Tag Archives: Brownies

Healthy Chocolate Chip Blondies

Healthy Blondies? I know, it’s hard to believe right? Although they do have a tiny little drizzle of white chocolate on top, a microscopic amount of sprinkles and a few choccy chips they are still super healthy. I swapped out butter for cashew nuts, the flour for white beans and the refined sugar for agave syrup and coconut sugar. It works perfectly, I always make healthy brownies and honestly I think they taste better than the regular sugar and fat laden brownies. Here are some of my favourites;

As you can see, the possibilities are endless. I make these Healthy Chocolate Chip Blondies in a food processor, it works great and gets the smooth texture just right and more importantly… it saves cleaning up, so it could not be more simple. Just remember to soak your cashew nuts a few hours in advance for easy blending.

Makes 16 squares
Needed: 8 x 8 inch baking dish

INGREDIENTS:

• 1 1/2 C. cooked white beans from a can, drained
• 1/2 C. soaked Cashew nuts
• 2 large eggs
• 11/2 tsp. baking powder
• 1/2 tsp. baking soda
• a pinch of salt
• 1/4 C. coconut sugar
• 1/2 C. agave syrup
• 1 C. flour (you can use spelt, oat or whole wheat)*
• 1 tbsp. vanilla extract
• 1/2 C. chocolate chips (vegan)

FROSTING;
• 3/4 C. cooked white beans
• 1 C. soaked Cashew nuts
• 1 tsp. Vanilla extract
• 2 tsp. Agave syrup

EXTRA:
• 1/4 C. white chocolate melts (or vegan white chocolate)
• sprinkles


METHOD:
1. Pre heat the oven to 180° C / 350° F
2. Line a baking dish with baking parchment and oil lightly.
3. Soak the cashew nuts in advance for a about two hours. Drain before use.

4. Place white beans and cashew nuts in a food processor and blend until completely smooth.
5. Add the remaining ingredients and blend again. * Depending on the flour type you use you may need to add a splash of milk (of choice).
6. Add the chocolate chips and stir thru with a spatula.
7. Pour the Blondies batter into the prepared baking dish, level out with a spatula.
8. Bake for 25-30 minutes
9. Remove from oven and let completely before frosting.
TO MAKE THE FROSTING:
1. Blend all the ingredients for the frosting in a blender until completely smooth.
2. Keep in the fridge until ready to use.
TO DECORATE:
1. Spread frosting over the bars. (I do this after cutting them in squares).
2. Then melt the white chocolate melts in the microwave at 30 second intervals and drizzle diagonally over the frosting.
3. Decorate with sprinkles straight away so they stick to the chocolate.

Enjoy!

Cakey Sweet Potato Brownies

Let’s have a chat about these Brownies, these super soft and cakey Brownies.

They’re so unbelievably good that I don’t even know where to start. I’m not kidding either, they taste like Chocolate Birthday cake, and that’s not even my own comment. Someone actually said that while eating one of these babies. Very soft and chocolaty and pure indulgence. But…the most amazing part is that they are fat free, and I made them sugar free too. I have made them at least 9 or 10 times the past month and we just can’t get enough of them. I honestly don’t know what magic happens when you put sweet potato mash in a brownie recipe but believe me, it’s real magic.
I microwave a medium sweet potato in the morning (after piercing it with a skewer a few times) and forget about it until I am ready to bake. You could even do this the night before. For a video click here.
Then you mash the peeled sweet potato and add it to the batter, instead of butter. If you don’t want to bake with Stevia you can omit the applesauce and Stevia and substitute it for 1/4 to 1/3 cup Maple syrup or regular sugar.

INGREDIENTS:

2 eggs
1/4 cup apple sauce * see note
1/2 cup Greek yoghurt
1/2 cup mashed sweet potato
2 tsp. liquid Stevia extract * see note
2 tsp. Vanilla extract
1/2 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp. salt
6 tbsp. unsweetened cocoa
1/4 cup small chocolate chips

INSTRUCTIONS


Pre heat the oven to 180C/350F
Line a square tin 20x20cm/8″x8″ with baking parchment and oil lightly.
Pierce the medium sized sweet potato a few times with a skewer and microwave on high for about 3 minutes, turn the potato over and microwave for 2 to 3 more minutes until soft.
I always place the potato on a folded paper kitchen towel.
Let cool completely, remove the skin and mash.
In a bowl beat the two eggs, add the yoghurt, the apple sauce, stevia, vanilla and mix until combined. Add the sweet potato mash and mix well. Now add the remaining ingredients and stir to combine. You’ll notice the batter is quite thick, but spongy, this is good.
Pour batter into the prepared pan and place on a rack in the middle of the oven. Bake for about 20 minutes. Test with a wooden skewer to see if the brownies are done.
Remove from the oven and let cool completely before cutting into 9 squares.
These are best kept in the refrigerator if not eaten the same day. I have roughly calculated the calories in one square and they are about 100 calories each. Awesome right? If you make them with maple syrup or sugar they will be a bit more, but still very OK.

