Here’s a recipe for guilt free brownies that uses coconut oil in place of butter for a higher ratio of mono and poly-unsaturated fat. The result; chocolatey, dense, guilt free brownies that are low in saturated fat, yet moist and deeply fudge tasting. YUM!! This recipe is also without refined sugars and grains, unlike most boxed brownie mixes. You’ll notice that the recipe does call for 1/3 a cup of raw honey, in order to make it taste as sweet as traditional brownies. So, feel free to reduce the amount of honey. But, if you’re planning to share the brownies, you may want to keep close to that 1/3 cup.
It’s always a good idea to make these brownies in a mini muffin pan since this really forces portion control. Just eat one and you’ll be able to enjoy these guilt free brownies as a wholesome treat!
Here’s what you need:
- 3.5 oz dark chocolate (72% cocoa or higher)
- 1/2 cup coconut oil
- 2 eggs
- 1/3 cup raw honey
- 3/4 cup blanched almond flour
- 1 Tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
- Preheat oven to 350 degrees F.
- Grease a mini muffin pan with coconut oil.
- In a double boiler, gently melt the chocolate, coconut oil and raw honey.
- Remove from heat, allow to cool, add the eggs, vanilla and almond extracts.
- In a medium bowl combine the almond flour and salt.
- Add the wet ingredients and mix well. Stir in the mini chocolate chips.
- Fill the mini muffin tins nearly to the top.
- Bake for 15-25 minutes until golden and set.
- Allow the brownies to cool in the pan – if you don’t wait then they fall apart!
Nutritional Analysis: One serving equals: 125 calories, 8g fat, 48mg sodium, 8g carbohydrate, 1g fiber, and 2g protein