Mix it together in a food processor and press it into a pan. For added crunch, I threw in a cup of Rice Krispie cereal making these brownies almost raw instead of raw. You are welcome to leave the krispie cereal out but I think it gives perfect structure for the chocolate topping. For a completely raw base, loosely chop more pecans and almonds and mix them in right before pressing down.
Then we get to the good stuff- the chocolate frosting. I made a quick homemade batch of chocolate chunks, coconut oil, sea salt and powdered sugar. For a less opulent treat, halve the recipe and drizzle the chocolate on top instead of spreading like frosting.
You are definitely going to want to make these ones asap! I brought the leftovers into the office this morning and got rave reviews from everyone who tried them. If you’re looking for a healthier brownie substitution, this is it.
If you end up making them, make sure to leave a comment below for other readers. Or tag your creation with #delishknowledge. Seeing your photos of my recipes totally makes my day!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
You’ve never had brownies like this before! Almost Raw Blondie Brownies with Chocolate Frosting. Gluten-Free and Vegan. Adapted from Dana’s Raw Vegan Brownies
- 2 1/2 cups dates, pitted
- 1 cup raw pecans, plus more for topping
- 1 1/3 cup raw almonds, plus more for topping
- 1/2 tsp. vanilla extract
- 1/4 tsp salt
- 1 1/2 cups crispy rice cereal, plus more for topping
- 1/4 cup (59 ml) almond milk
- 1 cup dark chocolate, roughly chopped
- 2 Tbsp coconut oil, melted
- 1/4 tsp salt
- 1/2 cup powdered sugar
- Place the dates in a food processor and process until a chunky paste forms. Remove and set aside.
- Place pecans and almonds in food processor and process until finely ground. Pulse in the vanilla extract and salt. Keep the food processor running and drop small handfuls of the date pieces into the food processor spout and process until a dough consistency is achieved.
- Add the crispy rice cereal and pulse until just combined. You want the dough to have some crunch to it.
- Line an 8×8 casserole dish with parchment paper and add the brownie mixture to the pan. Press down into the pan in an even layer.
- Place in fridge while you make the chocolate frosting.
- Add the milk to a saucepan and heat over medium heat until just simmering. Add in the chocolate and cover, let sit for 1-2 minutes until chocolate has melted.
- Remove from heat and transfer to a mixing bowl. Add in coconut oil and pinch salt. Place in the fridge to thicken and cool, about 10 minutes.
- Remove from fridge and slowly whisk in powdered sugar until fluffy. Frost brownies and sprinkle with roughly chopped pecans, almonds, and rice krispies.
- Slice into squares.
- Store brownies in an airtight container to keep fresh. Will keep for 3-4 days.
If dates are dry, soak in warm water for 15 minutes, then drain