Enjoy!

  • NOTE: omit the applesauce and Stevia and substitute it for 1/4-1/3 cup Maple syrup.
low carb brownies

The Best Low Carb, Tiger nut Brownies

low carb brownies

These are my favorite Brownies, until I find new favorite Brownies (wink). But seriously, the flavor of these little guys is amazing. The tiger nut flour gives it an amazing bite and I am super excited to share the recipe with you. Having grown up in Spain, I have known tiger nuts all my life for making Horchata, but never knew they were also used as flour in baking. The crazy thing is that I found out about it in Germany out of all places. A lady in a shop told me, so I had to buy it straight away. After some research I came up with this…

Tiger nuts have various uses; in particular, they are used in Spain to make horchata.

Tigernuts are also said to act as a mild appetite suppressant because they contain resistant starch, a type of starch which resists digestion.

This helps keep us feeling fuller for longer, and also reduces the amount of calories we absorb from the food. Hola…would you like me to say that again?

Flour of roasted tiger nuts is used in baking as well as in making oil, soap, and starch extracts. It is also used for the production of nougat, jam, beer, and as a flavoring agent in ice cream and in the preparation of kunnu (a local beverage in Nigeria). Tiger nut oil can be used naturally with salads or for deep frying. It is considered to be a high quality oil.

Known by different names, such as chufa sedge, nut grass, yellow nut sedge, tiger nut sedge, edible galingale, water grass or earth almond, it is a crop widespread across much of the world. It is found in most of southern Europe, Africa and the Middle East.

Since I am mad about Brownies I am constantly trying to come up with ways to make them delicious and heathy but still with the right consistency, which is half cakey/half fudgy. I have used a combo of both coconut flour and tiger nut flour and they are just perfect. We have been eating them a lot lately, since they are actually good for you and so simple to make.


Prep Time : 5 mins
Cook Time : 25 mins
Total Time : 30 mins

Servings: 16 or 9 big ones

low carb brownies
Ingredients:

  •  250 gr. Black Beans, drained
  • 2 tsp. Vanilla
  •  2 L. Eggs, room temperature
  •  1/2 C. Cocoa
  •  3 tbsp. Tiger nut flour
  •  4 tbsp. coconut flour (finely ground)
  •  1 1/2 tsp. Baking Powder
  •  a pinch of salt
  •  3 – 4 tbsp. milk of choice, unsweetened
  •  1/4 C. unsweetened apple sauce* (see note)
  •  2 tsp. Liquid Stevia Extract* (see note)
  •  1/4 C. mild flavoured olive oil
  • 1/3 C. 70% Dark Chocolate, roughy chopped**
  • chopped walnuts, (optional)

low carb brownies

Instructions:

1. Pre heat oven to 180 C / 350 F.
2. Line a square 20 cm / 8 ” baking tin with parchment paper.
3. Start by blending the drained black beans with the apple sauce in a food processor until very creamy and smooth.
4. Add all the remaining ingredients except the chocolate chips and walnuts.
5. Start with 3 tablespoons of milk and see if you need the remaining one. It should be thick but still pourable.
6. Blend for a few minutes until completely smooth.
7. Stir in the chocolate chips and walnuts if you are using them, and pour into the prepared baking tin.
8. Sprinkle with some more chocolate and/or walnuts.
9. Place on a rack in the middle of the oven and bake for about 25 minutes.
10. You can insert a wooden skewer to test if they are done, it should come out just dry.
11. Remove from oven and let cool for at least 20 minutes in the tin.
12. Remove from the tin and let cool completely on a rack before cutting, the colder the better.
13. Will keep in the fridge for up to 5 days. They freeze well too.

Myra XO

* Replace apple sauce and stevia for same amount of maple syrup.
**Chocolate chunks will first melt, but once the brownies have cooled the chocolate will solidify, giving you great chunks. So yummy.

