Why Is This Recipe Healthy?
I altered an America's Test Kitchen recipe to have a little less fat (and a healthier fat) and a little less sugar. I also increased the nutrition in this recipe by using coconut oil instead of butter, which is an amazingly good oil for you. It's high in miracle agent lauric acid and can help stimulate weight loss. I replaced the all purpose flour with organic wheat pastry flour for higher nutrition and a more tender texture. I also added 1 tablespoon of flax meal for some ALA Omega 3's and added fiber and protein. And of course I used organic eggs for added vitamin E and D and Omega 3's DHA. And I used pink salt for added trace minerals (and no chemicals).
The Best Healthy Fudge Brownies Recipe
Adapted from America's Test Kitchen
5 oz or about 1 cup of bittersweet chocolate chopped or chips
2 oz or about 1/3 cup of unsweetened chocolate, chopped
1/3 cup of coconut oil
3 tablespoons of cocoa powder
3 organic large eggs
1/2 cup of sugar, or 1/2 Stevia in the Raw (a natural no cal sugar free sweetener)
2 teaspoons of pure vanilla extract
1/2 teaspoon of pink salt (real salt or himalyan salt) read my article on it here
1 cup of organic wheat pastry flour (can often find in the bulk aisle of your grocery store)
2 tablespoons of flax meal (optional)
- Preheat the oven to 325 degrees and spray a 8X8 baking pan with cooking oil and dust with flour
- Create a double boiler by heating water in a sauce pan and placing a medium glass or stainless steel bowl over the sauce pan. Melt the chocolates and coconut oil stirring occasionally, until smooth. Whisk in the cocoa powder until smooth.
- Whisk the eggs, sugar, salt, and vanilla together in a medium bowl until combined. Stir the chocolate mixture into the egg mixture.
- Stir in the flour and flax meal until combined
- Transfer to the greased pan
- Bake until slightly puffy and a tooth pick inserted into the middle of the pan comes out with a few mist crumbs attached, 30 to 35 min.
- wait to cool before cutting.