Better for you brownies – Rich & fudgy brownies made with coconut flour, cacao powder, coconut oil and sweetened with honey, a decadent treat made with good-for-you ingredients.
I honestly thought that these brownies were going to be rubbish; this was my first time baking with coconut flour and I just made the recipe up as I went along. They didn’t look like anything much when I pulled them out of the oven and they don’t have that much coveted shiny, flaky brownie crust; but when I bit into one I was totally converted, they are extremely good.
So rich, fudgy and chocolatey that they are practically indistinguishable from the best regular flour/refined sugar/butter laden brownies. And yet they are free from gluten, grains, refined sugar AND dairy and are made using several highly nutritious ingredients so you can enjoy a slice without feeling too guilty.
They are made using coconut flour, which is gluten free and high in protein and fibre, and cacao powder which is full of vitamins, minerals and antioxidants.
I replaced the usual butter with coconut oil, and the sugar with honey and I threw in some chopped brazil nuts and almonds for an extra bit of protein.
You can’t taste the coconut flour, or the honey (though I did use a very mild honey, if you use a strong one the flavour will probably come through a bit more), they just taste chocolatey and delicious.
I did use melted dark chocolate as well as the cacao powder to flavour them, make sure that you use a dairy/sugar free one if that is a concern of yours (I just used Lindt 70%).
Not only are these better for you brownies full of good-for-you ingredients, but they are incredibly easy to make too, just melt some chocolate and coconut oil then whisk everything together and bake for 25-30 minutes.
Make sure that you don’t overbake them, you don’t want sad, dry brownies…they should feel firm and a toothpick should come out with moist crumbs on it but no wet batter, if it comes out clean then they are overdone, sorry.
They are quite crumbly, so make sure that they are completely cold, refrigerated even, before you try slicing them; I was short on time so mine were still slightly warm when I cut them so they turned out a bit messy… still taste good though!
They are a bit plain looking as they are, so fancy them up with a dusting of cacao powder and a drizzle of melted chocolate to finish them off and make them look as good as they taste.
I was kindly sent the coconut flour and cacao powder to make these by Goodyfull who offer a subscription service for organic, nutrient rich foods. You can choose what you like, how often it is sent and can pause or change your order at any time; I struggle to find these kinds of products in shops near me so this kind of service is very useful.
They are a fairly new company so don’t stock a huge variety of products at the moment, but they are looking to expand their range as demand increases. They currently have three foods on offer: coconut flour, chia seeds and cacao powder which are all available in 100g, 250g or 500g resealable packs.
They have very kindly agreed to give away one 100g pack of each coconut flour, chia seeds and cacao powder to one lucky reader, just fill in the competition widget at the bottom of this post for your chance to win.
Better For You Brownies Recipe:
Rich, Fudgy Better-For-You Brownies (Gluten/Grain/Refined Sugar/Dairy-Free)
- 200 g (7oz) dark chocolate (70% cocoa solids), chopped, make sure you use a dairy-free, naturally sweetened one if that is a concern.
- 95 g (8tbsp) coconut oil
- 30 g (1/4 cup) cacao powder (or cocoa powder)
- 70 g (1/2 cup) coconut flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 215 g (150ml/ 1/2 + 1/8 cups) honey
- 1 tsp vanilla extract
- 3 large eggs
- 100 g (3.5 oz) nuts, roughly chopped (I used almonds and brazil nuts)
- 40 g (1.5 oz) dark chocolate, melted, for drizzling
Preheat the oven to 180C/350F/gas mark 4. Grease a 20cm/8in square tin and line with a strip of baking parchment; leave some overhanging on either side so that you can easily lift the brownies out of the tin.
Place the chocolate and coconut oil in a heatproof bowl and microwave in 10 second bursts, stirring regularly, until melted and smooth (or melt over a pan of gently simmering water); set aside to cool a little.
Place the cacao powder, coconut flour, baking powder and salt in a large bowl and gently whisk to remove any lumps. Whisk in the honey, vanilla extract and chocolate mixture until smooth.
Whisk in the eggs one at a time, beating well after each addition; then finally mix in the chopped nuts. The mixture will be very thick and fudgy.
Scrape the batter into the prepared tin and level it. Bake for 25-30 mins until a toothpick inserted into the centre comes out with moist crumbs on it, but no wet batter, and the brownie feels firm.
Leave to cool in the tin on a wire rack until cold, then lift the brownie slab out of the tin using the parchment. Peel the parchment off and use a sharp knife to cut into 9 squares. Dust with a little extra cacao powder and drizzle with the melted chocolate. The brownies keep well in an airtight container for up to a week.
I am sharing these with Bake Of The Week hosted by Casa Costello and Maison Cupcake, Saucy Saturdays hosted by The Flavour Bender, Take Two Tapas, La Petit Chef and Mid-Life Croissant, Fiesta Friday hosted by Spice In The City and Foodie On Board, Foodie FriDIY, Foodie Friends Friday and Friday Features
I was provided with some products by Goodyfull however I was not paid to write this post and all opinions are my own.