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
Be sure to let me know if you try this recipe, I would absolutely love to hear what you think! If you remake on Instagram, remember to tag me at @donutworry_behealthy so I can send the love and support right back. Enjoy!
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