Get out your baking pan, it’s time for brownies! These are special, rich chocolate brownies, made with the best ingredients like raw cacao. Recently, I’ve been following Purely Twins’ blog, written by a set of twins that eat healthy, who are certified personal trainers and address health challenges with nutrition and a healthy lifestyle. I admire their approach to cooking, making food variations that fit any dietary needs.
If you follow my blog, you may not be surprised that I added chocolate chunks to this recipe—more chocolate the better! I also dusted the brownies with powdered sugar, giving them an elegant look.
Cacao vs. Cocoa
Usually, I’ll grab Hershey’s cocoa powder, but today I’m using the very best quality cacao. So, what’s the difference between cocoa and raw cacao? They’re both made from cocoa beans, but raw cacao is made by cold-pressing unroasted cocoa beans, whereas cocoa roasts cocoa beans at a high temperature. Cold-pressing keeps all the nutrients and enzymes alive, making raw cacao the very best kind of chocolate you can eat.
The brownies are gluten, dairy and grain free. Apple sauce replaces the eggs, too. Next time I will try pumpkin instead of apple sauce, so if you try pumpkin, comment—I’d love to hear how it went!
This recipe also uses plantains. I was skeptical at first because I didn’t want the brownies to taste like chocolate covered bananas (although those are lovely!). But there isn’t a pronounced banana flavor because plantains have a mild flavor, making them a perfect ooey-gooey mixture for your brownies.
Grab a fork and dig in!
By cooking the brownies in a pie dish, like I’ve done here, I made it a torte—ensuring EVERYONE gets a bite the extra moist center! Whether they are hot right out of the oven with caverns of melted chocolate, or cold and chewy, these brownies are delicious!
35 minutes | yields 12 servings
Raw cacao powder
Click here for Purley Twins’ Fudgy Flourless Chocolate Brownies!