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grain free brownies by Grain Free Planet


1. It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.

2. Melted butter should be warm not hot when adding to a recipe.

3. Most recipes work with either salted or unsalted butter.

4. Metal pans brown and crisp more than glass pans.

5. Glass pans take longer to come to temperature.

6. Ovens vary, so bake times may need to be adjusted.



1 C S'WEEET! Sweetener Blend (140g) *see below for substitutions

1/2 C Cocoa Powder (50g)

1 Stick Melted Butter (112g)

1/2 C Nut/Seed Butter (120g)

2 Lg Eggs - (100g)

2 t Vanilla Extract (optional)

Makes 9 - 12 Brownies


TIPS: If the nut or seed butter is thick and not drippy, add an additional 2 T butter.

We think brownies are the best when slightly underbaked.

1. Pre-heat your oven to 350°F and spray or butter an 8" or 9" square pan.

2. In a small bowl, stir together the Multi-Use Bakery Mix and sweetener.

3. In a medium-size bowl, whisk together the butter, nut/seed butter, eggs and vanilla, if using.

3. Add the baking mix blend and whisk until a smooth batter forms.

4. Spread batter into the prepared pan.

5. Bake on the center rack for approximately 20 - 24 minutes. Brownies should be dry and firm on the outside but slightly soft to the touch in the center. The baking time will vary slightly depending upon the type and thickness of the nut butter used.

6. Let cool completely before slicing.

SWEETENERS VARY tremendously.

We suggest using our new sweetener blend, S'WEEET, real sugar or a substitute such as Swerve (IMO+ Erythritol) Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). If you prefer to bake with a liquid sweetener, you will likely need to add a 1 T more Bakery Mix. Allulose and kabocha-based sweeteners will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly (so reducing the mix by 1 T may be desired.

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