Almost Guilt-Free Brownies
September 6, 2012
Although this blog is dedicated to healthy eating, a few evenings ago I decided to treat myself to some brownies and I just have to share the recipe with you! It comes from a cookbook titled, “Ultimate Foods for Ultimate Health” and is my go-to recipe for brownies as they are relatively guilt-free and taste A-M-A-Z-I-N-G. Pair a piece (or two!) with some French vanilla ice cream and I think you’ll agree – it’s a little taste of heaven!
What’s your favourite “healthy” recipe using cocoa?!
1/3 cup (75 mL) canola oil (I used grape seed oil)
1 cup (250 mL) granulated sugar
1 tsp pure vanilla extract
1/2 cup + 2 Tbsp (155 mL) natural cocoa powder (I used quality Dutch cocoa from Costco)
1/2 cup (125 mL) whole wheat flour (yes, whole wheat flour! – I even used spelt!)
1 tsp (5 mL) baking powder
1. Preheat oven to 325 Fahrenheit. Line an 8-inch metal pan with parchment paper. Make sure to use enough parchment paper so that it hangs over the edges of your pan.
2. Beat together the oil and eggs. Add the sugar and beat until slightly thickened.
3. Add the vanilla and cocoa powder. Slowly beat in.
4. Stir in the whole wheat flour and baking powder (which you should pre-mix in a separate small bowl). The batter will be quite thick.
5. Spoon batter into the prepared pan and gently spread (again, it will be quite thick!).
6. Bake for approximately 25 minutes. Let cool in the pan for 10 minutes. Pick up the parchment paper at the sides and lift the brownie out. Finish cooling on a wire rack. Then flip the brownie over and gently peel off the parchment paper.
7. Cut into 16 equal pieces. Store leftovers in an airtight container for up to 2 days.