Copycat Lunch Lady Brownies (grain free & dairy free)
This brownie holds special place in my heart, reminding me of my childhood cafeteria days!
If you are gluten free and striving for a healthier lifestyle, you don’t have to let go of versions of these childhood treats that align this!
My brownies are healthier for you: they are grain-free, and dairy-free and rich in healthy fats. The texture is fudgy, thanks to cashew butter! The chocolate frosting uses rich coconut butter and cocoa powder instead of buttercream, adding a depth of flavor !
Coconut butter, is a creamy, nutrient-rich spread made by grinding dehydrated coconut meat. Unlike coconut oil, which is extracted from the fruit, coconut butter includes the meat's fiber, providing a rich texture and subtle sweetness that makes it a versatile ingredient and perfect for frosting and glazes.
ingredients used in this recipe
- coconut flour
- cacao powder
- melted refined coconut oil
- eggs
- maple syrup
- cashew butter or nut butter of choice (or use tahini for nut free)
- coconut sugar (to taste)
- baking powder
- coconut butter
- 1coconut milk
- maple syrup or monk fruit (powdered)
Copycat Lunch Lady Brownies
Ingredients
- 1/2 C coconut flour
- 5 tbsp cocoa or cacao powder
- 1/3 C melted refined coconut oil
- 2 large eggs
- 1/4 C maple syrup
- 1/2 C cashew butter or nut butter of choice, or use tahini for nut free
- 2/3-3/4 C coconut sugar, to taste
- 1 tsp baking powder
- Frosting
- 1/2 C coconut butter
- 1/3 C coconut milk
- 5 tbsp cacao or cocoa powder, sifted
- 1/4 C maple syrup or monk fruit, powdered
Instructions
- Preheat oven to 350 degrees and line an 8 inch square baking dish with parchment paper, or oil generously.
- in a large bowl, microwave cashew butter and coconut oil, and whisk. Then stir in maple syrup, vanilla and eggs. Add In the dry ingredients: flour, Cacao, coconut sugar and baking powder, and combine thoroughly to form batter.
- Pour or spread batter/dough into baking dish (it’s ok if it’s thick), pressing evenly with a spatula.
- Bake for 20 minutes.
- while brownies are baking, prepare the frosting by softening coconut butter to flood consistency, then stirring in other ingredients. If frosting is too thick, you can microwave for 3-5 seconds until it becomes spreadable.
- Let sit and cool completely before frosting. Let frosting set in fridge to thicken, then cut into squares.
- Store in fridge to keep the frosting chilled for best taste/texture .
