Healthy Brownies … Is This Real?
Yes … healthy brownies do exist!
I should say that about 80% of the time I eat a candy, it has some kind of chocolate in it. Or just chocolate by itself!
One of my specialties in desserts is brownies. For years, I used – and still use – Nigella Lawson’s recipe, from her book “How to be a Domestic Goddess“. It’s impossible not have the ingredients for this, and it’s bulletproof to any kind of accidents! I even baked them in my daughter’s school, that’s some hard evidence!
But since I started baking with alternative flours, preferably gluten-free, I still had not found a healthy brownies recipe that suited my needs.
Until now!
Madeleine Shaw is a recent finding in my research regarding healthy food. She’s English, with a strong Australian influence, which gives her a chill vibe that I love. I don’t know if you realized already, but I don’t take myself too seriously either and I like people that way. You get to enjoy life so much more …
And well, on my last Amazon order I also bought the book titled “Ready Steady Glow” in which, as its name suggests, there is everything I enjoy: quick, easy and healthy recipes that help me keep this glow on my skin and eyes that I love so much.
And I Found The Recipe For Healthy Brownies I Was Looking For!
On page 232 of her book, there is a recipe that I made mine. One who calls herself Glow Chef, will always add a little twist to the recipe. It comes down to adapting your cooking to your taste and to whatever you have in the pantry.
Since there weren’t many of us at home this weekend, I started by “shrinking” the recipe.
I had neither fresh raspberries nor pistachios. So, I used chopped almonds and freeze-dried raspberries, an innovation that my daughter loves to use in her porridge.
And since I made a small recipe, I used the muffin pan.
They look great, except for the color of the raspberries … Next time I’ll mix them well in the dough.
Here Goes My Healthy Brownies Recipe:
Ingredients
for 8-10 round brownies
- 135 grams of coconut oil
- 150 grams of dark chocolate (minimum 70% cocoa)
- 135 grams of coconut sugar
- 1 teaspoon vanilla extract
- 2 eggs beaten
- 135 grams of buckwheat flour
- 1 pinch of salt
- 70 grams of chopped almond
- 50 g of freeze-dried raspberries (or 100 g of fresh raspberries)
Method
- Pre-heat the oven to 160º C.
- Line 10 holes in your brownie pan.
- Melt the chocolate and coconut oil together over low heat egg or a bain-marie. Let it cool a little.
- Whisk the sugar, the eggs, and the vanilla until everything is mixed.
- After letting it cool, add the chocolate mixture to the egg mixture and stir.
- Add the sifted flour and salt. Stir until all is well combined.
- Add half of the raspberries and half of the almonds. Stir and pour evenly over the muffin pan.
- Use the rest of the raspberries and the almonds to decorate the brownies. If you use the freeze-dried raspberries, like me, mix them all in the dough, so they won’t get so dark.
- Bake the brownies for 20 minutes.
- Take your healthy brownies out of the oven and let them cool slightly before removing them from the pan.
I hope you like them. Here at home they never last …
When using this recipe for healthy brownies, don’t forget to tag Glow Chef on Instagram or Facebook, so we can all see your skills!
