Brownies are yummy, and everyone one around here seems to love them.
Alas, they are full of fat, sugar and calories (due to all the delicious chocolate, butter and sugar they contain).
Here are two healthier brownie recipes that I have made lately. I say healthier because they are still a treat.
To make them healthier I have added some veg to up the nutrition, and replaced some of half of the sugar with dates/prunes.
The first recipe still contains lots of butter and dark chocolate, but the second reduces the fat, and contains only cocoa to get the chocolate flavor.
To make the second even healthier you could replace all the sugar with the dates, use raw cocoa instead of normal, and replace the flour with coconut flour or almond meal (adjusting liquid and raising agent as needed).
Beetroot Brownies (adapted from August issue of Australian Good Taste Magazine)
Surprisingly you can taste the beetroot, and it really compliments the chocolate! These were really moist, and much like normal brownies.
200g beetroot, peeled, chopped
125g of a mix of prunes and fresh pitted date
125g dark brown sugar
200g of good dark chocolate
3 eggs, lightly beaten
75g of plain flour
35g cocoa powder
1/4 tsp of nutmeg
1/4 tsp of cinnamon
100g chopped walnuts
1. Preheat oven to 180c. Grease and line a 20cm square pan. Process beetroot in a food processor until finely chopped.
2. In a small saucepan on low heat, mix prunes and dates with 1/4 cup of water, cook stirring occasionally until soft and mushy. Let cool.
3. Place butter and chocolate in a microwave safe bowl. Microwave in 20 seconds burst, stirring in between until melted. Add beetroot, fruit mixture and sugar to bowl while stir warm, stirring well. Let cool for a few minutes.
4. Stir in eggs. Combine dry ingredients in a bowl. Sift dry ingredients over the wet, and stir to combine, and stir in walnuts.
5. Pour into prepared pan. Bake for approx. 30 min or until center is just firm. Cool in pan. Cut into squares. Try not to eat immediately.
Sweet Potato Brownies (Adapted from Martha Stewart http://www.marthastewart.com/312801/fudge-brownies)
4 tbs of butter (about 65gs)
2/3 cup of cocoa powder
1/2 cup of wholemeal plain flour
1/4 tsp of baking powder
1/4 tsp of salt
100gs of fresh dates pitted and chopped – about 8 dates
1/2 cup of dark brown sugar
2/3 cup of sweet potato puree (boiled, processed and cooled sweet potato)
1 1/2 tsp of vanilla extract
1/4 tsp of coffee powder
1. Pre-heat the oven to 180 c. Butter an 20cm square pan; set aside. In a medium saucepan over low heat, melt butter. Remove pan from heat, and stir in cocoa. Let cool slightly.
2. In a small saucepan, mix dates with 1/8 cup of water, cook on low stirring occasionally until dates are soft and mushy.
3. In a small bowl, whisk together flour, baking powder, and salt.
4. Stir in sugar and date mixture into the sweet-potato puree,stir this and then the egg into the dry ingredients. In a small bowl, stir together vanilla and coffee until coffee is dissolved; add to cocoa mixture.
5. Add cocoa mixture and stir until well combined. Spoon into prepared pan; smooth the top. Bake until surface of brownies looks barely dry and an inserted knife comes out with a few moist crumbs, about 20 minutes. Cool to room temperature before serving.
They are very fudgey, and give you a nice cakey chocolate hit.
- Beautiful Beetroot Brownies (healthycakes13.wordpress.com)