Sometimes you get just a craving for brownies, am I right?? I had something very specific in mind…they needed to be fudgy and gooey but healthier of course. I wanted to avoid using things like chick peas, black beans or avocado. Not totally knocking adding them, but honestly I’ve tried them all and it just wasn’t what I was looking for. You will LOVE these healthier dark chocolate brownies!
A very simple recipe for a truly decadent brownie! They are not overly sweet but rich and dark chocolately, which is a good thing because I felt like I could limit myself to one for a treat. The kids LOVED them!!
I under-baked them so they were almost more like fudge. See instructions for times for a more cake-like brownie. If you bake yours like mine, I highly suggest keeping them in the fridge where they will last for up to a week.
If you like an even DARKER chocolate brownie, add equal parts cocoa powder to flour. These are baked at a lower temperature than normal so the edges don’t start to get dried out before the middle is cooked. Remember they will continue to cook in the pan once you take them out of the oven!
Also, I didn’t add chocolate chips on top to the recipe, but feel free. I actually forgot to stir them INTO the batter when I made these so I just sprinkled them on top. I actually prefer them mixed in for a sweeter taste. Enjoy!!
Preheat the oven to 300°F, and lightly coat an 8-inch square baking pan with nonstick cooking spray.
To prepare the brownies, whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the oil/butter, eggs, and vanilla. Add in the maple syrup and stir until no large lumps remain. Mix in the flour mixture, stirring until just incorporated. Stir in the chocolate chips. Spread the batter into the prepared pan.
Bake for 20-25 minutes (20 minutes yields the fudgiest brownies; 25 minutes yields slightly cakier brownies).
Recipe adapted from Amy’s Healthy Baking