April 28, 2013 Leave your thoughts
Hi everyone! Wondering why nothing’s been posted in the past few days?
Well, I was on a trip with my school’s music ensembles to Six Flags. Fun? Yes. I went on the ride pictured below, Batwing, with my friends—it was pretty awesome. I think I screamed the entire time.
So was healthy food available? Unless you consider a double bacon cheeseburger and fries nutritious, uh, no. I am unbelievably happy to be in contact with real food again.
OK, I know what you’re thinking: that’s not real food!
I wish. Although I don’t recommend eating brownies every day, these are about as close to nutritionally sound as you can get. Save a little room after dinner and allow yourself a moist, fudgy treat.
To ZipList this recipe, click here.
First, preheat the oven to 350 degrees and line an 8 x 8 baking sheet with parchment paper, then grease with coconut oil. DO NOT SKIP THIS STEP. I have made brownies too many times to count, and I’ve learned the hard way that if you don’t effectively prepare the pan, you’re going to get a big crumbly mess. Please spare yourself from the extra cleanup.
In a small saucepan, melt 4 ounces of dark chocolate over low heat. I used about 3.5 ounces (one bar) of Green’s Organics 85% Dark Chocolate and .5 ounces (one square) of Ghiradelli 100% Baking Chocolate, but feel free to use any chocolate between the 70% and 100% cacao mass range.
While the chocolate melts, puree 2 ripe bananas in the food processor until smooth and the consistency of pancake batter, about 3 minutes. Set aside for later use.
In the bowl of a stand mixer, beat 3 eggs on medium (for me, about setting 6) until light and airy, about 4 minutes. Then, gently pour in 1/4 cup of palm shortening (I buy Spectrum—you can get it at Whole Foods), 1/4 cup of refined coconut oil, 1 1/2 teaspoons of vanilla, and 2 tablespoons of raw honey. Mix until combined, about 3 minutes. It may seem a little clumpy, but fear not!
Scoop in the melted chocolate with a spatula, and mix for 1 or 2 minutes longer. Once combined, add in 1 cup of blanched almond flour, 1/4 teaspoon of baking soda, and a pinch of salt. Mix until thick and homogeneous, about 2 to 3 minutes.
Pour your batter into the readied pan and smooth with a spatula to evenly distribute. Top with the pureed bananas and swirl with a toothpick, if you like.
Bake until a toothpick comes out clean in the center, about 20 minutes. If you’re like me and you like crunchy corners and tops, broil on low for an additional 3 to 4 minutes. Don’t go overboard, or you will have desert-dry brownies.
Immediately upon removing from the oven, dust the tops with about a tablespoon of raw cacao powder. Allow to rest in the pan for 30 minutes before flipping onto a cutting board, slicing, and serving.
YUM. Nothing like a brownie, eh?
What dessert should I try next? Leave me a comment on Facebook and let me know!