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RELAX - Ive got you covered Brussels Sprouts Brownies with Chocolate Ganache (Vegan, Gluten-free) Jump to Recipe - Print Recipe These Vegan Gluten-Free Brussels Sprouts Brownies are so rich, chocolatey, and decadent that there’s no way anyone could ever guess the secret ingredient! The steamed Brussels sprouts provide moisture to the brownies making them fudgy without affecting the taste. The chocolate ganache on top takes them to the next level, but they are delectable even without. Guess what? I’ve just created a brownie recipe that’s not only insanely delicious but also sneaks in a veggie goodness you couldn’t possibly imagine! Yep, you heard that right – we’re talking about BRUSSELS SPROUTS BROWNIES! Now, before you raise an eyebrow, hear me out. These Brussels Sprouts Brownies are actually adapted from my popular Cauliflower Brownies recipe, which has been a huge hit with everyone who’s tried it. So I thought, why not experiment with Brussels sprouts? And the result is truly something to be excited about! These aren’t your average brownies. They’re vegan, gluten-free, and oh-so-fudgy, with a secret ingredient that’ll make your guests do a double-take when you reveal what’s inside. I know Brussels Sprouts Brownies sounds a bit wild, but trust me, these little green gems transform into something magical in this recipe. They add an incredible moistness with no aftertaste, and are a powerhouse of nutrients, making these brownies fudgy and nutritious. I topped them with a velvety layer of chocolate ganache made with dark chocolate chips and almond butter for extra decadence. If you feel like having a lighter treat, you can omit the ganache and they will still be exquisite. Whether you’re vegan, someone who’s gluten-intolerant, or just looking to add more veggies into your diet, these Brussels Sprouts Brownies are a must-try! Health Benefits of Brussels Sprouts Brussels sprouts are a nutritional powerhouse so I’ve been trying to incorporate them into our meals as much as possible. As a member of the cruciferous vegetable family, known for their nutrient richness and health-boosting properties, Brussels sprouts are especially valued for their high levels of vitamins, minerals, and glucosinolates, compounds linked to reduced cancer risk and improved overall health. They’re rich in Vitamin K, crucial for bone health and blood clotting, and Vitamin C, a potent antioxidant that strengthens the immune system. They’re also a great source of fiber, aiding in digestion and promoting a healthy gut. Furthermore, Brussels sprouts are loaded with antioxidants, which help reduce oxidative stress in cells and can lower the risk of chronic diseases. By incorporating them into our brownies, we’re not just crafting a delectable treat; we’re infusing it with nutrients that contribute to your overall well-being. So, each bite of our Brussels Sprouts Brownies is not just a moment of indulgence but also a step towards a healthier lifestyle. Ingredients in Brussels Sprouts Brownies Brussels Sprouts: The star of the recipe, these veggies add moisture and a nutritional boost without affecting the classic brownie taste. Medjool Dates: Used for natural sweetness, these dates also contribute a rich, caramel-like flavor and help bind the ingredients together. Coconut Milk: I like to use canned coconut milk with only 2 ingredients and no guar gum. But other unsweetened dairy-free milk such as almond or oat also works. Try making your own if possible or opt for products with minimal ingredients like this. Almond Butter: Adds richness and depth to the brownies, while also providing healthy fats and a smooth texture. You can substitute with peanut or cashew butter or use sunbutter to make it nut-free. Vanilla Extract: Adds depth and enhances the overall flavor profile. Oat Flour: Provides structure to the brownies while keeping them gluten-free and adds a mild, nutty flavor. You can make your own oat flour by grinding oats in a high-speed blender or a coffee or spice grinder. Use 1/3 cup steel-cut or 1/2 cup rolled oats to get 1/2 cup of flour. Cacao Powder: Gives the brownies their classic chocolatey taste. I like to use raw organic varieties that are higher in antioxidants and richer in flavor. Baking Powder: Helps the brownies rise and become fluffy, ensuring they’re not too dense. Use aluminum-free if possible. Sea Salt: A pinch of salt balances the sweetness and intensifies the chocolate flavor. Dark Chocolate Chips: For that irresistible, gooey chocolatey goodness in every bite. You can either use dark chocolate chips or small chunks of high-quality 70% dark chocolate. I don’t recommend leaving them out! How to Make Brussels Sprouts Brownies Making these unique and delicious Brussels Sprouts Brownies is easier than you might think. Here’s a step-by-step guide to help you create this delightful treat: Prepare the Brussels Sprouts: Start by steaming 2 cups of Brussels sprouts for about 10 minutes until they’re soft enough to be easily pierced with a fork. Allow them to completely cool down for at least 30 minutes. Preheat and Prep the Pan: While the Brussels sprouts are cooling, preheat your oven to 350°F (170°C). Line a 7×7 inch baking pan with parchment paper to ensure easy removal of the brownies later. Blend the Wet Ingredients: In a food processor, combine the cooled Brussels sprouts, 1 cup of pitted Medjool dates, 1/2 cup of your choice of unsweetened dairy-free milk, 3 tablespoons of almond butter, and 1 teaspoon of vanilla extract. Process these ingredients until the mixture is completely smooth. Add the Dry Ingredients: To the food processor, add 1/2 cup of gluten-free oat flour, 1/4 cup of cacao powder, 1/2 teaspoon of aluminum-free baking powder, and a pinch of sea salt. Run the processor for a few more seconds to combine everything well. Fold in Chocolate Chips: Stir in 1/2 cup of dark chocolate chips into the batter for that extra chocolatey goodness. Bake the Brownies: Pour the batter into the prepared baking pan. Bake for 45-50 minutes, or until the top is set with a few cracks and it