I love brownies! They are my absolute favorite dessert! But healthy brownies? Who knew they could be both delicious AND healthy?
Healthy brownies are my new favorite dessert recipe!
It is no surprise that probably one of the main reasons why people are unsuccessful in adopting and maintaining a healthier lifestyle is that they feel like they are deprived all the time. Feeling like they can no longer enjoy their favorite dish or dessert.
That was EXACTLY the problem that I faced for many years, until I finally figured it out!
First of all….DIETS DON’T WORK! Yep, I said it, and deprivation is the reason why.
What’s the answer? Find a way to incorporate your favorites into your nutrition plan, but in a healthy way.
These healthy brownies deliver on all fronts! Not only are they moist, chewy and delicious, they clock in at only 2 1/2 teaspoon of sugar per serving! Now THAT’S a dessert I can live with!
This recipe is the day one (1) dinner dessert recipe of my 7-Day Meal Plan program. I created the program because after researching the meal plan program provided by a recognized authority on diabetes, I was appalled at the ingredients and nutrition values.
If you’re frustrated with your current results in trying to lose weight or control your blood sugar, click the button below to receive this essential program!one
- 2 C butternut squash peeled, diced and steamed
- 1/4 C organic virgin coconut oil
- 2 large eggs
- 2/3 C organic cocoa powder
- 2 tsp vanilla extract
- 1/2 C spelt flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 C organic dark chocolate chips
- 1/2 C organic coconut sugar
- Preheat oven to 350 degrees
- Spray mini muffin pan with coconut oil baking spray. Set aside
- In a large bowl, mash butternut squash until smooth (a potato masher works best, but two forks will do the job too)
- Stir in coconut oil, eggs and vanilla extract
- Sift remaining dry ingredients over the top of your wet mixture
- Stir dry ingredients into wet until just combined
- Add chocolate chips and stir to evenly distribute
- Using spoons or a cookie scoop, divide batter between 20 mini muffin cups
- Bake for 15 minutes, or until just set in the center
- Cool completely in pan on wire rack.
- Stored in an airtight container, brownies will keep for up to 4 days at room temperature ( I doubt they'll last that long), or up to two months in the freezer
- Replace chocolate chips with dried fruit or nuts for a more nutrient-dense brownie
- When frozen, these brownies make a perfect lunch box dessert. Place them frozen in your (or kid's) lunch box in the morning and they'll be thawed just in time for lunch!
- Recipe courtesy of The Institute for Integrative Nutrition