Mimi’s Badass Brownies is a recipe adapted from Lynne Bowman’s cookbook, Brownies For Breakfast. All her recipes are diabetes-friendly and many use sugar substitutes like Alulose or Monkfruit. These sugar substitutes are diabetes-friendly and can be a lifesaver if you want to savor a good brownie. For this recipe, however, I used light brown sugar and the brownies still came out delicious while being healthy’ish.
1 16–ounce jar of creamy almond butter
3 eggs or egg replacer
1 15–ounce can of pumpkin puree (not pumpkin pie mix)
1 1/2 cups granular sweetener
1 tablespoon vanilla
1/2 cup unsweetened cocoa powder
1/2 teaspoon fine salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 3.5–ounce bar of dark chocolate
4 tablespoons unsweetened soy milk or milk
- Oil or butter an 8×8 or 9×13 baking pan and set aside. Preheat oven to 350 degrees F.
- Blend the brownie ingredients by hand or electric mixer until smooth. Spread into the pan and bake for 20-35 minutes (this will depend on your baking dish size) until a toothpick inserted comes out clean. Let cool completely.
- While the brownies are baking, break the chocolate up and place it in a microwave-proof dish with the milk for 12-15 seconds. Stir well until melted and completely blended.
- Drizzle the frosting over the brownies when the brownies are cool enough to handle. Refrigerate the leftovers.
- These brownies freeze great! Simply cut into squares and place in a zip-lock bag.
- Monkfruit and Allulose were not easy for me to find locally, but you can order both online.
- Check out my podcast I did with Lynn where we talked about her story with diabetes and her inspiration for writing the cookbook.