Alright, maybe a “healthy” brownie is a bit of a stretch, but let me just say this brownie recipe is darn tasty while being healthier than the average brownie on the market. It may not be completely sugar-free, but it’s still a great alternative to your standard, store-bought brownies.
Why? This is what you get when you buy store-bought brownies:
- First ingredient is often refined, white sugar. While this recipe has its fare share of sweetness, it doesn’t come from refined white sugars and it provide some trace minerals.
- Made with refined white flours, almost always derived from wheat. If you have a gluten sensitivity or are choosing not to eat gluten, then wheat flours are a no-go. And because white flour is refined, all of the fibre and naturally occurring nutrients are stripped from it.
- Often contain junky fats. Think vegetable oils, shortening and all those other fats which are either hydrogenated, trans fats or high in omega-6’s and low in omega 3’s. None of us need more of those fats in our diet.
- Use processed cocoa powder, while this recipe uses raw cacao powder which has a higher antioxidant content.
These brownies are dairy-free! Double-bonus: this brownie recipe is also vegan (egg-free!). They’re totally perfect for anyone with food sensitivities or specific dietary preferences.
And because it’s the holidays, I have dreams of adding a little bit of peppermint extract to the next batch to see if it turns out. I’m a sucker for mint and chocolate, and while I haven’t tried the combo in this recipe yet, it’s next on my list! It might be awful, so I’ll come in and update this post once I’ve tried it 😉
If you’re looking to make a super decadent dessert, or you have someone to impress, these brownies would be fantastic warmed up and served with coconut nice cream or whipped coconut cream. Oh my, someone needs to teach my boyfriend how to cook…
- 3/4 cup raw cacao powder
- 1/3 cup maple syrup
- 1/3 cup coconut sugar
- 1/4 cup melted coconut oil
- 1/4 almond butter
- 1/4 cup gluten-free oat flour (ground GF oats)
- 2 tbsp almond flour
- 1 tsp vanilla extract
- 1/4 tsp pink Himalayan sea salt
- 2 chia eggs (combine 2 tbsp ground chia seeds + 7 tbsp water, mix and let sit)
- Set the oven to 325 degrees.
- Stir to combine almond butter, coconut oil, chia eggs, maple syrup, vanilla extract and coconut sugar.
- In a separate bowl, stir to combine ground oats, almond flour, cacao powder, and salt.
- Slowly combine dry ingredients into wet ingredients, pausing partway to stir thoroughly.
- Once combined, fold batter into an 8x8" glass baking dish (greased with a bit of coconut oil.
- Place in the oven for about 22-25 minutes, or until desired gooey-ness is obtained!
- Store in an air-tight container in the fridge for up to 5 days. Store in an air-tight container in the freezer for up to 30 days (wrap in parchment paper).
- Add 1/3 cup vegan chocolate chips for extra pizzazz.