It’s been decided: brownies are good for you. Cocoa powder may reduce high blood pressure, may lower risk of heart attack and stroke by improving blood flow and reducing cholesterol, improves mood (duh), and can actually aid in weight loss, among many other benefits. It’s not until we add a bunch of refined flour, sugar and saturated trans fats that the health benefits of cocoa in brownies are outweighed.
So I endeavored to bring brownies back into the rightful category of health-food where they belong by replacing less health promoting ingredients with ones with known benefits, and adding a secret weapon: spinach. And that’s what makes this a salad! See how that works?
These are fudgy, crumbly, rich and delicious. With the added protein from almond butter, and the elimination of empty carbs and calories with traditional flour, these are more than just a tasty dessert, but a satisfying snack that can tide you over to the next meal.
You can add lots of extra ingredients to fully embrace the salad concept here. Let us know what you added in the comments!
This fudgy, chocolatey recipe is healthy and naturally free of refined sweeteners and gluten.
Preheat oven to 325°F and grease an 8 or 9" baking tin.
Add all ingredients except tahini, and flaky sea salt to bowl of food processor and blend until fully combined. Scrape down bowl as needed.
Fold in any add-ins and stir with a wooden spoon or spatula.
Spread batter evenly in prepared baking pan.
Drizzle tahini over the top and sprinkle sea salt to taste.
Bake 18-22 minutes, depending on size of pan. Brownies are done when a cake tester comes out mostly clean.
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