Friday, May 03, 2013

Foodsperiment For a Rainy Day: Yet Another Healthy Brownie Recipe

When I get a little more time, the next time I attempt a brownie recipe, this is what I'll tinker with. A bean free, wheat free, nut free version, which I hope to be a bit dry on top, and fudgey on the bottom. Hope I got my ratios spot on for the desired taste and texture. 

Yet Another Attempt at a Healthy Brownie 

The Nuts & Bolts: 

1C Coconut Flour 
¼ cups Quinoa Flour 
½ tsp baking powder 
1 teaspoon salt 
3 tablespoons black onyx type cocoa powder 
1 Trader Joes sugar free dark chocolate bar 
2 T. Coconut oil 
1 teaspoon instant espresso powder 
1 C. Splenda 
½ cup Splenda brown sugar blend 
1 ¼ C. Egg substitute 
½ C. Low fat Greek yogurt 
2 teaspoons vanilla extract 

Optional: Shred coconut for the top 


1. Preheat the oven to 350F. Spritz PAM oil spray on the sides and bottom of a 9×13-inch baking pan. Line the pan with parchment paper. 

2. Whisk the flour, salt, and cocoa powder together. 

3. Put the chocolate, coconut oil and coffee powder in a large bowl and set it over a double boiler or bain Marie, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. Set aside until room temp. 

4. Add egg substitute & yogurt to the chocolate mixture and whisk until combined. Mix in the the vanilla, making sure not to over beat. 

5. Fold in the flour mixture into the chocolate mixture. Keep folding until flour is is well blended but not overly so. 

6. Pour the batter into the prepared pan and bake in the center of the oven for 30 minutes, or until a toothpick inserted into the center of the brownies comes out with a few crumbs sticking to it. Cool completely, lift out of pan using parchment. 

 7. Keep in airtight container in fridge or freezer.

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