Healthy Treat for Today: Chocolate Chip Brownies
ByDo you like rich chocolate like I do?
For me…the richer the better…
And this is one wealthy brownie. Loaded. Rollin’ in it. It’s got bank.
These babies require a glass of milk.
A tall one.
After you have these, a brownie from a box just won’t do anymore. You won’t even be able to call those boxed things brownies anymore. They’ll just be a brown square of blah-ness.
Nope, now these…these are real brownies.
And, guess what?! I experimented a little with the chocolate chips to see if I could make them with butter instead of coconut oil.
Oh yeah!!
You SO can!
The chips are a little softer when made with butter, but they still worked just fine.
And they definately taste good.
And make great Chocolate Chip Brownies!
Chocolate Chip Brownies
1 stick butter, melted
1 cup rapadura
1/4 cup cocoa powder
1 egg
1 t. vanilla
3/4 cup whole wheat flour
1/2 cup homemade chocolate chips (chunks)
Stir together butter, rapadura and cocoa. Mix in egg and vanilla. Stir in flour and mix until combined. Fold in chocolate chips.
Pour into a 8×8 baking stone or pan. Bake at 350 degrees for 20 minutes, or until a toothpick inserted in the center comes out clean.
I had to double this recipe today…because I’m taking a few to some friends tonight…and because…YUM!
Get yourself a tall glass of milk…and sit down and enjoy one of these rich treats!
And then, get up and jog a few laps…
Cause even though these are on the healthier side of things…
They aren’t carrot sticks.
:)
MMM! I can’t wait to try these!! How much butter did you use for the chocolate chunks instead of the oil???
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thanks for stopping by my blog today. I actually do really well with my meals- I eat pretty simply and watch for added sugars in any of the packaged things we get- I’m just in a bad habit of eating ice cream with fudge and nuts every night- so I am trying to figure something out for that- back to measuring portions I guess…or back to having hubby make homemade ice cream for me- so I can control the sweetener used and the amount used. we’re also experimenting making our own fudge sauce, so we’ll see how that turns out. I found a GREAT website that I think you’ll enjoy on your no sugar plunge. She uses natural sugars in all her recipes- let me know what you think. And brownies are my favorite baked good- so I will have to try these- they look divine! Here’s the link
http://www.sweetsavvy.com/
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Great post, thanks for stopping by CFO Moms!
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I substituted the exact amount of butter for the oil that it called for…one cup I believe.
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What is rapadura? :) I will have to remember the homemade chocolate chips recipe! :) We have used cocoa/sugar/oil in place of chocolate in recipes, but not for chocolate chips… :)
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We made this over the weekend, they were very good. But, I did notice that there wasn’t any baking powder or salt in the recipe. I was wondering if this is intentional or just a mistake in typing. I did add both of these to my batch and they turned out great!
Thanks again for the great recipes and ideas. I have really been enjoying your site.
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Have you ever tried adding cayenne pepper, cinnamon and ginger to your brownies to make Mexican brownies? It’s really fantastic! I don’t know if ginger should really be in there, but I add ginger to almost anything I think I can, so that’s what I do.
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Oh my these were soooo very good and sooo very simple to make! Thank you for sharing another excellent recipe. It took alot of control to only eat one brownie.
I made the chocolate chunks too and was a little disappointed, but that was my fault, I used salted butter and I thought they were too salty. I think I will try the coconut oil next time.
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i LOVE you!!!!! I am such a sucker for brownines. When I came across your recipe i jumped up and made them on the spot (: I used sucanat because that is what I had but I think it is pretty much the same as rapadura. Anyways, they absolutely ROCK!!! Thank you so much for sharing….
Jeni
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Sounds yummy. I, too, am wondering what is rapadura? A type of sugar?
Thanks! Aileen
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Laura Reply:
July 15th, 2009 at 8:40 pm
Rapadura is dehydrated cane sugar juice. It’s one of the healthiest forms of sugar and I love it. I’ve actually switched since writing that post to using organic Sucanat which is the SAME thing, just cheaper. Rapadura is a name brand for the sucanat product.
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Nice! I’ve got to try this with the homemade chocolate chunks. Could a person use regular sugar? No way I can afford the Sucanat I’m afraid. I’m curious too as to why no baking powder or salt?
