Dark chocolate brownies: what do you know about it?
I don’t know about you, but when I was younger I had a serious love affair with a certain type of brownie. Specifically, those two-bite ones, they were small and innocent enough so I never felt guilty eating one or five of them at a time, I lack all kinds of self control when it comes to chocolate. Anyways, I kind of forgot about those over the years and since cleaning up my own diet I have tried my fair share of healthier brownies made with all kinds of interesting ingredients. I decided to make these dark chocolate brownies from the extremely talented Jesse and her incredible e-book one Sunday afternoon. After burning my mouth because I was too impatient to wait for them to cool down I knew these dark chocolate brownies were a serious game-changer.
Even more deliciousness is available via Jesse Lane:
Jesse Lane, a cheerful holistic nutritionist has put together a seriously delicious e-book from some amazingly talented holistic nutritionists. Every single recipe in this e-book (and there are over 30 of them!) are dairy-free and refined sugar free, with many vegan and gluten free options. Also, you will learn about the best baking alternatives to use to ensure that you can have your (nutritious) cake and eat it too. Recipes in this e-book include: raw blueberry cheesecake, raw mojito squares, carob hazelnut bark, superfood chocolate truffles, carrot cake cupcakes and peanut butter soft serve just to name a few! If you think this e-book sounds like something you would be interested, then I definitely suggest buying Healthy Dairy Free Desserts because you will not regret it.
The goods on the recipe:
Back to these chocolate bites for a second because they are super easy to make, contain no grains/gluten, dairy or nuts thus making them extremely allergy friendly. I didn’t have any chili powder, so I left that out and just added a few chili flakes instead, but if you don’t want any heat, you could totally leave them out altogether and they are still amazing. I added the cacao nibs, which provided a great bit of crunch to the brownies which I really liked. The recipe states that they taste best at room temperature, but I can attest to the fact they taste great no matter what (except right out of the oven- ouch!), but I actually enjoyed them quite a bit the next day after they were refrigerated. I can’t say for sure how long they last because they were gone in one day, I did only make a half batch so that’s not too bad 😉
Now, the part you have been waiting for, here is the recipe and I hope you love them as much as I do. All I have to say is Andrea you are a genius for coming up with this recipe!
- 200g organic dark chocolate (or 1 cup chocolate chips)
- 3/4 cup organic virgin coconut oil
- 3/4 cup organic coconut sugar
- 1 Tbsp coconut flour
- 4 large organic eggs
- 1 tsp chili powder
- 1/4 tsp cayenne powder
- 1/2 cup cacao nibs (or mini chocolate cups) *optional
- Pinch sea salt
- Preheat the oven to 400ºF.
- Melt the coconut oil and chocolate in a small saucepan over low heat.
- Pour the melted coconut oil and chocolate into a mixing bowl.
- Add sugar and stir until mixed with a wooden spoon. Allow the mixture to cool.
- Add the eggs one at a time, mixing well. If you are using an egg substitute, you may add it all at once, mixing thoroughly.
- Stir in the flour, chili, cayenne, salt and mix well. Fold in mini chocolate chips or cacao nibs if using.
- Lightly grease a mini muffin tin with coconut oil and pour the mixture into pan about 3/4 full.
- Bake for 10-12 minutes.
- Allow mini bites to cool before removing from pan, then transfer onto a wire rack to cool completely.
- Store remainder in airtight container and refrigerate. Remove from fridge about an hour before serving. They can also be frozen for up to one month, but they are so yummy they won’t last that long!