Yummy Rummy Brownies

I’ve been in the mood for some serious fudgy brownies. I checked out a cookbook my friend Vicky got me called Clean Start by Terry Walters – it’s a fabulous read! There’s a recipe in there for healthy brownies...and they are decadent and rich, but actually healthy!

As a tip, I like to use a combination of carob powder and unsweetened dark cocoa powder. It gives it a balanced, chocolaty flavor. I highly recommend it!

Adapted from Clean Start

1⁄2 c. organic whole wheat pastry flour, like Bob’s Red Mill
1⁄2 c. almond flour
1⁄2 c. unsweetened cocoa powder and/or carob powder
2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄4 tsp. sea salt
Pinch of cinnamon
1⁄2 c. unsweetened applesauce
8 pitted dates, about 1/3 c. pureed dates*
1 ripe banana or 1⁄2 c. coconut sugar
1⁄2 c. pure maple syrup
Splash of rum

*You can soak the dates in rum ahead of time; that's what I did.  These turned out great!

For the brownies:
Preheat the oven to 350°. Grease an 8x8 oven-safe pan with coconut oil or vegan butter.

In a food processor, combine all of the wet ingredients, including the dates and banana (or sugar). Process until smooth. Add the first 6 ingredients to the food processor and process again until smooth.  Pour the batter into the prepared pan and smooth the batter. Top with nuts, if desired. I used sliced almonds – I highly recommend it!

Bake the brownies for about 25 minutes. After that time has elapsed, check to see if the brownies are done by inserting a toothpick into the brownies. If it comes out clean, they are done.  Place on a cooling rack and let them cool completely.

brownies stacked.jpg

These are so gooey and good that I ate three right after they came out of the oven. This makes about 9 decently-sized brownies, more if you have self-control ;-)