These healthy brownies use quinoa flour, coconut oil and coconut sugar for a melt-in-your-mouth piece of chocolate Heaven.
These brownies are made without any wheat flour, butter, or granulated sugar, and were made for a Halloween treat. They're supposed to be little caskets, with a little "dirt" made from ground chocolate nibs and coconut sugar. It's all covered with a strawberry syrup made from strawberry jam.
They were an experiment that totally worked, although it took a few tries to get these chocolate brownies completely dialed in. Instead of tasting like the graveyard dirt – the possibility of which I was a little haunted by, neither texture nor flavor are sacrificed. In fact, these brownies were amazing.
Big, huge sigh of relief.
One of the great things about quinoa flour is that it doesn’t require anything extra for it to hold together nicely in a baked product. It has essentially the same texture as wheat flour (perhaps a little grittier), and has a nutty flavor.
Some describe the taste as a little soapy, so I strongly recommend using it in recipes with a strong counterbalancing flavor like chocolate for your first trial bake to ease the way. Like this brownie.
Coconut oil can be swapped for butter in most any baked food on a 1:1 basis. This is my new go-to cooking and baking oil thanks to this fabulous healthy peanut butter - chocolate fudge that needs only 5 ingredients. It does contribute a coconut flavor to any baked product, unlike coconut milk, which does not.
Brownies typically have a combination of sugar and brown sugar, but I’m trying to cut back on my processed sugar intake by at least half. I sifted through the usual alternatives. Agave nectar, honey and artificial sugars. I settled on coconut sugar, because it has a faint brown sugar flavor.
More Chocolate Treats
Healthy Chocolate Brownies
- 3.375 ounces quinoa flour (¾ cup)
- 1 teaspoon powdered instant coffee
- ¼ cup unsweetened chocolate powder
- ¾ teaspoon kosher salt
- 4 ounces coconut oil
- 5 ounces unsweetened bar chocolate cut into small pieces (I used Sharffenberger)
- 1 ¾ cup coconut sugar
- 3 extra large eggs
- ½ teaspoon vanilla extract
- ½ teaspoon cardamom powder
Brownie Sprinkle (Optional)
- 1 tablespoon cocoa nibs
- ½ teaspoon kosher salt
- 1 ½ teaspoons coconut sugar
- Preheat the oven to 375 degrees F. Line a 8" X 8" baking pan with foil.
- In a medium bowl, whisk together the quinoa flour, instant coffee, unsweetened chocolate powder, and salt. Set aside.
- In a medium saucepan over low heat, melt the coconut oil and the unsweetened chocolate together, stirring with a whisk to mix. Remove from the heat periodically so that the chocolate doesn't get too hot. Pour into the bowl of a standing mixer, add the coconut sugar, eggs, vanilla extract, and cardamom. Mix on high for 3 minutes.
- Fold the dry ingredients in just until they are completely mixed in.
- Pour the batter into the prepared baking pan and smooth with a spatula.
- Combine the three Brownie Sprinkle ingredients in a spice grinder and whirl it around a few times. Sprinkle the mixture on top across the top of the brownies.
- Bake for 30 minutes. If you test the center with a toothpick, it will have a mixture of batter and crumbs on it. Remove from the oven and keep the brownies in the baking pan for 10 minutes.
- Pull the brownies out of the baking pan by the edges of the foil, and carefully peel the foil away from the brownies. Allow to cool for 15 minutes and slice into individual pieces.