These healthy brownies taste great even though they’re full of nutritious ingredients. I had a group of third grade boys over the other day, and I decided to feed them these. I love the satisfaction of hearing them ask for another brownie. If I had told them the list of ingredients included dates, bananas, and coconut oil, I’m guessing they wouldn’t have responded so well. I must admit that my daughter, who has a very discerning palate, looked at me suspiciously as soon as she took a bite. “Is there avocado in this?” she asked accusingly. I said no, and she pointed at the tiniest speck of a date and said, “Then what’s this?” I told her that was some of the sweetener. She went on to eat the whole thing, and she asked for another one later.
Healthy Brownies Recipe
1 cup gluten-free flour or white whole wheat flour
¼ cup cocoa powder
½ tsp. salt
3 ounces unsweetened chocolate (single ingredient: chocolate)
2/3 cup coconut oil
4 Medjool dates
½ ripe banana
¾ cup maple syrup
1 tsp. vanilla extract
- Preheat the oven to 350 degrees and grease a 7 x 11 or 9 x 13 inch pan with olive oil.
- In a small bowl, combine the flour, cocoa powder, and salt. Set aside.
- Melt the chocolate and the coconut oil. Cool slightly.
- Boil 2 cups of water in a small saucepan. Simmer the dates for about 5 minutes to soften them.
- In a food processor or blender, puree the dates and the banana.
- In a large bowl, combine the maple syrup, eggs, and vanilla. Add the dates, bananas, melted chocolate and coconut oil. Stir to combine well.
- Add the dry ingredients to the wet ingredients and mix well. Transfer the batter to the baking pan.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Don’t overcook them or they will be dry.
This batch cost $5.81 to make with gluten-free flour, or $.39 per brownie. Healthy brownies are a delicious treat to serve any crowd, especially a group of hungry children after a long day at school.
Note: I get a lot of questions about substituting whole wheat flour for gluten-free flour, or vice versa. In most of my recipes, you can interchange white whole wheat flour with gluten-free flour and the results will be equally delicious. Whole wheat flour tends to be a bit thirstier, so you may want to add an extra tablespoon of liquid if you’re going from a gluten-free recipe to a whole wheat version.