A healthy brownie recipe? Yes, my lovelies, really! This brownie is full of antioxidant rich ingredients and high in flavour. Anti-oxidants help prevent cell damage from things in the environment. So, although brownies are still naughty, this is a healthier brownie recipe. Also, I’m not keen when desserts are stripped of all their soul containing free from everything! So, this is an easy healthy brownie recipe that is still actually a brownie!
It turns out that some of the things I love most in the world are super high in antioxidants. Almonds, pecans, raspberries and high cocoa chocolate are a friend to our skin! Even butter and eggs are high in antioxidants!
To make it even healthier I’m using Coconut nectar as a guilt-free sugar alternative. Because sugar is pretty naughty, so if there is one thing to substitute it’s sugar. The chocolate melted within the brownie is 85% so relatively low in sugar. I’ve used 70% chocolate chips but you could used more 85% here too if you want to reduce sugar easily.
How to make antioxidant rich brownies
- 180g unsalted butter
- 200g 85% dark chocolate
- 100g pecans (or walnuts which are even higher in antioxidants, but I feel are a bit bitter for this recipe)
- 100g almonds (already ground if you prefer)
- 4 free range eggs
- 160g 70% chocolate chunks (or 85% if you like it really rich!)
- 150g crystallised coconut nectar
- 2 good pinches of salt
- 1 tsp of vanilla extract
- 5g dried raspberries
- Heat the oven to 180ºC.
- Grind up your almonds. Don’t worry if there are some pieces left they will add a nice texture.
- Melt the butter and 85% chocolate gently using a bowl on a saucepan of simmering water.
- Chop your pecans ready to sprinkle on the top.
- Chop your 70% chocolate into chunks.
- Add the vanilla extract to your eggs and lightly whisk your eggs to break them up.
- Once the chocolate and butter has cooled so as not to cook the eggs, it’s time for the mixing. Add the eggs and vanilla slowly and mix in.
- Time to get a bit messy. Add your ground almonds and stir them in.
- Next stir in your chunks of 70% chocolate (or 85% if you prefer).
- Finally your golden coconut nectar.
- Once mixed in pour into a tin (I used a 20 x 20cm one). Sprinkle on your pecans and then sprinkle on your dried raspberries.
Bake for 20-25 minutes. Don’t bother with a skewer, it should still have a wobble and be a wet mixture. Leave to cool a little if you want to serve it warm, it’ll slice neater.
Add more fresh raspberries for even more goodness. Your skin will thank you for it. Besides raspberries and chocolate are sensational together!