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Recipe updated 7/7/16
Hold on to your hats, folks. Today is exciting. Today I’m giving you my ultimate healthy brownie recipe. (Sshh…it doesn’t taste healthy. Don’t tell.)
This brownie recipe has kinda been through the wringer. I first posted it when I premiered my baking mix recipe, but I’ve given it some tweaks as I’ve learned new things about baking with alternative flours and sweeteners. That happens a lot to folks like me who don’t have loads of experience in such matters. When we decide to write a cookbook and test 300+ recipes in one year’s time, we learn things, and then we went to make our old recipes better using new techniques that we’ve learned. At least I do. Maybe it’s my obsessive compulsive disorder coming out (not kidding).
So all that being said, this brownie recipe you see before you (the one marked at the bottom with a handy little note that says “This recipe was printed after the 7/7/16 update.” so you know if you have the latest and greatest or not) is fudgy, chocolatey, and everything a brownie should be. I finally hit on the right combination of ingredients. The brownies aren’t eggy or cakey, but they are moist and fudgy. Thank you, xanthan gum. Xanthan gum is one of my great alternative baking secrets. It helps replace some of the structure lost by gluten in regular white flour, and in this case, I used a substantial amount (more than normal) to aid in the fudgy quality possessed by any good brownie. If you don’t have xanthan gum, you can buy it online, find it at Walmart or pretty much any bulk food/health/grocery store, or substitute glucomannan in its place. I haven’t actually tested glucomannan in this recipe, but gluccie and xanthan are usually interchangeable in a 1:1 ratio. I do prefer xanthan gum for baking though, so if you have a chance to get some I advise that you do so.
You may have noticed that I used two kinds of sweetener in this recipe. THM Gentle Sweet is an amazing low-glycemic sweetener that gives that “real sugar” taste we all crave once in awhile; and unlike some sweeteners that contain stevia, it plays very nicely with chocolate. However, it’s not nearly as concentrated as some sweeteners, so I used Gentle Sweet along with THM Super Sweet Blend (a more concentrated sweetener) to give me the sweetness profile I wanted while staying at least somewhat economical. If you don’t have the sweeteners I’ve listed in the recipe, check out this sweetener conversion chart to help you convert to a sweetener you do have. As always, adjust to taste and remember that less is usually more.
These brownies may seem underdone when you take them out of the oven, but it’s OK – I promise. Don’t try to eat them warm. Just don’t. Refrigerate them to chill them completely; overnight refrigeration is great. Then cut and eat them cold. If you want a warm brownie, you can microwave a chilled brownie for a few seconds. Don’t do it too long or the brownie will get pretty soft. Trust me on this one: don’t try them warm out of the oven, but once they’ve been refrigerated you can warm them up and enjoy them like that as long as you don’t get them too hot. See, xanthan gum helps hold these babies together and provides their awesome texture, but if it gets too hot, it gets weaker and the brownies get mushy and un-brownie-like.
Need some ideas for recipes in which to use these brownies? I love them in this Mock Chocolate Xtreme DQ Blizzard! Some vanilla or peppermint ice cream would be a great addition to a brownie sundae made with these brownies!
Now that I’ve finally perfected my ultimate brownie recipe into something with which I am completely satisfied, I’ve used it as the base for a few other recipes. Like the Cream Cheese Swirl Brownies and Peppermint Double Chocolate Ganache Brownies that will be featured in my upcoming cookbook….
Want more brownie recipes? I have a single-serve S (low-carb) brownie, a single-serve E (low-fat) brownie, and a recipe for a pan full of allergy friendly fudgy brownies.
Pictured with Basic Ice Cream and a Skinny Chocolate topping (just coconut oil, cocoa powder, and sweetener; it turns into a hardshell because of the coconut oil):
Pages you might enjoy:
- Starting THM
- my recipe index (in pictures!)
- all my chocolate recipes
- my baking mix recipe
- all my recipes using my baking mix
You can find this recipe in my cookbook, Necessary Food.
- ⅓ cup Briana's Baking Mix
- ⅓ cup oat fiber (use gluten free if necessary)
- ⅓ cup cocoa powder
- 2 T THM Gentle Sweet (or more, to taste)
- 1 T THM Super Sweet Blend
- 1 tsp. baking powder
- ⅜ tsp. xanthan gum
- ¼ tsp. salt
- 4 T salted butter, soft
- ½ cup unsweetened almond milk (or carton coconut milk for a nut free version)
- ½ cup water
- 1 egg
- 2 T egg whites
- Preheat the oven to 350 degrees F. Grease an 8x8" glass baking pan.
- Whisk the dry brownie ingredients together. Add the wet ingredients and beat until smooth. Pour the brownie batter into the greased baking dish and shake the pan to smooth the top.
- Bake at 350 degrees for 25 minutes. The top will appear to be baked, but the brownies probably won't feel all the way done when you press lightly on the center. That's OK. Let them cool, them cover and chill them completely in the refrigerator before cutting and serving. Overnight refrigeration is ideal.
- Don't try to eat them warm! If you want a warm brownie, refrigerate them until completely chilled, *then* you can heat one for a few seconds in the microwave. Don't heat it too long or it'll get pretty soft.
- Yields 9 servings
You can make a double batch of these brownies in a 9x13" pan if you like.
This recipe was printed after the 7/7/16 update.
Here’s the recipe for my Baking Mix.
- THM Gentle Sweet (and a bunch of other great products) can be purchased from the Trim Healthy Mama online store.
- THM Sweet Blend
- Oat Fiber
- THM Oat Fiber (gluten-free)
- Xanthan Gum
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