Mimi’s Badass Brownies

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Mimi’s Badass Brownies

  • Author: Heather Carey, MS
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 16 brownies 1x
  • Category: desserts
  • Method: baking
  • Cuisine: diabetes friendly


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.


Units Scale


1 16ounce jar of creamy almond butter

3 eggs or egg replacer

1 15ounce 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 3.5ounce bar of dark chocolate

4 tablespoons unsweetened soy milk or milk


  1. Oil or butter an 8×8 or 9×13 baking pan and set aside. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
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