Buttermilk Brownies without refined sugar

I have a weakness. That weakness is eating desserts. Especially late at night. I know it’s an awful habit and if I really set my mind to it I would break it but I haven’t chosen to do that quite yet. 🙂

So, in the meantime, while I still indulge in sweet treats I came up with this yummy little brownie recipe. Buttermilk brownies were my favorite kind of brownies as kid. I was a bigger fan of the cake brownies than the fudge brownies back then and these just hit the spot.

Now of course I have done some tweaking. The original recipe called for regular white sugar but I experimented with some “healthier” alternatives and I was not disappointed. They taste great and I don’t feel quite as guilty eating one of these guys.

You start out with adding water, butter, cocoa powder, sea salt, and honey to a medium saucepan. Heat over medium heat until it comes to a boil, remove from heat.

In a separate bowl combine flour, coconut sugar, and baking soda. Mix well. Pour the chocolate mixture into the flour mixture and stir to combine.

Add in the buttermilk, egg, and vanilla extract. The batter will be pretty runny.

Pour into a cookie sheet lined with parchment paper.

Bake in the oven at 375 for about 15 minutes. Start checking them at 10 minutes with a toothpick in the center. When it comes out clean remove them from the oven. You don’t want to overcook these. While the brownies bake you’ll want to mix up the chocolate frosting. You don’t have to top them but it does add more chocolate flavor. For the frosting you will need to heat butter and coconut oil just enough to make them runny. Hopefully that makes sense. This is what it looks like.

Add in cocoa powder, stevia, and maple syrup. Stir until combined.

Pour ganache over hot brownies and spread evenly over the surface. Cool completely and then cut into pieces. You can store these at room temp or refrigerate in an airtight container.

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Buttermilk Brownies

Cake style buttermilk brownies without refined sugars.

Ingredients

• 1/2 c cocoa powder
• 1/2 c honey
• 1 stick butter
• 1/4 c coconut oil
• 1/2 c water
• 1/2 t sea salt
• 1 1/2 c flour
• 1 c coconut palm sugar
• 1 t baking soda
• 2 eggs
• 1/2 c buttermilk
• 1 t vanilla extract

Frosting/Ganache

• 1/4 c coconut oil
• 1/4 c butter
• 3 T cocoa powder
• 3 packets stevia
• 1 T maple syrup

Instructions

1. Preheat oven to 375 degrees and line a cookie sheet with parchment paper.
   

2. In a large mixing bowl combine flour, coconut palm sugar, and baking soda. Set aside.
   

3. In a medium saucepan over medium heat add cocoa powder, honey, butter, coconut oil, water, and sea salt. Heat until it comes to a boil. Remove from heat and add to dry ingredients.
   

4. Add in eggs, buttermilk, and vanilla. Pour into prepared cookie sheet pan and bake for 15 minutes. Check at 10 minutes with a toothpick. When the toothpick comes out clean remove the brownies from the oven and pour frosting/ganache over the top while hot. Cool completely before cutting into pieces. Store at room temp or in the fridge in an airtight container.
   

For the frosting/ganache

1. Heat coconut oil and butter in a microwave safe bowl until just runny. The mixture shouldn't be clear or hot.
   

2. Add the cocoa powder, stevia, and maple syrup to the oil and stir until combined. Pour over hot brownies.