Archive for March 4th, 2007


My best ever Healthy Chocolate Brownies

March 4, 2007

This my favourite and best ever recipe. These brownies are so easy to make, and you can experiment as much as you like until you get the brownies that are right for you!

I have found the following combination of ingredients to be the most tasty, and not as heavy on the fat, sugar and unrefined flour as other recipes out there. They are moist without being soggy, chocolatey without being cakey and sweet without being sickly.

Recipe for Kat’s lower GL chocolate brownies
100g Pecan nuts, chopped or crushed with a pestle and mortar
50g Dark chocolate (at least 70% cocoa solids)
110g Butter
2 large eggs
75g golden caster sugar (can be substituted for 75g Fructose)
75g soft brown sugar
75g demerara sugar
25g ground almonds
25g wholemeal plain flour
1tsp baking powder
1/4 tsp salt

Melt the chocolate and butter in a large glass bowl over a pan of hot water (a bain marie). Make sure the bottom of the bowl stays out of the water, so the chocolate doesn’t burn. Stir it together until it is all blended, then simply add all the other ingredients and stir again until completely mixed.

Then simply pour the mixture into a greased and lined baking tin and cook at 180 degrees for 25-30 minutes. When it’s cooked it will be springy to the touch, but remember that the skewer test does not apply here, as you want the end result to be sticky and moist, not clean and dry like a cake. They will be crispy on top and gooey inside. Let the brownies cool a bit in the tin, then cut into pieces – as small or big as you like.

Sugar combinations
If you want to keep it simple you can use 225g golden caster sugar or fructose. But the combination I have used here does the following:
Golden caster sugar – simple sugar to make it sweet
Demerera sugar – Adds to the crunchy topping
Soft brown sugar – gives the brownies a toffeeness
Fructose – For super-healthy (!) brownies, use this natural sugar, which has a far lower GL and has less effect on your blood sugar levels

Flour and ground almonds
I have used a combination of both, to up the protein and keep the carbohydrates and wheat down. You can use 50g of flour if you like, or if you are allergic to wheat you can use 50g of ground almonds, but they won’t raise as much.

© Katheryn Rice 2007

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