Healthy Brownie Recipe (Brownie/Flapjack Combo)
Healthy brownies mean taking out a bit of sugar and adding in more healthy fibre and natural sugar (from the sweet dates). With just chocolate, sugar, flour and butter (essentially) a brownie is not terribly healthy (a brownie with a hidden cookie even less so – watch for that on the blog soon).
No image (damn you lost phone) but here is a recipe I sort-of created (modded)when looking for a way to still make brownies and yet make them a bit healthier (and use up reviewed chocolate). I do love oats, I don’t use dates enough and hey – flapjacks are healthier than straight-up brownies, right?
What you need:
215g dark chocolate like Green & Blacks or Divine 70%, chopped
180g unsalted butter
245g caster sugar
110g plain flour
120g chopped dates
75g oats
3 large eggs
Baking tin lined with greaseproof paper (mine is 21cm x 27cm)
How to make these healthy brownie flapjacks:
Preheat the oven to 170c (I tried these at 160c but it took longer to bake in my fan oven)
Put the chocolate and butter in a large heatproof mixing bowl over a pan of simmering water and melt together. Make sure to chop the butter as well otherwise it’ll take ages to melt.
Remove from the double boiler and mix in the sugar and stir until dissolved.
add the flour, dates, and oats and give it a good stir. This will help to cool the mix. Check the temperature on your wrist or lip. If it is cooled then go to the next step.
Add the eggs by first lightly beating then beating into the mix and mix in until completely blended in then pour into the baking tin and gently smooth over. This will not self-level like any flapjack.
Put in the oven for 25-30 mins. Brownies are meant to be moist but cooked so use a cake skewer and test after 25min. Should come out with no wet batter but some flapjack will stick to it.
Once you are sure they are baked (do not under-bake or they will not hold their shape) remove from the oven and leave to cool *in the pan*.
Once cooled, cut into squares and store in an airtight container.