Nutritional value
Despite its name, tiger nut sedge is a tuber. However, its chemical composition shares characteristics with tubers and with nuts. It has been reported to be a “health” food, since its consumption can help prevent heart disease and thrombosis and is said to activate blood circulation and reduce the risk of colon cancer This tuber is rich in energy content (starch, fat, sugar, and protein), minerals (mainly ), phosphorus and potassium and vitamins E and C. Tiger nut tubers contain almost twice the quantity of starch as potato or sweet potato tubers. The oil of the tuber was found to contain 18% saturated (palmitic acid and stearic acid) and 82% unsaturated (oleic acid and linoleic acid) fatty acids. The moderately high content of phytosterols further enriches the quality and value of tiger nut oil as a food source.

low carb brownies

the best healthy coffee walnut brownies

The Best Healthy Coffee Walnut Brownies

Prep Time : 5 mins
Cook Time : 25 mins
Total Time : 30 mins

Servings: 16

Ingredients:

• 250 gr. Black Beans, drained
• 1 1/2 tsp. Vanilla
• 2 tsp. Instant Coffee granules
• 2 L. Eggs, room temperature
• 1/2 C. Cocoa
• 1/2 C. Gluten free Flour or All purpose
• 1 1/2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1/4 C. unsweetened apple sauce
• 1/4 C. Canola or neutral oil
• 1 1/2 tsp. Liquid Stevia Extract
• 2 tbsp. Maple Syrup
• 1/3 C. Chocolate Chips, plus extra for sprinkling on top
• 1/3 C. Walnuts, roughly chopped, plus extra for sprinkling on top

the best healthy coffee walnut brownies
Instructions:

Pre heat oven to 180 C / 350 F.
Line a square 20 cm / 8 ” baking tin with parchment paper.
In a food processor add all the ingredients except the chocolate chips and walnuts.
Blend for a few minutes until completely smooth.
Stir in the chocolate chips and walnuts and pour into the prepared baking tin.
Sprinkle with more chocolate chips and some extra walnuts.
Place on a rack in the middle of the oven and bake for about 22 to 25 minutes.
You can insert a wooden skewer to test if they are done, it should come out dry.
Remove from oven and let cool for at least 20 minutes in the tin.
Remove from the tin and let cool completely on a rack before cutting, the colder the better you can cut them.
Will keep in the fridge for up to 5 days

Enjoy!

Myra XO

Brownie Cookie Squares with Chocolate Fudge Layer, vegan

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I love anything you can mix in one big bowl and then press into a tin.

These cookie squares are somewhere between a brownie and a cookie, hence the name. They are super quick to make and so nutrient dense that one little square will be enough to last you until lunch or dinner.

I have used half Buckwheat flakes  and half Oat flakes just because I happened to have it but you can use one or the other or a mixture of both.

If your dates are dry, soak them in water for about an hour before using.

I have used a bit of Lucuma, but if you don’t have it, it’s fine without.

*Lucuma  is made from whole Peruvian lucuma fruit that has been dried at low temperatures and milled into a fine powder. It is a  low-glycemic sweetener with many nutrients including beta-carotene, iron, zinc, vitamin B3, calcium and protein. Lucuma has a maple-caramel like taste and I like to use it in sweet things and smoothies.

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Makes 16 squares

Ingredients;

Brownie cookie;

  • 1 C. Buckwheat Flakes
  • 1 C. Oat flakes
  • 5 tbsp. Cacao Powder
  • 2 tsp. *Lucuma Powder  (optional)
  • 1/4 C. Vanilla Protein Powder
  • 1/2 C. Peanut Butter  or an nut butter
  • 5 large soft Medjool dates, stones removed
  • 1 tsp. Pure Vanilla Extract
  • 3 tbsp. Light Agave Syrup
  • 2 tbsp. Coconut Oil, melted or left in a warm place until soft.
  • Sprinkles (optional)

____________________

Raw Chocolate Fudge Layer;

  • 1/4 C. Raw Cocoa powder
  • 1/4 C. Coconut oil, melted
  • 2 tbsp. Date syrup
  • 2 tbsp. Agave

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Instructions;

Blend the Buckwheat and Oat flakes until you have  flour and place in a bowl.

Add the remaining dry ingredients and mix with a wooden spoon.

In a food processor blend the Medjool dates until you have a paste, add a splash of water if necessary. Add the nut butter, the vanilla, the agave and the coconut oil. Blend until well mixed.

If you are using a home made nut butter you can add a pinch of salt. Store bought nut butters have salt already.

Now mix the dry into the wet and mix thoroughly. To test the consistency press a bit of mixture between your fingers or try to make a tiny ball, if it sticks together it good to go, if it crumbles add a little bit of water, or coconut oil. Blend, repeat.

Line a square dish 8″x 8″,  with parchment paper, press the cookie brownie mixture into the dish and cover with cling film, refrigerate for a couple of hours until firm. Cover with a thin layer of raw chocolate or leave as is.

For the Chocolate fudge layer, mix all the ingredients and stir well to mix, spread or pour over the squares. Decorate with sprinkles and leave in the fridge to set. About one hour should be enough. Cut into 16 squares.

Note: the chocolate will melt slightly if left at room temperature for a while.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it  #thecookingspoonblog on instagram! You’ll make my day.