These brownies are decadent, fudgey, and not too sweet. Made with heart healthy natural cocoa powder, whole wheat flour, omega-3 eggs, and canola oil, they’re a healthier version of the old standard.
Makes – 16 – 2 x 2-inch pieces
Serves – 1 chocoholic and anyone they wish to share them with
- When you bake you need to be really accurate when it comes to measuring, but when you’re baking brownies, you have to be on top of your game.
- Use a glass measuring cup for the oil and get down to eye level. Liquids cling to glass so that they form a u-shape. You want the bottom of this u-shape, called a meniscus, to be at the 1/3 cup (75 mL) mark.
- If you don’t have any pure vanilla extract, either run out and buy some or skip it. The pure stuff is definitely better in a brownie recipe.
- All dry ingredients need to be measured in metal or plastic dry measuring cups.
- Natural cocoa powder is easy to find if you live in the USA, not so easy here in Canada. Hershey’s makes it and if you can find some, stock up. If not, I use Giddy-YoYo or Camino found in most large grocery stores and in health food stores.
- If you want to go way over the top for a chocolaty treat and more calories plus extra fat; just warning you, add ½ cup (125 mL) 60% cocoa mass chocolate chips.
- And remember these are still treats, so don’t hoover the whole thing down under the guise that they’re made with healthy ingredients.
1/3 cup (75 mL) canola oil
2 large omega-3 eggs
1 cup (250 mL) granulated white sugar
1 tsp (5 ml) pure vanilla extract
½ cup + 2 tbsp. (155 mL) natural cocoa powder, sifted
½ cup (125 mL) whole wheat flour
1 tsp. (5 mL) baking powder
½ cup (125 mL) 60% cocoa mass chocolate chips, optional
- Preheat oven to 325 F (160 C). Line an 8-inch (2-L) metal pan with parchment paper; you will thank me later when you lift the brownies out of the pan unscathed. If you are feeling really daring, wet the parchment paper under running water, wring out well, shake off any excess water and line the pan with it.
- Beat together the canola oil and eggs. Add the sugar and vanilla and beat till slightly thickened.
- Slowly beat in the sifted cocoa powder, whole wheat flour, and baking powder. The batter will be fairly thick. Add chocolate chips if desired.
- Spoon batter into prepared pan and gently spread out.
- Bake for 21-23 minutes. Not all ovens bake the same. Test the brownies at 21 minutes, using a toothpick or metal tester if the brownies are really gooey, stick them back in the oven for an extra 2 minutes, don’t over bake, they’re supposed to be moist.
- When done, let cool in pan for 10 minutes. Pick up the parchment paper at the sides and lift the brownie out. Finish cooling on a wire rack.
- Cut into 16 equal pieces and serve or store in an airtight container for up to 2 days; like they’re going to last that long.
Each 2×2-inch (5x5cm) square contains without chocolate chips:
120 Calories, 8 g Total Fat, 0.5 g Sat Fat, 0 g Trans Fat, 25 mg Sodium, 17 g CHO,
1 g Fiber, 2 g Protein.
Each 2×2-inch (5×5 cm) square contains with chocolate chips:
150 Calories, 10.5 g Total Fat, 1.8 g Sat Fat, 0 g Trans Fat, 25 mg Sodium, 20 g CHO,
1.3 g Fiber, 2.3 g Protein.
These brownies are from the nutrition/cookbook I co-authored with Liz Pearson R.D. called Ultimate Foods for Ultimate Health and don’t forget the chocolate!