Decadent Chocolate Brownie

As you probably know by now, I really LOVE chocolate and I'm always looking for ways to make healthy chocolate recipes. 

The brownie culture is strong and I've experimented quite a bit with this recipe, and this will give you a great chocolate hit without the sugar load. This brownie is delicious, indulgent and very easy to make!

Since I’ve been dabbling in brownie-making, it seems that there's the ‘cakey’ brownie lovers and the ‘fudgey’ brownie lovers.  This one falls into the ‘cakey’ camp.  I’m going to work on a ‘fudgey’ one as well – stay tuned.

Here are some of the nerdy nutrition aspects about this yummy brownie. 

The hero of this recipe is the raw cacao powder.  It’s rich in antioxidants (reduces risk of cardiovascular disease and stroke), iron, magnesium, calcium, zinc, potassium and resveratrol (crosses the blood brain barrier and protects your nervous system).  It also increases levels of mood boosting neurotransmitters that give that feeling of happiness when you consume chocolate – yes, it physically makes you happier!

The macadamia nut oil is loaded with heart healthy monounsaturated fats (even more than olive oil) and oleic acid which is anti-inflammatory.  It has a high smoke point of 210 deg C (410 deg F) so it’s safe to use in baking.

This Decadent Chocolate Brownie so rich you can really only have a small slice at a time.  It’s awesome heated or cold, and keeps well in the fridge for about 3 days - perfect for when you need a quick snack.

Here it is!

Ingredients

1/2 cup coconut flour

1/2 cup raw cacao powder

1 cup chopped walnuts

½ tsp sea salt

4 medium free range, organic eggs

1/2 cup macadamia nut oil

3/4 cup honey (or rice malt syrup for low fructose)

Method

Preheat your oven to 160 deg C (I use fan forced).

Place all of the dry ingredients in a large bowl and mix them together.

Lightly beat the eggs. Then add them, the macadamia oil and the honey or rice malt syrup to the dry ingredients and mix thoroughly with a wooden spoon.

Line a 20cm square tin with baking paper and spoon the mixture in.

Bake in your oven for 20-25 minutes. The centre of the brownie should be soft but not goopy.

Remove from the oven when cooked and let it sit for about 15 minutes and then turn it out on a cooling rack.

Eat it warm from the oven or cool. And if you're feeling extra decadent, make the chocolate sauce in my free recipe eBook (it's the one with the Buckwheat and Chia Pancakes) and drizzle it over your brownie - pretty amazing!

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