Its no secret I am all about the chocolate. Long gone are the skittles and starburst days, give me chocolate, and make it dark! I experimented with brownies in the kitchen last week and found a winner. It makes a relatively small batch which I like for two reasons. One, I don’t have to practice as much self control because if we finished the whole batch in one night, at least it was a small one. And two, I really like my baked goods fresh so I only want them to last a day or two so I can move on and make something else (or make them fresh again)!
I have made a couple of brownie recipes including my Black Bean Brownies. The black bean brownies are more fudgy and these are a little more cake like brownies. These also have the crusty edges more. Both have their place for sure. These brownies were adapted from an Eating Light magazine recipe and they are pretty healthy as far as brownies go. So these are perfect for everyday weeknight indulgences. Its still chocolate, its still dessert, but they are healthy enough to indulge in on a daily basis without breaking the scale or your healthy lifestyle.
Dark Chocolate Brownies
3 TB coconut oil, melted
1 tsp instant coffee granules
1/2 cup sugar
1/4 cup honey
3 egg whites
2 tsp vanilla extract
1/2 cup special dark cocoa powder
1/2 cup flour (I used whole wheat)
1/4 tsp baking powder
1/4 tsp salt
Mix melted coconut oil with coffee granules and let dissolve. Stir in sugar, honey, egg whites, and vanilla and mix. In a separate bowl mix cocoa powder, flour, baking powder, and salt. Fold dry ingredients into wet.
Pour into greased 8×8 pan and bake at 350 F for 15-20 minutes or until toothpick comes out clean.
Cut into 16 pieces. Brownies are small so you can cut into larger pieces if desired.
Try not to eat entire pan.
I made a half batch when I took the pictures so this round pan was all I had to fit the amount of batter. Therefore I had little brownie pie pieces.
To documenting a dance party…
And of course that dance party was fueled by a brownie…or two