Fudgy Brandy Brownies
So as with everything that will go on my page, you’ll find that I refuse to give up foods that bring me happiness and joy, and instead, I tweak them so that they’re either guilt-free or at least the calories ingested would substitute for a life elixir pill.
I believe abs and food that make you drool can co-exist, and no I won’t pitch skinny lattes or fruit salads or kale fiestas. It’s the foods we know and love and consider a “cheat meal”, but joke’s on them, we’ve tweaked them to make them everyday meals.
My first bit of love that I’ll be sharing is my recipe for what could possibly be the tastiest and healthiest brownie there is out there. I pitch it as a “protein brownie” for my health-conscious friends because of it’s nutrient density, and it’s always met with mmmmms, and the great thing is, it can keep for days in the fridge if properly stored.
Looks good, eh?
Looks scrumptious, eh?
Bonus: It’s gluten-free!
So here you go:
Ingredients:
- 3 eggs
- 1/4 cup of brandy
- 5 tbsp coconut sugar / 1/3 cup honey
- Pinch of sea salt
- 2 melted tbsp of coconut oil
- 1 cup of buckwheat flour (or 3/4 cup buckwheat + 1/4 cup vegan protein powder — I use chia protein)
- 2 heaped tbsp organic cocoa powder
- 4 squares of Lindt Dark Chocolate + 2 more broken into chips (i use the 90% cocoa one)
- peanut butter chips (optional)
- 1/2 cup of chopped pecans or walnuts (optional but highly recommended)
Directions:
- Heat oven to 180C / 350F.
- Melt coconut oil and 4 squares of lindt chocolate in a microwave safe bowl, then mix them well.
- In a new bowl, blend eggs on high speed until foamy, then add sugar/ honey, and blend on high speed until dissolved and the mixture has almost tripled in size and is super-foamy, then add the brandy and blend for 10 more seconds. You can now toss the blender aside.
- Add the oil and chocolate mixture to egg, sugar, brandy mixture, and mix it with a spatula.
- Sift and mix all dry ingredients together, then add them to the wet mixture and fold it in with the spatula. As with all batter recipes, never blend / over-mix the wet and dry ingredients too much.
- At this point you can add in the remaining chocolate chips (and walnuts/pecans/peanut butter chips if you wanted).
- Pour the batter into a baking tin lined with wax paper and bake for 15–20 mins. 15 mins gives you a bit more gooey center, 20 mins gives you a more well done brownie.
- Eat hot or cold, no one will judge you if you dive right in! you deserve it after all that hard brownie making you spent the past 10 minutes doing.
To store it, I usually cut them into snack-able portions and store them in an airtight container in the fridge so they can retain their moistness.
Let me know if you’ve tried it and how it’s turned out!
