Sweet of the Week: Brownies

This week, I took it back to basics to a sweet favorite: BROWNIES! Brownies are easily one of my favorite desserts, anything chocolatey and with fudge is my go-to. I had only ever baked boxed brownies before and while those are delicious, they are full of sugar and empty calories.

The Recipe

I tried to find recipes that included healthier alternatives, and I found one from the Loopy Whisk. This recipe gave me the best alternative ingredients, but I found I had to alter the recipe after a failed attempt. After making a few adjustments, I found one that worked and that produced the fudgiest brownies I have ever tasted.

Bring in the Subs!

This particular recipe uses almond flour instead of whole wheat or all purpose, making for a good low carb, gluten-free recipe. It also substituted butter for coconut oil which I found worked better with these alternate recipes and made this recipe dairy free. Last substitute was coconut sugar instead of regular white sugar, as it contains healthy fats that help prevent high cholesterol. Lastly, I also added some walnuts last minute, I did not get the chance to fold them into the recipe, but they made for a nice, crunchy topping to a soft, moist brownie.

Overall, this recipe yielded ultra-moist, ultra-fudgy brownies. Great for a dessert or a midnight snack!

Graphic Source: Kayla Hinojosa

References:

The Loopy Whisk. (2020, May 25). Fudgy Vegan Chocolate Cookies. Retrieved from https://theloopywhisk.com/2020/05/25/fudgy-vegan-chocolate-brownie-cookies

The Loopy Whisk. (2019, January 9). Super Fudgy Healthy Brownies. Retrieved from https://theloopywhisk.com/2019/01/09/super-fudgy-healthy-brownies