Who doesn’t love Brownies? I mean genuinely, who wouldn’t want to enjoy a warm, rich, moist chocolatey square with their afternoon tea or for dessert? In my 30 something years on this planet I’ve yet to meet anyone who can look me in the eye and say they don’t like Brownies – because there’s nothing not to like! Well, apart from the huge amount of sugar, fat and calories that your typical shop-bought Brownie contains. So I’ve come up with a genuinely healthy alternative that’s not only refined sugar and gluten free, but high in protein and rich in nutrients. You’re welcome!
So how do you make them?
1 large cup of oat flour (I blitzed gluten-free oats in my NutriBullet)
1/2 large cup of coconut flour
Teaspoon of baking powder
Pinch of Himalayan Pink Sea Salt
3 tablespoons of raw cacao powder
1 tablespoon of cinnamon
1 cup of chopped walnuts (or walnut pieces)
4-5 egg whites (I used approx 1/3 carton of of pre mixed Two Chicks Liquid Egg Whites)
1 whole egg
1/3 cup of melted coconut oil
Approx 15 medjool dates, chopped with stones removed
1 tsp vanilla extract
Pre-heat your oven to 180 degrees and grease a baking tin with a little coconut oil.
Mix all the dry ingredients (flours, cacao, cinnamon, salt, baking powder) in a large bowl and once combined stir in the walnuts.
In a food processor, blend the egg whites, egg, coconut oil, vanilla and chopped dates until smooth – this may take a couple of minutes. Once thoroughly mixed add the liquid into the dry mix and stir well. It should be sticky, but if it still seems a little dry feel free to add more coconut oil, or a splash of coconut or almond milk or even a little more liquid egg white. You want a sticky brownie mixture – stickier than cookie dough but not as liquid as pancake batter.
Pour the mixture into the baking tin and put into the oven for 15-20 minutes. Check them mixture after 15 minutes – you want a knife inserted into the middle to come out clean, once it does the brownies are ready. You don’t want to over-bake them and cause them to dry out. Remove the tin from the oven, allow to cool, then turn out and cut into brownie-sized squares. Once stored in an airtight container the brownies should keep for up to 4 days. However if you still have brownies left after 4 days can you please drop me a line and tell me your willpower secrets?!
Delicious with a cup of tea for an afternoon treat, and even more decadent served warm from the oven with greek or coconut yogurt, cashew cream…. or distinctly unhealthy but thoroughly delicious ice cream like this pistachio gelato we enjoyed ours with as a Saturday night treat!
As always, if you give this recipe a go please tag me in your photos and social media posts – I would love to see! Enjoy these little squares of delicious anti-oxidant rich chocolate heaven 🙂