starts to pull away from the sides of the pan. It’s important to let the brownies cool completely after baking. Prepare the Chocolate Ganache: While the brownies are cooling, melt 1 cup of dark chocolate chips. Mix in 2 tablespoons of natural almond butter until the mixture is thick and smooth. Frost and Set: Once the brownies have cooled, pour the chocolate ganache over the top. Place them in the fridge for about 2 hours, allowing the frosting to set. Serve and Enjoy: Cut the brownies into 16 squares and serve. I cut them into 9 squares in these photos for aesthetic purposes. But 16 is a more reasonable serving size. And there you have it – your very own batch of Brussels Sprouts Brownies! This recipe is a fantastic way to enjoy a sweet treat while incorporating some nutritious veggies into your diet. Enjoy baking and indulging in these delightful brownies! How to Store Brussels Sprouts Brownies Proper storage of your Brussels Sprouts Brownies ensures they stay delicious for as long as possible. Here’s a quick guide: Room Temperature Storage (Up to 3 Days): Place in an eco-friendly airtight container. Use parchment paper to separate layers if stacked. Ideal for short-term storage and immediate enjoyment. Refrigerating for Extended Freshness (Up to 1 Week): Transfer directly to an airtight container after they’ve set in the fridge. Separate layers with parchment paper or beeswax wraps. Refrigeration keeps them fresh and delicious for about a week. Freezing for Long-Term Storage (Up to 3 Months): Wrap individual brownie squares in parchment paper or beeswax wraps. Store in a freezer-safe container. Thaw at room temperature or overnight in the refrigerator when ready to enjoy. This method is great for savoring your brownies over a longer period, up to 3 months. Remember, the texture of the brownies might change slightly after freezing and thawing, but they should still be delicious! More Delicious Brownie Recipes Cauliflower Walnut Brownies (Vegan, Gluten-free) White Bean Brownies (Vegan, Gluten-free) No-Bake Sweet Potato Brownies (Vegan, Paleo) If you try and enjoy these Brussels Sprouts Brownies, please leave a comment and rate the recipe. Don’t forget to tag your photo @nutriholist #nutriholist on Instagram or share a picture on our Facebook page. We love seeing your creations! Print Recipe Brussels Sprouts Brownies with Chocolate Ganache (Vegan, Gluten-free) Indulge in the most nutritious Vegan Gluten-Free Brownies made with a secret vegetable: Brussels sprouts! They're so rich, fudgy, and decadent that there's no way anyone could ever tell! Prep Time15 minutes mins Cook Time1 hour hr Total Time1 hour hr 15 minutes mins Course: Dessert Cuisine: Dairy-free, Gluten-free, Vegan Servings: 16 squares Author: Mitra @Nutriholist Ingredients Brownies: 2 cups (220 g) Brussels sprouts, halved 1 cup (175 g) or 8-9 Medjool dates, pitted 1/2 cup coconut milk (or unsweetened almond or oat milk) 3 Tbsp almond butter 1 tsp vanilla extract 1/2 cup (60 g) gluten-free oat flour {See Notes} 1/4 cup (25 g) raw cacao powder 1/2 tsp aluminum-free baking powder Pinch of sea salt 1/2 cup dark chocolate chips Chocolate Ganache: 1 cup dark chocolate chips 2 Tbsp natural almond butter {See Notes} Get Recipe Ingredients Instructions Steam the Brussels sprouts for about 10 minutes until they are soft enough to get easily pierced by a fork. Cool down for 10 minutes. Preheat the oven to 350 F (170 C) and line a 7x7 inch baking pan with parchment paper. Add the steamed Brussels sprouts, dates, milk of choice, nut butter, and vanilla to the food processor and process until completely smooth. Add the oat flour, cacao powder, baking powder, and sea salt and run for a few more seconds to combine. Stir in 1/2 cup chocolate chips. Pour the batter into the lined pan and bake for 45-50 minutes until the top is set with a few cracks and it starts to pull away from the sides of the pan. Leave the brownies to completely cool. For the Chocolate Ganache: Melt the remaining 1 cup of chocolate chips. Mix in the almond butter and stir until completely smooth. Once the brownies are cool, pour over the chocolate frosting on top and place in the fridge for about 2 hours until the frosting sets. Cut into 16 squares and enjoy. Store leftovers in the fridge for up to a week or in the freezer for up to 3 months. NNotes If you don’t have oat flour, you can make your own by grinding 1/3 cup steel-cut or 1/2 cup rolled oats in a high-speed blender or a coffee grinder. I like to use natural almond butter with only 1 ingredient: roasted almonds. Feel free to substitute with natural peanut, cashew, or sunflower seed butter, if you wish. Omit the chocolate ganache if you prefer a lighter treat. B

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A few players have reported gameplay issues . Server restarted in the hope that fixes it Server restarted 05/17/2025 @07.16 AM BST by @Totty Have fun

Not sure on how to fix map issues but you can turn on a setting that allows you to right click on the game in taskbar and quit out completely without needing to shut off the PC. Go to settings of pc and search “end task” and that will pop up a option that can be enabled.

Damned you. I love Brussels sprouts. Just cooked up a bunch up today. They are awesome with Fried Chicken and long grain brown rice. lol

XtremeIdiots would like to wish all members celebrating their birthday today a happy birthday. LtLaszlo (66)

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I recently had to buy a new pc with windows 11. My old pc had windows 10. I am running into problems with downloading maps on waw cod5 freeze tag as it will start to download but then stop before finishing download and freezes the screen. The only way to get out of it is to actually shut down pc by turning it off at the power button. Nothing else works. Is there a program that needs to be run or just some kind of procedure I can use to fix this problem? I cant do it myself but my kids said they can if they knew what needs to be done. Any help would be much appreciated. Thanks!

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