These celery pulp brownies are fudgy, moist, decadent, and oozing with melty chocolate. They’re the perfect no-waste way to use up your juicing leftovers and no one will guess they are actually healthy, gluten free, and refined sugar free too!
I am not exaggerating in the title of this post. These have been my favorite thing to indulge in since I first tried this recipe. What makes them the world’s best brownies? They are so extremely gooey and fudgy, they will melt in your mouth, they are covered in chocolate chips, and they are still healthy. You really can have the best of both worlds! In this recipe I used almond flour for a gluten free base, coconut sugar to sweeten them without any refined sugar, cacao powder for all of those great antioxidants, and of course, celery pulp!
If you don’t know what celery pulp is, it is what you are left with after making celery juice! I talk all about why I tried drinking celery juice, how I make it, and provide another great BURGER recipe to use with your pulp on this post here, so be sure to check that out. It also provides a discount for the product I use to make mine that you can use so you can start making some too!
If you love sneaking veggies into your baked goods as much as I do, be sure to check out my chocolate chip zucchini bread, my avocado pillow cookies, and my sweet potato chocolate buttercream frosting.
Ingredients You Will Need for Celery Pulp Brownies:
- Celery pulp – duh! This is what you have leftover after making celery juice. If you don’t have any, you could also try this recipe with grated zucchini. I used 1/2 cup because that is about the exact amount of pulp I get from making one batch of celery juice.
- Almond flour – I used almond flour so that these would be a gluten free brownie recipe as well as a grain free brownie recipe. Also low carb! I wouldn’t recommend subbing this with any other flour if possible.
- Cacao powder – I used cacao powder in these because it is super rich in antioxidants. You could also use unsweetened cocoa powder.
- Coconut sugar – I sweetened these brownies with coconut sugar so they’d be a refined sugar free dessert option.
- Eggs – to help bind and lift the brownies
- Almond milk – for moisture. You could use any dairy free milk.
- Chocolate – I melt some into the batter for extra fudginess, and of course chocolate chips throughout! I used a vegan/refined sugar free dark chocolate but you can use any that you like and fits your dietary needs.
- Baking powder – to make sure we get some fluff!
- Salt – salt adds depth to the other flavors and I love using it in sweets.
Tips for the Perfect Celery Pulp Brownies:
- First of all – if you don’t have celery pulp that is okay! You can swap the pulp for grated zucchini and I am sure it will be just as great.
- Dry out your celery pulp just a little before adding it. Do this by patting it a few times with a paper towel. You don’t have to worry about getting all the moisture out, you just don’t want it soaking wet.
- Check your chocolate to ensure it is both dairy free and refined sugar free if that is important to you. I love using Lily’s dark chocolate.
If you have a question I didn’t answer feel free to leave it in a comment below or shoot me a DM on Instagram!
In addition to the listed ingredients, you will need:
- 2 mixing bowls
- something to stir with
- a small microwave safe bowl for the chocolate
- an 8×8 baking dish
- parchment paper
Enjoy!
Print
Celery Pulp Brownies
- Total Time: 40 minutes
- Yield: one 8x8 pan 1x
- Diet: Gluten Free
Description
Gluten Free, Dairy Free, Refined Sugar Free
These celery pulp brownies are fudgy, moist, decadent, and oozing with melty chocolate. They’re the perfect no-waste way to use up your juicing leftovers and no one will guess they are actually healthy, gluten free, and refined sugar free too!
Note: I re-tested and updated this recipe January 2021 to make it even yummier than before!
Ingredients
- 1 cup almond flour
- 1/2 cup celery pulp
- 2 eggs
- 1/2 cup + 2 tablespoons almond milk
- 1/4 cup cacao powder
- 1/3 cup coconut sugar
- 1/4 cup chocolate chips + more to taste
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- After making celery juice, take your celery pulp and dry it out by patting with a paper towel a few times, set aside.
- Preheat oven to 350F.
- Combine your almond flour, cacao powder, coconut sugar, baking powder, and salt in a mixing bowl and stir.
- In a separate bowl, combine your eggs, 1/2 cup of your milk, and pulp. In a microwave safe dish, melt 1/4 cup chocolate chips with 2 tbsp of milk. Once melted, let cool slightly (so it doesn’t start baking your egg), and then combine with the rest of the wet ingredients.
- Add your dry ingredients into your wet, and stir until well combined. Fold in as many chocolate chips as you’d like.
- Pour into an 8×8 baking pan lined with parchment paper, top with more chocolate chips or a crushed chocolate bar. Bake for 30-35 minutes until a toothpick comes out clean and the edges start to brown.
Notes
Don’t have celery pulp? Swap for grated zucchini instead!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Brownie
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/9 of pan
Can you substitute eggs with Aquafaba?
Hi!
I tried thes this morning after making celery juice and they turned out great! I didn’t have a brownie pan so I used a mini muffin pan instead and left them in at the given temperature for about 15 min and voila! Celery brownie bites! Thanks for your creativity!
I was hesitant about the taste of these but I was looking for a use for the celery pulp left over from making juice. They are delicious. They are moist not dry at all. I will be making these again.
yes baking with celery pulp is definitely a new idea – but I am SO glad to hear you loved them! And so happy you will be making them again! Thank you!