Brownies are my absolute favourite thing to eat after a night out. Literally every time. They are even better after a long day when you need something sweet.
Not ideal for everyday treats however, brownies are usually packed with unnecessary sugars and fats that generally are not needed in our everyday lives. In creating this recipe I opted created a low sugar option, reducing processed sugars and fats, meanwhile increasing the amount of quality and nourishing ingredients.
This recipe is also easily adaptable to any intolerances or dietary requirements. Simply use this as a starting point and experiment. After all, brownies can be chunky, gooey, fruit-filled or even as a base layer for a brilliant slice.
Dark Chocolate Brownies
1 cup organic coconut flour
1 cup almond flour
2 cups organic raw sugar
1 cup unsweetened cocoa powder
1 tablespoon baking powder
1 tablespoon salt
1 cup water
1 cup extra virgin olive oil
1-2 teaspoons pure vanilla extract
4 cups raw spinach
1/2 cup dark chocolate chips/chunks
Preheat oven to 180 degrees.
In a large bowl, mix all the dry ingredients. Using a food processor or seperate bowl, add wet ingredients and spinach in a blender, and blend until liquid.
Slowly fold wet ingredients into bowl with dry ingredients. Mix until all ingredients are incorporated. Mix in chocolate chips.
Spread evenly in a 9×13-inch baking pan and bake for 20-25 minutes. Enjoy warm or cold, and store in an airtight container for up to 5 days.