My name is Michelle and I’m a Choco-holic. Dark chocolate, chocolate chip cookies, chocolate-flavored Luna Bars, I’ll pretty much take my fix wherever I can find it. That’s why, anytime I can find a way to make my favorite indulgence seem healthier, I’m a happy girl. Thank goodness for Gwyneth Paltrow’s recipe for healthy brownies from her new book, My Father’s Daughter. Though not a totally vegan cookbook, My Father’s Daughter has many vegan recipes and others that are easily converted.
Here’s how I made my version of the brownies so delicious you’d swear they were bad for you [but they’re not]:
1 cup cocoa powder [I used Ghirardelli]
1 1/2 tablespoons baking powder
1 cup maple syrup
1/2 cup brown rice syrup
1/2 cup strong brewed coffee [depending on how you feel about caffeine, you can alter or omit this measurement]
1 tablespoon vanilla extract [as always, I over-pour for extra flavor]
2 tablespoons oil [I used olive oil]
Preheat oven to 350°.
Sift flour, cocoa powder, & baking powder into a bowl.
Whisk maple syrup, applesauce, oil, brown rice syrup, coffee, coconut milk & vanilla in another bowl.
Fold wet ingredients into dry ingredients.
Pour batter into greased muffin tins [I prefer all edge pieces for my brownies] about 3/4 full.
Top each brownie cake with a few chocolate chips and a sprinkling of Chia seeds.
Bake for 30 minutes or until a toothpick comes out nearly clean.