A friend at work has been off for an operation. I promised I’d bring in cake for her return, but she requested it be healthier than my usual sugar-laden office offerings. Well I love a challenge, and I’m always attempting to find a healthier brownie recipe that doesn’t disappoint.
Tah-Dah!!! These brownies knock every other healthy cake recipe I’ve ever tried right out of the park. They are low in refined sugar, plus dairy and gluten free, yet unbelievably gooey, chocolatey and delicious. I implore you to give this recipe a go – it will not disappoint. I’ve named them Miracle Brownies because it seems a miracle they can taste this good.
200g dairy free dark chocolate (the darker you go the less sugar will be involved.. so go at least 70% cocoa solids, but preferably 85-90%)
100g coconut oil
280g coconut sugar
1 tbsp vanilla extract
80g coconut flour
25g cocoa powder
1/2 tsp sea salt flakes
Preheat the oven to 170, and grease and line a 20 x 30 cm roasting tin
Chop the chocolate into small chunks, and put 150g of it into a microwave proof bowl, along with the coconut oil. Melt them together on a low heat in short blasts in the microwave and then stir well until all the chocolate has melted.
Put the coconut sugar into a large bowl, add the eggs and vanilla extract and whisk together with an electric handmixer until thick. Pour in the chocolate mix, then add the coconut flour and cocoa powder. Crush the sea salt between your fingers and sprinkle over then gently fold the mix together until you have a deep dark chocolately batter. Last of all fold in the remaining 50g of chocolate chunks, then pour the mix into the tin.
Roast in the oven for 25-35 minutes until beginning to crack on top but still nice and gooey in the middle.
Cool in the tin, then chop into 24 squares.