Healthy Chocolate Brownies

5 from 53 votes

These healthy brownies use quinoa flour, coconut oil and coconut sugar for a melt-in-your-mouth piece of chocolate Heaven.

Prep Time20

Cook Time30

Resting time10

Total Time1

Course: Dessert

Cuisine: American

Keyword: chocolate brownies, healthy brownies

Servings: brownies

Calories: 361.1kcal

Author: Susan Pridmore

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

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.