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Barb's HTB brownies

These brownies are incredible. While this recipe calls for no-sugar-added chocolate chips, you are very welcome to use the sugar-sweetened option if you choose. These treats will be delicious either way. Like nuts in your brownies? Simply add 3/4 cup of your favorite chopped variety. These brownies freeze well, but definitely taste best when fresh.

Barb's HTB brownies

Makes 16 squares

Cook time 35 minutes


6 Tbsp butter

8 oz. no-sugar-added chocolate chips (stevia or monk fruit or coconut sugar)

½ cup coconut sugar

¼ cup monk fruit

¼ tsp salt

1 tsp vanilla extract

2 large eggs, cold

3 Tbsp Himalayan Tartary Buckwheat Flour

3 Tbsp gluten-free flour

Barb's HTB brownies


Line an 8-inch square pan with aluminum foil, bottom and up the sides too. Preheat oven to 350 F.

Bring a small amount of water in a large frying pan to a simmer. In a medium glass or stainless-steel bowl that will fit in the pan, melt the butter and chocolate, stirring occasionally.

When mixture is smooth and completely dissolved, remove from heat and stir in the coconut sugar, monk fruit, salt and vanilla. Then add 1 egg, completely mixing it in. Add the second egg and mix well. Stir in flour and mix well with a spatula until the batter is quite smooth and doesn’t stick to the sides of the pan.

Scrape batter into prepared pan, spreading evenly but with some swirls.

Bake 30-35 minutes until toothpick in the center is no longer gooey.

Cool on a rack and remove the brownies from the pan by lifting the foil ends.

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