1) “I love you”
2) “I kinda like you”
3) “I didn’t know what to get you, so I baked you something decadent”
…like a plateful of delicious, chocolate brownies!
(Of course, there’s #4… “I was really hungry, so look what I made for us!”)
I’d like to think that this list of 6 wonderful brownie recipes that I place before you are healthier versions of what you might be used to. But do not fear that taste has been sacrificed — on the contrary, these brownies are all awesome, all different, all tried and true, and should make anyone with a sweet tooth for gooey chocolatey indulgence happy! Doctor’s orders!
Now you can add #5….”I really care about you, so I made you fabulous AND healthy brownies!”
1. CLEAN START’S COCOA BROWNIES
- 1/2 Cup apple sauce
- 8 pitted dates
- 1 ripe banana
- 1/2 Cup maple syrup
- 1 tsp vanilla extract
- 1/2 Cup almond meal
- 1/2 Cup teff flour
- 1/2 Cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1) Preheat the oven to 350 degrees and lightly grease an 8 x 8 inch baking pan.
- 2) In food processor, combine applesauce, dates, banana, maple syrup and vanilla until almost smooth but with some chinks of dates remaining.
- 3) In separate bowl, combine the teff flour, almond meal, cocoa powder, baking powder, baking soda and salt.
- 4) Pour wet ingredients into dry and mix as briefly as possible to incorporate all ingredients.
- 5) Transfer to prepared baking dish and bake 25 minutes or until top appears slightly dry.
- 6) Remove from oven and place on wire rack to cool completely before cutting and removing from pan
- 7) Makes 16 gooey brownies.
- 3/4 cup whole wheat pastry flour
- 3/4 cup brown rice flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 cups maple sugar
- 3/4 cup nondairy milk
- 3/4 cup brewed decaf of regular coffee
- 1/2 cup canola oil
- 1/2 cup walnuts, toasted and chopped (optional)
- 1 1/2 cups vegan chocolate or carob chips
- 1/2 cup Earth’s Balance or vegan butter
- 1) Preheat oven to 325 degrees F. Oil and 8″ or 9″ square baking pan
- 2) Sift together in a large bowl the flours, cocoa powder, baking powder and baking soda, and salt.
- 3) In a separate bowl, stir together the milk, coffee and oil. Add the wet ingredients to the dry ingredients and stir to mix well. Stir in the walnuts, if using.
- 4) Pour the batter into the pan and bake for 25 – 30 minutes or until a toothpick inserted into the center of the pan comes out clean. Place pan on a wire rack to cool. Allow to cool before glazing!
- 5) Prepare the glaze by melting chocolate or carob chips and butter together in a double boiler until well combined and completely smooth. If you don’t have a double boiler, place a stainless steel bowl over bowling water and melt the ingredients in it.
- 6) Pour the warm glaze over the entire pan of brownies, smoothing it out. Chill in the fridge until the glaze is set, about an hour. Cut into squares and serve.
- 7) Of course, if warm melted brownies and chocolate sauce is what you’re after then don’t wait until the brownies are completely cool and don’t let it set in the fridge!
If you’d like to present a beautiful and sweet gift for people who like to bake, Alicia describes how to make a layered-dry-ingredient mason jar for your special person to get started, including a printable tag of instructions….The Kind Diet’s Coffee Fudge Brownies in a Mason Jar
- 1/2 cup applesauce
- 1/4 cup pure maple syrup
- 1/4 cup plain or vanilla soy/almond milk
- 1/4 cup neutral vegetable oil
- 1 tsp. pure vanilla extract
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup vegan semi-sweet chocolate chips
- 1/2 cup coarsely chopped walnuts (optional)
- 1)Preheat the oven to 350 degrees. Lightly grease an 8-inch. square baking pan
- 2) In a large bowl, combine the applesauce, maple syrup, soy milk, oil, and vanilla and whisk to combine.
- 3) In a separate large bowl, whisk together the flour, sugar, cocoa, baking powder and salt.
- 4) Fold the dry ingredients into the wet mixture with a rubber spatula. Don’t over mix. Fold in the chocolate chips and walnuts, if using.
- 5) Scrape the batter into the pan and spread it evenly. Bake for 35 min. Cool for 30 min. in the pan.
- 1 cup brown sugar
- 4 oz. (1/2 cup) medium-firm tofu or extra firm silken tofu (1/3 of a box)
- 1/4 cup water (or can be part liquor of your choice, ex. Kahlua)
- 4 tsp. powdered egg replacer
- 1 Tbs coffee granules or espresso powder
- 1 Tbs. vanilla
- 1 1/2 tsp vinegar
- 1/2 cup unsweetened cocoa or carob powder
- 1/3 cup gluten-free flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- optional: 1/2 cup chopped nuts, will raise fat content
1) Preheat oven to 350 degrees F.
2) In a blender or food processor, mix until smooth the sugar, tofu, water, egg replacer, coffee granules, vanilla and vinegar.
3) In a medium bowl, whisk together the cocoa, flour, salt, baking powder and baking soda. Add the cocoa mixture an mix briefly. Add nuts, if using.
4) Pour the mixture into a nonstick or lightly-oiled or sprayed 9″ square cake pan. Spread evenly.Bake for 25 minutes. Cool on a rack in the pan, then cut into 12 bars.
- 2 15-ounce cans low-sodium black beans, drained and rinsed
- 1 cup pitted dates
- 1 cup all-fruit raspberry jam
- 1 tablespoon pure vanilla extract
- ¼ cup whole-wheat pastry flour
- 1 cup unsweetened cocoa powder
- ¼ teaspoon sea salt
- Preheat your oven to 350ºF and grease an 8×8-inch baking pan.
- Combine the black beans, dates, jam, and vanilla in a food processor and process until smooth. Add the flour, cocoa powder, and salt and process again.
- Pour into the prepared pan and smooth the top with a spatula.
- Bake for 30 minutes or until the top looks set. Remove from the oven and cool completely, then cut into 16 squares. The brownies will keep, refrigerated in a covered container, for up to 1 week.
from The Vedge
- 2 cups pecans OR walnuts
- ¾ cup cacao powder
- pinch sea salt
- 2 cups medjool dates
- ¼ cup cacao nibs(optional)
- In a food processor, process the pecans until they are a roughly ground flour texture.
- Add cacao powder and salt and process again to combine (make sure the lid is on properly so you don’t breathe in the cacao powder cloud).
- Add medjool dates and combine until a ball forms.
- If you want a more fluffy, airy brownie rather than a dense one, process the pecans less and medjool dates left, stopping before a ball forms.
- In a small pan or container, press the brownie mixture down. Sprinkle cacao nibs on top.
- Freeze for a few hours to harden and set.
- Store in the fridge or freezer (I like the freezer better)
- Notes: for a fudgier brownie, try adding 1-2 Tbs of maple syrup of coconut nectar
For further reading:
For the fabulous recipe for Dr. Fuhrman’s Fudgy Black Bean Brownies, click here!