Choc Chip Cookie Dough Fudge Brownies
These fudgy, double-layer brownies are probably one of my favourite recipe creations yet. Soft, sweet, chocolatey, moist and decadent…you’d never guess they’re so good for you, they’re basically salad. Basically.
The fudgy brownie, with a cookie dough batter swirled with dark chocolate chips, makes the perfect combo for a healthy treat that makes a great dessert or snack for any time of the day. And even more perfect for bringing to parties and potlucks or sharing with friends (especially friends who think healthy food is boring and limited to kale slaw and quinoa!).
As usual to my recipes, they’re vegan, gluten free, completely refined sugar free (expect for that tiny bit in the dark choc chips, but I think we can let that one slide!) and oil free. But PACKED full of dietary fibre and prebiotics, making them amazing for gut health, blood sugar balance and heart health, as well as keeping you satiated and satisfied.
Thanks to two secret ingredients that give them that cookie-dough texture, they’re also packed full of plant protein, B vitamins, iron, calcium, magnesium, zinc and a whole lot more. See, I told you they were basically salad!
Anyway, that’s enough rambling from me, let’s get to the recipe (which is also ridiculously easy, with no expensive ‘superfoods’ required, might I add!). Make sure you post a pic and tag me on Instagram if you try these out - I hope you love them as much as I do! xx
Ingredients:
1 can black or kidney beans, drained and rinsed (240g)
200g pitted dates
1 can white beans, drained and rinsed (240g)
1/3 cup (35g) cacao powder
1 cup (140g) buckwheat flour
2 tsp baking powder
1 tsp vanilla extract
1 1/3 cup (330ml) almond milk
30g dark chocolate, chopped
Method:
Soak dates in boiling water for 10 minutes to soften. Preheat oven to 180 degrees Celsius and line a loaf or brownie tin with baking paper.
Puree black/kidney beans and half the dates until smooth. Fold in the cacao powder and half the flour, as well as 1 tsp baking powder and 2/3 cup (170ml) almond milk, stirring gently to combine.
Pour mixture into prepared tin.
Puree white beans, vanilla and remaining dates until smooth. Gently fold in remaining flour, baking powder and almond milk, as well as dark chocolate to combine.
Spread evenly on top of brownie base layer, then bake in the oven for 40 minutes until golden and firm.
Allow to cool before slicing and enjoy!
