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Gingerbread Brownies

  • Yield: 24 mini brownies 1x


  • 13 ea pitted dates
  • 1/4 cup coconut oil (melted)
  • 3 medium eggs (whisked)
  • 3 tbs molasses
  • 1 tsp vanilla
  • 1/4 cup unsweetened cocoa powder
  • 2 tbs coconut flour
  • 2 tbs ginger (powdered)
  • 1 tbs cinnamon (ground)
  • 1 tsp cloves (ground)
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt


  1. Preheat the oven to 375 degrees (360 convection).
  2. Place pitted dates in a food processor and pulse until the dates begin to bind and clump together
  3. Add the coconut oil, eggs, molasses, and vanilla to the food processor and puree until smooth
  4. Add cocoa powder, flour, powdered ginger, cinnamon, cloves, baking soda, and baking powder along with the salt and puree until completely combined and smooth.
  5. Grease miniature muffin tins and pour the brownie mixture into the tin and smooth out
  6. Place in the oven and bake for 20-25 minutes (18-20 convection)
  7. Let cool for about 10 minutes before removing from the baking tin to a cooling rack.


Source: PaleoOMG

  • Category: Dessert


  • Serving Size: 1 brownie
  • Calories: 49
  • Fat: 2.94 g
  • Carbohydrates: 5.73 g
  • Protein: .98 g

Keywords: gluten free

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