In this cold, rainy autumn weather, it feels nice to bake – and not just because it makes the kitchen feel a lot warmer, but also because the mood-changing magic of a tasty dessert. But I’m not sure my body would appreciate if every time I feel down during the autumn/winter months, I would eat a ton of cookies, because sugar and flour, that’s why.
This is why I took a brownie recipe that worked before and tried to change a few things around to make it better not just form my soul but also for my body. A few ingredients had to go, and the result is a fudgy cocoa wonder, which we can munch on without feeling so guilty.
I’m personally not a big fan of things that too sweet (I absolutely dislike desserts that are all about being sweet but nothing more) so saying good-bye to sugar wasn’t a big deal for me. But be warned: if you think that dessert means it has to contain sugar, give a try of the original version instead.
But if you like to experiment, and the taste of cocoa, I would definitely recommend you to try this sugar, butter, and flourless recipe.
What you’ll need:
- 40 grams cocoa powder
- 65 grams oats (powder in a coffee grinder)
- ¼ teaspoon salt
- ¼ baking powder
- 2 eggs
- 50 grams coconut oil (melted)
- ½ teaspoon vanilla extract
- 200 grams apples peeled and chopped (use a sweeter kind)
- 1 tablespoon honey
- Peel, chop, core, and process the apples in a food processor, and grind the oats until they resemble flour.
- Add eggs, honey, melted coconut oil, and vanilla to the processed apples and mix it well.
- Mix the dry ingredients in a bowl (oat-flour, cocoa powder, salt, baking powder), then mix it in with the apple mixture until evenly incorporated. This should be a sticky, gooey concoction.
- Pour into a heat resistant bowl or a pan lined with parchment paper, then put it into a preheated oven for about 30 minutes or until the top cracks nicely.
- When it looks ready (and smells ready), take it out, wait for it to cool down a bit (if you can) and serve.
I think one of the best ways to eat it is to top it with a little homemade cherry jam, as its sour flavor compliments the brownie’s velvety cocoa. If you like sweeter desserts but don’t really want to use sugar, try adding more honey, or maple syrup. And if the cocoa flavor is too strong for you, just simply add less.
For vegans, I’d recommend adding another half cup of processed apples instead of the eggs. Let me know what you think about the recipe if you’ll try it!