Description
That's quite a bold claim I'm making here. Why do I call these the best healthy brownies? The main reason is their method. Making these brownies is identical to making a batch of standard brownies, just with butter, sugar, and white flour swapped for healthier alternatives (coconut oil, monk fruit, and almond flour) at a 1:1 rate.
Doing so keeps the process perfectly familiar, while also resulting in a delicious and fudgy brownie that's sugar free, gluten free, and high in healthy fats. For a similar recipe, check out The Best Healthy Cookie Dough, or see the full article, Healthier Brownies & Cookies Experiment.
Doing so keeps the process perfectly familiar, while also resulting in a delicious and fudgy brownie that's sugar free, gluten free, and high in healthy fats. For a similar recipe, check out The Best Healthy Cookie Dough, or see the full article, Healthier Brownies & Cookies Experiment.
Time
Prep Time:
10 minutes
Rest Time:
4 hours
Cook Time:
30 minutes
Total Time:
4 hours
40 minutes
Cost
Total Cost:
Cost per Serving:
$0.41
Ingredients
Serving(s)
- 9 tbsp Extra virgin coconut oil
- 1 1/4 cup Granulated monk fruit
- 2 large Egg
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- 9 tbsp Cocoa powder
- 1/2 cup Almond flour
Instructions
Cook Mode Off: Prevents screen dimming
- Line a 9" square pan with parchment paper. Lightly grease with oil
- In a large glass bowl, microwave coconut oil for 1 minute to melt. Add in the granulated sweetener, and beat with an electric hand mixer for 2 minutes to dissolve the sweetener
- Beat in the eggs, vanilla, and salt. Switch to a silicone spatula, and mix in the cocoa powder and almond flour
- Transfer the batter to your prepared pan. Chill in the fridge for at least 4 hours to dissolve the sweetener
- After chilling, preheat your oven to 350F. Leave the brownies on the counter as the oven heats up
- Bake at 350F for about 30 minutes, or until the top is just set, a toothpick comes out with some wet crumbs, and the center no longer jiggles
- Transfer to the fridge, and let chill uncovered for at least 30 minutes before slicing with a plastic knife
Notes
- USE PARCHMENT PAPER! I absolutely cannot stress this enough. USE PARCHMENT PAPER! This is a mistake I make, assuming that all the fat in the batter should lubricate the pan enough for the brownies to come out easily. I mean, I don't use parchment paper with standard brownies, so I figured I didn't need it here.
Oh boy, was I wrong. The edges stuck so incredibly bad that half the brownies fell apart while trying to remove them from the pan and slice them. I got a clean cut from the center here, but I will certainly be baking with parchment paper next time - The main difference this and standard brownies is that there's a mild cooling effect from the erythritol in the sweetener. Do you know what else has a cooling effect? That's right, mint. You can very easily "pass off" the cooling taste as mint by adding in 1/4 tsp (1.25 g) mint extract for a mint chocolate brownie
- Below is a table comparing the nutrition facts of this recipe to a standard version of brownies