I can't believe this is my first brownie.
I don't mean ever, my life isn't quite that sad (says the woman covered in a mixture of sweat and baby vomit...) I mean I can't believe that in the entire time I've been writing this blog I haven't done a brownie recipe! Given my complete obsession with brownies – they are pretty much my favourite baked good – this is a big deal. I have an amazing full-fat, full-sugar brownie recipe that I save for special occasions, but I feel like brownies shouldn't have to be saved for special occasions. What if there was a chocolate brownie that was healthy enough to eat any old time? Well, my friends, that is what I have created for you - the best healthy fudge brownie recipe.
The inspiration for this came from a recipe I saw printed out in my mum's kitchen, titled “the world's best healthy brownies”. Intrigued by the title I quickly perused the recipe to see what sorcery could possibly be responsible for this kind of magical promise. The answer: two cups of chocolate chips. TWO. CUPS. Now I'm aware that the internet isn't known for being the most reliable source of accurate information, but in what ridiculous situation could two cups of chocolate chips ever be considered healthy? And if there is such a place, how do I find it? Because I want to move there.
THIS recipe I would actually call healthy – wholemeal flour, no refined sugar and supplemented with antioxidant rich walnuts and raspberries. If you wanted to make them gluten-free/flourless/paleo then you can simply replace the flour with almond meal. The fat content would be higher but almonds are a wonderful source of unsaturated fats that are good for us. Just remember – HEALTHY does not automatically equate with LOW CALORIE. I have no idea what the calorie content of one of these brownies is, nor do I care, but don't think because the ingredients are healthy you can eat them whenever you like. Like all sweets, everything in moderation.
You can switch up the add-ins if you like; try macadamias or hazelnuts instead of walnuts and any other kind of berry in place of the raspberries. I personally love the raspberries as they provide a wonderful sweet/tart flavour to the brownies but you can use whatever you've got access to.The date paste is made by soaking dried dates in water overnight and then blending up the dates and their liquid until smooth. I use equal measurements of dried dates and water – usually two cups to two cups.Any leftover date paste can be stored in an airtight container in the fridge for another recipe (such as this healthy chocolate lava cake) or, as I would recommend, another batch of these brownies. Just in case.
The BEST Healthy Chocolate Fudge Brownies
1 cup date paste (see explanation in post)
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 tsp vanilla extract
1/2 cup wholemeal flour
1/2 cup raw cacao powder
1 tsp baking powder
Pinch of salt
1/2 cup walnut pieces
1/2 cup raspberries
1) Preheat oven to 160 degrees Celsius. Line a 20x15cm baking dish or brownie pan with baking paper.
2) Whisk date paste, oil, eggs, maple syrup and vanilla in a large bowl until smooth.
3) Add flour, cacao, baking powder, baking soda and salt and whisk until just combined. Stir through walnut pieces.
4) Pour mixture into lined tin and scatter with raspberries, pushing the berries down to be level with the batter.
5) Bakes for 35-40 minutes or until a skewer comes out with crumbs clinging.
6) Allow to cool then cut into 9 equal pieces.
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