The ultimate healthy chocolate fudge brownie – three ways

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Who doesn’t love brownies, super sweet and fudgey they are the ultimate indulgence. Brownies are great to have every once in a while but not to eat regularly (anyone else ever feel slightly nauseous from so much sugar?).

So to satisfy my chocolate brownie craving I have been on the hunt for the ultimate “healthified” chocolate brownie recipe. Some have been great, some ok and some utterly terrible. The criteria: must be lower in sugar and not too high in fat, must be high fibre and not use white flours and above all had to be delicious. And then I found this one.

I adapted this recipe from Jess Cox nutritionist (love her website, have made so many of her recipes). Not only does this recipe fit the criteria above but it is also dairy and egg free and contains no gluten so should be able to suit most people’s dietary needs.

Just like my cupcake recipe, this brownie is based on kidney beans, and no you definitely can’t taste them in the mix. I have given three variations of ways to flavour them, the first with walnuts (my favourite) second drizzled with lashings of peanut butter then baked and the third studded with raspberries. They’re all good I promise.

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Nutrition: Kidney beans are high in protein, fibre and complex carbohydrates, coconut oil contains a type of saturated fat that isn’t bad for your heart and is great for you hair, skin and nails and coconut sugar (while having the same amount of calories as normal sugar) is lower Gi for a slow release of energy.

The ultimate healthy chocolate fudge brownie - three ways
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 6-8
Ingredients
  • 1 can red kidney beans drained
  • ⅓ cup cocoa/cacao
  • ¼ cup melted coconut oil
  • ⅓ cup coconut sugar or brown sugar
  • 1tbsp ground flax or chia seed
  • 1tsp vanilla
  • 2tbsp almond milk
  • ½tsp baking powder
Instructions
  1. Preheat oven to 180 degrees celcius
  2. Combine everything except extras in a food processor until smooth.
  3. Spread mix into a loaf tin lined with baking paper.
  4. Bake for for 20-30 mins until just set.
  5. See notes for variations.
Notes
extras:
1/2 cup walnuts, coarsely chopped (plus extra to decorate) - stir though after processing all ingredients.
1/3 cup natural peanut butter - drizzle over the top before baking
1/2 cup raspberries, fresh or frozen - press into the brownie mix before baking.

 

 

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