This recipe is a healthier version of the traditional chocolate brownies:
Apple purée instead of butter and eggs: Apple purée is a good substitute for eggs. Eggs are usually used in recipes to give the moisture to the cakes, so vegan bakers replace the eggs by apple purée, or people that have egg allergy use apple purée! This version doesn’t contain butter so I also avoid the saturated fat!
It doesn’t contain white flour: I used wholemeal spelt flour instead. Wholemeal spelt flour does contain gluten but it is not the same of the one you found in wheat, so people that are allergic to gluten or have celiac disease should not have spelt as well. I used spelt flour as it contains lots of vitamins and minerals and it is easier to digest!
Raw honey instead of refined white sugar: You can add a bit more if you think there is not enough sugar.
The results are great and my little boys absolutely loved this recipe!
3 large apples
35g of cacoa powder 1 tbsp. aluminum Free baking soda 2 tbsp. of honey
50g dark chocolate (small chunks) 80g walnuts (chopped)
130g of wholemeal spelt flour
4 strawberries (to serve)
2 tbsp. of shredded coconut (to serve)
- Prepare the apple purée: peel the apples and cut them in large pieces. Put them in a large saucepan with enough water to cover them. Cook them for 10 minutes (or until tender) at medium heat. Remove excess of water and mix them with a blender. Reserve.
- Preheat oven to 170 degrees C.
- In a large mixing bowl, pour the apple purée and then add the cacao, flour, baking soda, honey, chocolate and walnuts. Mix until well combined.
- Grease a rectangular cake with butter or oil and line the base with a baking paper.
- Spread the batter into prepared tin and cook the brownies for 25 minutes on 170°.
- Remove from the oven and let it cool for 10 minutes before removing it from the tin.
- Serve the brownies with strawberries and shredded coconut (optional).
You can check my gluten free brownies recipe if you want a healthy version of gluten free brownies.