Hello, hello. Today I come here to bring you the recipe that you have asked me so much: the Chocolate Brownies Recipe.
This Chocolate Brownies Recipe is super easy to make and also healthy.
I added to the recipe some alternatives to butter, to make it even fitter. Although, as I always say, within a balanced life it’s okay to eat butter.
Well, I made these brownies at home and they flew! Besides being great, the consistency was really good.
I admit I’ve been experimenting… The first chocolate brownies I made were a disaster! ahah they tasted great but were so liquid that I couldn’t even take a picture.
But I finally got it right and I think they turned out pretty good!
I always see many people with a huge fear of chocolate. Because it’s fattening, because it’s bad for you, because they say it has milk in it and therefore has more sugar.
And this is all true, but I don’t like extremes.
First tip: chocolate is not fattening! We are the ones who get fat. ahah sorry for the dry joke, but when people tell me this I laugh my head off. In a way, it’s really true!
Seriously. Chocolate is not as fattening as we think, as long as it is eaten in moderation.
Has anyone ever told you that cabbage is fattening? No, did they? But now think, if you ate 2 kilos of cabbage a day, would it be good for you?
It’s exactly the same logic!
Chocolate is a sweet treat, that’s for sure. But it is no bogeyman. It’s good, it’s wonderful, and yes, it’s okay for us to eat once in a while and savor every bit of it.
We always tend to think that everything we like is really bad. Remember, are we all human! We all have our wants and our desires.
Oh and one more thing, this recipe is for chocolate brownies, but if you notice the flour I used is almond flour and I used cocoa and dark chocolate. So, we can even say that these brownies are low-carb.
Who doesn’t like a low-carb recipe nowadays?
I do because even though I’m not a fundamentalist, I always have the feeling that it’s healthier and that I’m not eating a bunch of junk food.
This thought is not 100% correct, I know. But it really is my feeling and consequently allows me to eat without that horrible feeling of guilt.
There is no worse thing than eating something amazing and feeling guilty. And do you know why? Because it means that I didn’t enjoy every bit of that food – I didn’t eat it with pleasure.
Well, let’s focus on what really matters.
Let’s check the step-by-step?
CHOCOLATE BROWNIES RECIPE:
- 1 bar dark chocolate
- 100 gr butter (or coconut oil or even olive oil)
- 2 cups brown sugar
- 3 eggs
- 2 tbsp cocoa powder
- 1 cup almond flour
- 1 pinch of salt
- 1 tsp vanilla essense
- Preheat the oven to 180º.
- Line a baking tray or cake pan with baking paper. In this case, I used an English cake pan because I wanted it to be square/rectangular.
- Melt the butter (or coconut oil) in a bain-marie (i.e., hot water bath) with the dark chocolate bar, broken into pieces.
- Once it is melted and well mixed, remove it from the heat.
- Add the sugar and the vanilla essence to the previous mixture.
- Add the eggs, one by one, and fold in well each egg. This process’s aim is to ensure that there are no lumps in the batter.
- Slowly add the cocoa powder and the almond flour and fold them well into the previous mixture. The batter should have a homogeneous consistency.
- Add a pinch of salt to your taste. I like to add it because it cuts the strong cocoa flavor a bit.
- Mix well, so that the salt dissolves and is evenly spread through the batter.
- Take it to the oven for approximately 30 min, or do the toothpick test. Pay attention that the toothpick should not come out completely dry, because the chocolate brownies recipe should not cook completely.
- Serve and enjoy!
Suggestion: Instead of butter, you can use any of the replacements I mentioned in the recipe.
If you prefer, add rice, oats, slept, or even wheat flour. Just pay attention that you should add a smaller quantity than the one referred to in the recipe.
Melt the chocolate a bit and add on top or serve the brownies with wild berries. It tastes amazing.