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Laura Reply:
August 4th, 2009 at 9:23 pm
Yes, you can use regular sugar, substituting it one for one. Without baking powder or salt these are SO MOIST AND FUDGEY!!! The baking powder would give make them a little more cake-like. I like my brownies fudgey! (Fudgey isn’t a word so there’s not right way to spell it. But that’s what these brownies are. Like fudge. Fudgey. Fudgy.) :)
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Where do you buy your sucanat? Is it something that I should be able to find at a decent price locally or is it one of those things that’s just cheaper to buy in bulk on the internet?
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Laura Reply:
November 18th, 2009 at 12:57 pm
I order my sucanat from my food coop, Azure Standard. I have also found it at Amazon here: http://www.amazon.com/gp/product/B000EA3M92?ie=UTF8&tag=wwwheavenlyho-20&linkCode=xm2&camp=1789&creativeASIN=B000EA3M92
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these are the bestest brownies ever thankyou!!! MM MM!! . have you tried them wioth honey? I just wonder if it will work out or not. Thanks again :D !!
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tanya Reply:
November 24th, 2009 at 2:28 pm
i mean honey instead of the sugar :)
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tanya Reply:
November 25th, 2009 at 4:48 pm
ok i know i keep replying to my own comment haha! I did try the brownies with honey instead of sugar and it was definatly not the same!! SO you dont have to answer my question .. beacuse i just did :)
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Tanya, I have found that when baking with chocolate a mixture of honey, maple syrup, and molasses taste better than just one sweetener. However, I’m not sure what other liquid you would decrease in this particular recipe to get the same wet to dry ratio. We tried these and the taste was great; my family just likes a more cake-like brownie.
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Although homemade chocolate chips are divine, I thought you might be interested to know (if you didn’t already) that there is a brand called Rapunzel that makes organic rapadura sweetened chocolate chips. I just ordered some from my co-op and I’m anxiously awaiting their arrival. I can’t wait to try this brownie recipe. Yum!
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I made these tonight and they taste fabulous! However, mine were flat a pancakes. What did i do wrong? I doubled the batch and used 1/2 cup coconut oil along with the stick of butter. Everything else was the same. I used regular sugar too as I don’t have rapadura yet.
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Laura Reply:
April 19th, 2010 at 10:14 am
Hmm…since these don’t have any leavening in them, they are a little flatter…although mine are usually not “flat as a pancake”. I’m not really sure what to tell you on that…but I’m glad yours tasted good!
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I’m pretty seasoned in the kitchen and mine came out horribly, like one of the worst things I’ve ever made :( I used freshly milled flour hard whole wheat but I realized afterwards that it was set for bread flour. Should I have used pastry flour instead?
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Laura Reply:
May 2nd, 2010 at 3:16 pm
Yikes…I don’t know what could have happened! I actually just use regular milled hard white flour instead of pastry flour, so I doubt that could have been it. I wish I knew what to suggest…
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So, I’m fairly new at this health food stuff :) I bought sucanat, but I’m not sure if I what I got was stale or something. It is very grainy in whatever I cook. Should it be that way, or dissolve?
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Laura Reply:
May 22nd, 2010 at 7:17 am
Hmm, mine doesn’t dissolve in the butter like white sugar would either I guess. But, when it bakes…it always does fine. Does yours do okay when you bake with it?
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I made the brownies this evening and they were chocolate mush. (good tasting chocolate mush, but definitely not brownies) I served them in a bowl with a spoon! I followed the recipe exactly except I cooked them for a bit longer because it seemed so mushy. The only thing I can think of it that it is very hot and humid. Would that make much of a difference??
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Laura Reply:
June 10th, 2010 at 7:19 pm
Yes, the humidity would make a difference. Weird that they would be THAT mushy though. :( Glad they still tasted good!
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Thanks for sharing this recipe. I’m going to soak the wheat overnight in melted butter to break down the phytates and I’ll let you know how the recipe does. I have been looking for a fudgey brownie recipe forever. Every cookbook recipe I have attempted tasted like foam with little, if any chocolate flavor. Also, thank you for sharing the chocolate chip recipe as well. I gave up cooking my special chocolate chip cookies when I read the ingredients one the #1 name brand chip.
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