Theresa’s Gooey Brownies & Peanut Butter Ice-Cream (S)

A delicious low carb brownie can be hard to come by!  I’ve tried many different recipes and I’ll honestly say that this one is my favorite!  When Theresa Knorr and I began talking about her amazing recipe her main thoughts were that this was a great recipe that she really wanted the THM community to hear about.  So many times the Facebook groups move so quickly that wonderful recipes slip through the cracks.  I was happy to post the recipe for her in hopes that we can reach more folks with her fudgy goodness.  If you aren’t a Trim Healthy Mama, this is a low carb set of recipes.

gooeybrownies

Ingredients: 

  • 1 cup light or extra virgin olive oil or butter (melted)
  • 1 & 1/4 cup THM Gentle Sweet 
  • 2 tsp vanilla
  • 4 eggs
  • 1/2 cup cold brewed coffee
  • 1/2 cup almond flour
  • 1/2 cup THM Baking Blend
  • 2/3 cup cocoa
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Directions:

Pre-heat oven to 350. Lightly spray a 9 by 13 pan with cooking spray. Glass or metal will work just fine. Mix the oil or butter, sweetener, vanilla and eggs with a spoon or mixer.  Add the coffee and mix well.  Combine the flours, cocoa, baking powder and salt together.  Stir into the egg mixture, but do not over mix.  Bake for 28 minutes.  Cooking times may vary depending on your oven.  You could dust the brownies with erythritol when they are cooled. After cooled, cut into 12 nice sized brownies.  ENJOY!

Note: If you prefer a more cake like brownie, cut the coffee back to 1/3 cup and bake a minute or two longer.  These freeze great!

This post actually contains a bonus ice-cream recipe!  I’ll put this little hidden treasure into a separate post in the future so it’s easy to find if you just want that recipe.  Theresa’s favorite way to eat her brownies are with her Peanut Butter Ice-cream!

pbicecream

Peanut Butter Ice-cream

Ingredients: 

  • 2 cups coconut milk
  • 3/4 cup cottage cheese
  • 1 cup heavy cream
  • 1/4 cup all natural peanut butter
  • 1 Tbs vegetable glycerin
  • 1 tsp vanilla
  • 5 doonks of THM stevia extract
  • 1/2 cup xylitol
  • Pinch salt
  • 1/2 tsp Gluccomanan

Directions:

Blend all the ingredients together in a blender.  Freeze in an ice-cream maker. The vegetable glycerin you can find online or in some healthy food stores. It really helps the ice cream not to get rock solid in the freezer.

4.3 from 4 reviews
Theresa's Gooey Brownies & Peanut Butter Ice-Cream (S)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Gooey Brownies and Peanut Butter Ice-cream make a perfect combo!
Ingredients
  • 1 cup light or extra virgin olive oil or butter (melted)
  • 1 & ¼ cup THM Gentle Sweet
  • 2 tsp vanilla
  • 4 eggs
  • ½ cup cold brewed coffee
  • ½ cup almond flour
  • ½ cup THM Baking Blend
  • ⅔ cup cocoa
  • ½ tsp baking powder
  • ½ tsp salt
  • ------------------------------------------------
  • Peanut Butter Ice-Cream
  • 2 cups coconut milk
  • ¾ cup cottage cheese
  • 1 cup heavy cream
  • ¼ cup all natural peanut butter
  • 1 Tbs vegetable glycerin
  • 1 tsp vanilla
  • 5 doonks of THM stevia extract
  • ½ cup xylitol
  • Pinch salt
  • ½ tsp Gluccomanan
Instructions
  1. Pre-heat oven to 350.
  2. Lightly spray a 9 by 13 pan with cooking spray. Glass or metal will work just fine.
  3. Mix the oil or butter, sweetener, vanilla and eggs with a spoon or mixer.
  4. Add the coffee and mix well.
  5. Combine the flours, cocoa, baking powder and salt together.
  6. Stir into the egg mixture, but do not over mix.
  7. Bake for 28 minutes. Cooking times may vary depending on your oven.
  8. Cut into 12 pieces.
  9. -----------------------------------------
  10. Peanut Butter Ice-cream Instructions
  11. Mix ingredients together in a blender.
  12. Freeze in an ice-cream maker.

Top the brownies and ice cream with some on plan chocolate topping!  I’d highly recommend Teresia’s Hot Fudge Sauce. It’s super easy to make and heats up great when you need it.

Enjoy!

 

 

Comments

Theresa’s Gooey Brownies & Peanut Butter Ice-Cream (S) — 56 Comments

  1. Ah! This brownie looks like perfection! I have tried and tried to work on brownie recipes, but I haven’t found one for my snobbish tastes yet! This looks like it will do the trick! I love that it has coffee in it!! Can’t wait to try!

  2. The peanut butter ice cream looks grat…do you know which type of coconut milk she used?…canned or carton? thanks!

  3. Just put these in the oven. I licked the bowl like a little kid…sooooooo good! Can’t wait to taste the final product.

  4. Pingback: THM Meal Plan for January 2-8 - My Montana Kitchen

  5. We aren’t coffee drinkers…anything I can sub? I’ve never bought coffee and don’t own a coffee pot or anything.

    • I bought a small cup at a gas station. I feel ya! If you don’t want to do that you can use water. It just enhances the chocolate flavor. You truly can’t taste it…or I’d not like it.

      • Thanks! I have been too nervous to try the okra brownies from the cookbook, and I miss gooey chocolate treats! 🙂

  6. I can’t currently drink coffee but am dying to try these- any suggestions on what I could use instead of the coffee? Thanks!

  7. Pingback: Best Brownie Delight {THM-S, Low Carb, Sugar Free} - My Montana Kitchen

  8. Hey, these look great! How important is the extra almond flour though? I have the thm blend and coconut flour but no almond flour in the house.

  9. Pingback: Trim Healthy Mama Meal Plan for January 9-15 - My Montana Kitchen

  10. ok, just wanted to give you a shout out to let you know that i had just about given up on low carb brownies….I’ve tried so many, all of which i have thrown out. I finally made these tonight, and I LOVE them…they’re pretty close to the real deal…next time I will probably add some lily’s chips to them (my fav off plan brownies are ghiradellis triple chocolate chunk). Great job and thank you! 🙂

  11. Question on coconut milk: Is it the stuff you buy in the 1/2 gallon container – typically found in the milk section of the grocery store or is it the full fat stuff you buy in a can?

  12. After my two years of eating THM, these are by far the best brownies for my taste buds that I have tried. Out of the ballpark delicious!

  13. The brownies are so yummy! My husband said they don’t taste low carb (high praise!). I got all crazy and sprinkled a few sugar free chocolate chips on top. I never need to try another brownie recipe again!

  14. I am looking for a low carb brownie to make for my son’s ice cream cake. Do you think these would thaw (fork friendly) or stay rock hard b/c of the almond flour? Thanks!

  15. Still wondering whether it is the canned coconut milk or the carton in the refrigerated section that we are supposed to use since I have seen you post both :/

  16. These brownies are awesome frosted with the Five Minute Fudge from Nana’s Little Kitchen. I thought I’d never find a THM brownie recipe good enough to replace my family’s favorite frosted brownie recipe, but this one does it. The texture’s not quite the same, but it’s really close. The coffee brings the depth of flavor that other sugar free brownies lack.

  17. May I say, I just made this and my husband and I ♥️♥️ It! It is the best THM based dessert we have had. It does not even taste THM like. We struggle with the flavor and texture of almond flour and coconut flour. This taste amazing! Thank you for sharing! It will be a family fav for sure!!!