Brownies are just plain awesome, aren’t they? Maybe it’s a girl thing. But I don’t know many people who don’t enjoy a gooey, fudgey, chocolatey brownie. (Unless you’re one of those people who doesn’t like chocolate. If that’s you, then please leave- There’s no place for you here.). If you were given the choice between a piece of chocolate cake and a chocolate brownie then I think you would want the brownie…am I right? It’s because they’re almost guaranteed to be moist. And gooey. And fudgey.
I’ve made healthier ‘brownies’ before, but they never really could compare to a normal brownie…
Those are made from puréed garbanzo beans and are really good (also vegan!), but the texture is nothing like a gooey, fudgey chocolate brownie.
So I set out to make some brownies that really could compare to what we all love in a chocolate brownie. These aren’t vegan because they contain eggs, but they don’t use any other form of dairy so would be great for those of you who can’t tolerate lactose. They also don’t contain any grains, so they’re safe for those who need to follow a gluten free diet. And they use agave nectar in place of white sugar, which is an easier sweetener for our bodies to metabolize.
So…there’s a lot of fun stuff going on in these. AND they’re delicious!!! They’re higher in protein and fiber than your normal brownie, which is pretty awesome. And the fat from the coconut oil is something that your body can actually do something with. But listen- I’m not telling you that these are healthy brownies…I’m telling you they’re healthier brownies.
So, go ahead. Make you some brownies, girlfriend.
You know you want to.
*Healthier Dark Chocolate Brownies
(Makes 9 large brownies)
In a large microwave safe mixing bowl, combine the following:
–1/3 cup coconut oil
–1 cup agave nectar
–1/2 cup cocoa powder
–1 TB espresso powder (or instant coffee)
(If you don’t want to use the microwave, simply use a large saucepan.)
Microwave for 1-2 minutes, or until the coconut oil is completely melted.
Whisk to combine.
Set aside to cool.
In another smaller bowl, whisk together the following:
–4 large eggs
–a good splash of vanilla extract
When the eggs are completely broken down from whisking, slowly pour the egg mixture into the cooled oil/agave mixture.
Whisk well until fully combined.
Stir in the following dry ingredients:
–1/2 cup coconut flour
–1 tsp kosher salt
Whisk until there are no lumps.
Then, by spatula, stir in:
–1 cup dark or semi sweet chocolate chips (use the natural ones to keep the sugar content in check, if desired.)
Once the batter is completely mixed, pour it into a greased 8×8 or 9×9, square pan, (the one I used is ceramic).
Bake in a preheated 325 degree oven for 25-30 minutes (since I don’t know the type of pan you’re using or how well your oven works). The center should still have a tiny bit of jiggle to it, but only in a small section of the center. It will completely set once it cools, so if you let it cook too long, you may dry it out…
-Allow to cool in the pan on a rack before cutting into squares.
(Best if served warm!!!)
Oh, and by the way…these are also kid approved…
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