Delectable, fudgy brownies, made in the blender and designed for breakfast on the go! Made with oats, carrots, seeds/nuts, and cocoa, these moist, fudge-y brownies are flourless, naturally vegan, gluten-free, low in sugar, high in nutrients, just 132 calories per big brownie, and seriously awesome.
Your mornings are about to be amazing.
From this day forth, you can begin the day feeling virtuous, satisfied, and amped up on superfoods.
You’ll do it by eating a great big brownie.
Moist, fudge-y, and freckled with chocolate chips, these super-brownies are made with frugal, nutritious, familiar ingredients you probably have already. Here are the key players:
*rolled oats
*carrots
*nuts or seeds (you can use what you prefer/have on hand)
*milk (nondairy, or dairy, if you prefer)
*unsweetened cocoa powder
*coconut palm sugar (or the sweetener you prefer)
*& salt, baking soda, a bit of vanilla, and a smattering of mini chocolate chips
Everything (except the chocolate chips) gets tossed into a blender, processed into a thick batter, then baked–with the chocolate chips sprinkled on top–for about 20 minutes.
Oh my goodness, the results are heavenly. Heavenly, I declare!
Yet each brownie is 100% breakfast-worthy nourishment. With only 132 calories. The brownies are also naturally vegan, gluten-free, flourless & oil-free.
Yes, please.
Carrots are my secret ingredient here, adding moisture (think fudge-y texture), but also natural sweetness, so that the added sugar is limited to 1/3 cup (divided between 9 servings). There’s something about getting vegetables first thing in the morning, too, that leads to standing taller and shining brighter!
Don’t skimp on the nuts and seeds, as they provide structure to the brownies (akin to eggs in traditional recipes), as well as protein, healthy oils, and flavor (moreover, it’s only 2 ounces, about 1/3 cup). If you want to boost the flavor of the brownies further, toast the nuts/seeds before adding. It contributes a lot!
Add these to your collection of portable breakfast options, but if you have the time, sit down and savor every morsel. Because every morsel is noteworthy.
One last item to consider before you run to the kitchen to blend and bake…
Why not bake a batch of these brownies as a Valentine’s Day gift, especially for your loved ones and friends who are athletes/fitness buffs, trying to eat more healthfully in general, working hard to shed a few pounds, or observing Lent (the first day of Lent falls on Valentine’s Day this year!).
Spread the love with brownie batter ♥.
Breakfast Blender Brownies {V, GF, Flourless, Awesome}
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 9 brownies 1x
Ingredients
- 1 cup nondairy milk
- 2 large (6 ounces total) peeled carrots, cut into large chunks
- 2 oz nuts or seeds (I used sunflower seeds)
- 1–1/2 cups rolled oats
- 1/2 cup unsweetened cocoa powder
- 1/3 cup coconut sugar (or your preferred sweetener)
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 tablespoons miniature semisweet chocolate chips (optional, but recommended!)
Instructions
- Preheat oven to 350F. Line an 8-inch baking pan with foil or parchment paper; spray with cooking spray.
- In a blender, process the milk and carrots until completely blended. Add the seeds or nuts; blend until very smooth/creamy (no chunky bits).
- Add the remaining ingredients EXCEPT the chocolate chips; blend until smooth (stop to scrape down sides of container, as needed). Blend, blend, blend until super smooth (use on/off pulses as needed, it will be thick).
- Spread the batter (it will be very thick) into prepared pan, smoothing top. Sprinkle with chocolate chips, if using.
- Bake in the preheated oven for 18 to 21 minutes until surface appears dry and a toothpick inserted near the center comes out with only a few moist crumbs attached. Cool completely in pan on a wire rack.
- Remove brownies from pan and cut into 9 squares.
Notes
Storage: Store the brownies in an airtight container at room temperature for 2 days, the refrigerator for 1 week or the freezer for 6 months.
Sweetener Options: An equal amount of brown sugar, natural cane sugar, maple syrup, or honey (if you do not need these to be vegan) can be used in place of the coconut sugar.
Nut/Seed Quantities: 2 ounce of sunflower seeds or pepitas is almost exactly 1/3 cup. If you do not have a scale and are using nuts, finely chop them and measure 1/3 cup.
- Category: Breakfast, Snack, Dessert
Nutrition
- Serving Size: 1 brownie
- Calories: 132
- Sugar: 8.7 g
- Sodium: 170 mg
- Fat: 4.8 g
- Saturated Fat: 0.8 g
- Carbohydrates: 23.3 g
- Fiber: 3 g
- Protein: 3.4 g
- Cholesterol: 0 mg
These turned out soooo yummy!! Thanks!
Whoohoo, so glad to hear, and thanks for letting me know, Nicole!
I just bought your Power Hungry bar book. I made 2 recipes so far. I want let you know that they are amazing! I’m loving this book. I look forward to making more of the recipes. I have a question though. If I want to reduce the sweetness, how can I do that (since the syrups or honey are the “glue”)?
Hi there, Rachel, thanks for stopping by AND for buying my power hungry book! I completely understand re: the sugar. I have since figured out a few ways to make elements “glue” while reducing sugar. It will depend on the recipe, but here goes: one of the stickiest options is ground oats. So if the recipe calls for oats, finely grind part of the oats and add a touch more liquid. I have also come to love psyllium husk ; it is inexpensive and has super-power gluing powers. A little bit goes a long way; try reducing the added sweetener and replacing it with an equal amount of liquid PLUS about a teaspoon f psyllium husk. Flaxseed meal and ground chia work well, too, but I have had more success with the former than the latter. Also, simply processing ingredients finer and adding a touch more liquid in place of the sweetener can help hold everything together, despite less sugar. Hope some of these ideas help!