Sleepover Brownies

How fun is it to have a bit of sweet with friends? I love to see the kids follow their noses into the kitchen to sneak a peak at what’s baking in the oven.

This brownie recipe is so delish you may have a hard time saving even a crumb.
Helpful tip: Put a piece in the fridge for tomorrow’s breakfast before serving.


6 oz shelled walnuts
4 oz pecans
1/4 cup olive oil
1/2 cup unsweetened almond milk
1/2 cup powdered dark baking cocoa
1/2 cup sugar (can substitute with coconut sugar, maple syrup, or honey)
1 egg
2 tsp vanilla extract
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon

Preheat oven to 350°

In your food processor, ground pecans and walnuts to a flour. Add all other ingredients and mix until blended. You may need to scrape down the sides and mix again.

Pour batter into a parchment lined 8″x8″ glass baking dish.

Bake 40 minutes at 350°
Edges should be firm and middle no longer shiny.
Let cool for 30 minutes on baking rack, or remove brownie with parchment from pan and allow to cool for 15 minutes. Brownie will be gooey.

Cut into 12 brownies and top with fresh strawberries.


Nutrition Info per serving: (brownie only)
1 pan= 12 servings
265 Calories
21.3 g fat
13.9 g carbohydrates
4.4 g protein
3.4 g fiber
9.1 g sugar
11.8 g net carbs

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