"HEALTHY CHOCOLATE BROWNIES
- Irene Elaine
- Nov 2, 2022
- 2 min read
Makes 10 Squares
I definitely have to admit that I don’t have the biggest sweet tooth, but every now and then I do crave a brownie, I mean, who doesn’t, right? After a few trial and error attempts, I’ve managed to get to this slightly healthy version of this old school classic dish, and, if I’m being completely honest, this version is definitely up there with all my favourites!
INGREDIENTS
¾ Cups almond flour
250g dark cooking chocolate
¼ cup unsweetened cocoa powder
½ tsp. salt
2 tbsp. coconut oil
¼ cup maple syrup
¾ full cream greek yoghurt
2 large eggs
1 tsp. vanilla extract
½ cup dark chocolate chips
100g walnuts, toasted & roughly chopped (optional*)
100g pecans, toasted & roughly chopped (optional*)
METHOD
Preheat the oven to 180°C or 350°f.
In a pan, lightly toast the nuts, keeping an eye on them as they can burn quickly, and then put them aside to cool.
Lightly grease and line a square baking tin with baking parchment paper.
Chop the nuts, and then put aside for later.
In a glass bowl, melt the chocolate and coconut oil together in the microwave (open the microwave every few seconds to give a stir, and prevent the mixture from burning).
Into the chocolate mixture add the flour, cocoa powder and salt. Then give the mixture a good mix with the electric blender.
Into the chocolate mixture, then add the eggs, maple syrup and vanilla extract. Mix altogether.
Finally, add in the chocolate chips and nuts and give the mixture one final mix.
Pour into the baking tin, and cook for +-25 minutes.
Remove from the oven and leave the brownies on the stovetop until they are room temperature, then add them (still in the baking tin) into the fridge for an hour.
Take them out of the fridge and remove them from the baking tin onto a board. Cut them into squares and serve them up with some vanilla ice cream or frozen yogurt and fresh strawberries.
This is not only an easy dessert to make, but because it’s a whole lot healthier than most other recipes as well, you can enjoy it without all the guilt! It’s also a winner for kids, because there’s a lot less sugar-high potential! Happy baking, and let me know what you think.
Substitutions*
- Almond Flour can be replaced with oat flour.
- Yoghurt can be replaced with coconut cream.
- Nuts can be replaced with dried cranberries.
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