Last week was a literal asskicker for me.
On top of having three, yes tha-ree sick kids, I myself got sick, AND my husband worked more than he has in months.
Not that I’m one to complain, I’m really not.
It’s just that this blog is like a journal for me in a sense that this is where I ‘let it all out’. Like a good cry. And you all get to be the shoulder. 🙂
In exchange for your comfort, however, I’ll give you good food, how’s that?
I just had a scene from The Wedding Singer float through my head where Adam Sandler gets paid in meatballs for singing lessons. Yes, so you’re Adam Sandler and I’m an oblivious old woman with meatballs….er, rather brownies…not too far off.
Brownies, brownies, brownies, that’s all I’ve been doing this weekend is making brownies, tweaking this recipe here and there trying to make it the best it can be.
Let me tell you a bit about this recipe.
It’s healthy. Like supermodel healthy. This is the lowest sugar brownie I’ve ever created, and I really like it.
Are you a fan of the dark side?…and by that, I mean dark chocolate? If that question makes you instinctively shake your head, this recipe may not be for you.
I know I’m writing that a bit lately, but I don’t want those of you with raging, untrained sweet teeth trying these recipes and exclaiming, ‘this isn’t sweet enough!’, because this ain’t your average brownie. It’s not even your average ‘healthy’ brownie, which I typically don’t even find healthy at all.
Imagine you’ve eaten milk chocolate all of your life and now you’re about to delve into an 85% bar…that’s probably what eating these would compare to for you sugar renegades.
Now that I’ve talked you out of trying these, let’s look at the positives.
Though they’re lower in sugar, they’re not free of it, and I find that (especially with the addition of some chopped dark chocolate), they’re amply sweet, and you can always add in a dash or two of stevia if you like.
They’re also free of nuts and flours. Though I handle gluten flours pretty well, my oldest daughter does not, and I’m always trying to create healthy treats for her to enjoy.
In addition, these are fudgy. The consistency is pretty amazing considering the ingredients involved, but somehow, it all works!
- ½ c. cocoa powder
- ¼ c. pumpkin seed flour (make this by grinding pumpkin seeds in a coffee grinder)
- 1 T. natural granulated sugar (such as coconut sugar)
- ⅛ t. sea salt
- 1 t. arrowroot*
- 6 T. applesauce
- 2 T. coconut oil, melted before measuring
- 1 t. maple syrup or honey
- 2 t. vanilla
- 2 t. water
- chopped dark chocolate, for sprinkling on top, optional
- Begin with room temperature ingredients.
- Preheat the oven to 350 degrees.
- Mix the dry ingredients (cocoa, flour, sugar, salt, arrowroot).
- Mix the wet ingredients (applesauce, oil, maple syrup or honey, vanilla, and water).
- Mix all.
- Pour the batter into a small, square, lightly oiled baking dish (I use a 5 x 5 inch dish).
- Bake 22-25 minutes.
- Cool completely.
- Cut and serve!
Notes:
*The arrowroot is added to help with binding, as there is no gluten or egg present.
You can use half carob, half cocoa if you like.
Please take careful note of the size pan I use here (5 x 5 inch), as this is crucial to bake time.
Kid and husband-approved!
What’s the healthiest recipe you enjoy?
Shared with: Healthy Vegan Friday, Gluten-Free Friday, Allergy-Free Wednesday
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