I am shocked that my first blog post is such a departure from the usual nutrient-dense, health-promoting fare I am such an advocate of. However, the launch of my site happened to come at a time of chocolate (and maple bourbon ice cream...and pizza...oh my!). You know those times...when nothing else will do. I typically stay as far away from baking as I possibly can. You know portion control? When you eat just one of something & then move on? Good, that makes one of us. I seem to have missed out on that gene...I feel magnetically drawn to anything that tastes good, as if it it will taste better the 3rd or 4th (or 5th or 6th) time I eat it. Thus the reason I avoid sweets 99.9% of the time. It seems you caught me on one of my .1% days, but at least you're meeting the real me right off the bat. All my cards are on the table, folks! So here we go...
Luckily these brownies are grain free and sweetened with coconut sugar, honey & dates, but in all reality that's where the "healthy" stops. These brownies are serious business...so serious in fact that their fudgey, chocolatey gloriousness kept even a crazy portion-control-less psycho like myself from going back for seconds. So when a healthy, nutrient-dense, brownie substitute just won't cut it, make these & rest assured that they are still watching over your health with their grain-free, pastured egg, cacao powder, refined sugar-free goodness.
(I stumbled upon Zenbelly's glorious grain-free, nut-free brownie creation and just had to try them. Of course I ended up tinkering with them to get this recipe, but head over to her blog and try her original recipe too - I'd love to know what you think!)
"Serious Business" Brownies
Serves 12 hungry chocolate lovers or 16 self-controlled champions (who are these people?!)
8 ounces butter (or fat of choice)
½ cup chocolate chips (I prefer dairy-free and soy-free chips)
¼ cup dates (or 1 ½ ounces by weight)
½ cup honey
½ cup coconut sugar
½ T vanilla
½ t sea salt
1 cup cacao powder (can substitute with unsweetened cocoa powder)
¼ cup arrowroot powder
1 T coconut flour
1. Preheat oven to 350.
2. Melt the butter, chocolate chips, dates and honey in a saucepan over low heat, stirring occasionally. (Don’t expect dates to melt, it just helps to soften them).
3. Allow ingredients in saucepan to cool down a bit before transferring to a blender. Blend until smooth.
4. Combine egg mixture with blended wet ingredients and sifted dry ingredients.
5. Pour into 8x8 baking dish (I grease mine with a light layer of coconut oil) and bake for about 30 minutes. I choose to remove mine right before they seem done because I prefer fudgier brownies, but feel free to abide by the “clean toothpick” rule.
Adapted from the incredibly gifted Simone Shifnadel aka “Zenbelly”