Triple Chocolate Brownies

Posted on December 8, 2014 | 5 Comments

I know it’s late afternoon but I just found out that it’s National Brownie Day. As a self-proclaimed chocoholic, you think I would know about this special day. I’m actually embarrassed that I didn’t have a clue. Honestly, I didn’t even know the day existed. Going forward, I will always remember that December 8th is brownie day!

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To celebrate, I thought I would share the wheat-, gluten- and dairy-free triple chocolate brownie recipe from my new cookbook, The Healthy You Diet. The cookbook includes more than 100 delicious recipes for clean eating. The book comes out December 23rd but you can pre-order or find out more here: http://amzn.to/X2ns2Q

HYD_Final Cover_Approved

Now back to the brownies…these brownies get their triple chocolaty goodness from unsweetened cocoa, dark chocolate chips and unsweetened chocolate. They are moist, rich and chewy but they’re also much healthier than your average brownie so you can indulge without the guilt.

Here’s a peak at the Healthy You Diet brownie recipe photo in the making. It was so fun to see all the recipes come to life. Not to mention that the whole team got to sample almost every recipe. All the recipes were a big hit, but the healthy desserts, including these triple chocolate brownies, didn’t last more than a few seconds after we got the perfect photo.

Brownie Photo shoot

Make these brownies for the holidays and everyone will thank you.

Enjoy!

Triple Chocolate Brownies
Servings
12
Servings
12
Triple Chocolate Brownies
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Preheat the oven to 350°F. Line the bottom of an 8" × 8" baking pan with parchment paper and lightly oil the sides of the pan.
  2. In a small bowl, combine the flax meal and water, stir well, and set aside for 10 minutes to thicken.
  3. In a mixing bowl, combine the coconut flour, cocoa, salt, and baking soda. Whisk until well mixed.
  4. In a small saucepan over low heat, heat the oil, 1 cup of the chocolate chips, and the chopped chocolate, stirring constantly, until the chocolate melts. Remove the pan from the heat and stir in the honey and vanilla. Add the reserved flax mixture and whisk to mix thoroughly. Pour into the dry ingredients and mix well. Pour the batter into the pan and sprinkle with the remaining 1⁄4 cup chocolate chips. Bake for 15 minutes, or until a wooden pick inserted in the center of the brownies comes out slightly sticky. Cool in the pan on a rack for at least 15 minutes before cutting.
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5 thoughts on “Triple Chocolate Brownies”

    1. Hi Dr. Vyvoda. I appreciate your comment. Thankfully it’s not tru that any choclate has at least 50% of milk generated cream. Chocolate comes from cacao seeds and is typically roasted, ground and flavored with vanilla. Pure chocolate has no dairy (i.e. no milk); although much of the chocolate consumed today is milk chocolate, which does contain milk powder or condesned milk. You can find many brands of vegan (milk-free) chocolate on the market. Your local health food store probably carries several options. Thanks again for your comment and for stopping by the blog!

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