Rich Fudgy Dark Chocolate Brownie
This healthy twist on the classic chocolate brownie is rich, fudgy and just as delicious as any regular brownie recipe I have baked. Made with dates, almond flour, raw cacao and coconut oil, this recipe has all the benefits of being low fat, gluten-free, dairy-free, and refined sugar-free! Looking for a vegan version? Try an easy egg swap.
Date fruit provide not only natural sweetness, substituting for sugar in this recipe, but also a healthy boost of minerals, vitamins and fibre. The raw cacao powder, as well as giving the brownie an intense dark chocolate flavour, also contains antioxidants, vitamins, minerals and beneficial amino acids.
Whether you are on a quest for a healthier adult indulgence, or a crowd-pleasing teatime treat for all the family, this will not disappoint. Catering for a sweeter tooth? Add a little rice/agave syrup or honey and/or chocolate chips to the mix. Catering for a variety of tastes? I find the easiest (and tastiest) fix is to coat half the cake with melted chocolate once cooled.
With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 21-cm (8-inch) square baking dish with parchment paper.
Place the dates in a bowl with the baking soda and boiling water and leave to soak for 10 minutes.
Melt the coconut oil if necessary.
In a bowl, combine the dry ingredients (cacao, almonds, cinnamon and baking powder) and mix well.
Place the date mixture into a food processor or blender and process until smooth. Add eggs, melted coconut oil, vanilla, salt and honey/syrup, if using, and pulse to combine. If using a food processor, add the dry ingredients and pulse until just combined. If using a blender pour the wet mixture into the bowl of dry ingredients and combine well but take care not over-mix. Add chocolate chips if using.
Pour the brownie batter into the lined pan. Shake to level and smooth the top with a metal spoon. Bake for 25 to 30 minutes. The brownie is done when the top is set and a skewer inserted into the centre comes out clean.
Remove from the oven and cool completely on a wire rack before removing from the tin. When cool cut into squares or add chocolate topping if desired and chill before cutting. Store in an airtight container in the fridge for several weeks. These also freeze well – just take out 15 minutes before eating.
Optional topping:
Melt chocolate chips and coconut oil in a small glass bowl over a saucepan of simmering hot water. Stir as it melts until smooth and glossy. Remove from heat and allow to cool without solidifying for 5-10 minutes. Pour over the cooled brownie cake and chill for at least 30 minutes. Cut into squares. To prevent the chocolate coating from cracking, heat the knife blade in a jug of very hot water and dry before cutting.
If you try this, do leave a comment below and let me know how it turns out for you. If you take photos, make sure to tag me @lizqoasisorganics and #lizqoasisorganics on Instagram and Facebook.
Ingredients
Directions
With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 21-cm (8-inch) square baking dish with parchment paper.
Place the dates in a bowl with the baking soda and boiling water and leave to soak for 10 minutes.
Melt the coconut oil if necessary.
In a bowl, combine the dry ingredients (cacao, almonds, cinnamon and baking powder) and mix well.
Place the date mixture into a food processor or blender and process until smooth. Add eggs, melted coconut oil, vanilla, salt and honey/syrup, if using, and pulse to combine. If using a food processor, add the dry ingredients and pulse until just combined. If using a blender pour the wet mixture into the bowl of dry ingredients and combine well but take care not over-mix. Add chocolate chips if using.
Pour the brownie batter into the lined pan. Shake to level and smooth the top with a metal spoon. Bake for 25 to 30 minutes. The brownie is done when the top is set and a skewer inserted into the centre comes out clean.
Remove from the oven and cool completely on a wire rack before removing from the tin. When cool cut into squares or add chocolate topping if desired and chill before cutting. Store in an airtight container in the fridge for several weeks. These also freeze well – just take out 15 minutes before eating.
