These healthy brownies are delicious and nutritious as well as grain free, gluten free, and vegetarian. A few simple ingredient substitutions make them much healthier than traditional brownies.
Maldon sea salt or other flaky sea salt, for garnish
Instructions
Make The Prune Puree:
Combine the prunes, boiling water, and espresso powder in a blender. Blend until a smooth sistency forms, stopping and scraping down the inside of the blender or carafe, if necessary. Store the purée in an airtight container in the refrigerator for up to 2 weeks.TIP: You don't need all of the prune puree for this recipe so feel free to use it to cut down the fat or sugar in your favorite baking recipes.
Toast The Almonds:
Heat the oven to 350°F and arrange a rack in the middle. Toast the 7 ounces of almonds on a rimmed baking sheet until golden brown, about 8 minutes. Let cool, then coarsely chop; set aside. TIP: If you want to get rid of any small, flaky almond bits, put all the chopped almonds in a fine mesh sieve and shake to remove any small almond pieces.
Make The Healthy Brownie Recipe Batter:
Meanwhile, coat an 8-inch-by-8-inch baking dish with nonstick cooking spray, then line it with aluminum foil or parchment paper, leaving a 4-inch overhang on 2 sides.Coat aluminum foil or parchment with nonstick spray.Combine the 6 ounces chocolate wafers and butter in a medium saucepan and cook over medium-low heat, stirring frequently, until evenly melted. Remove from the heat and let cool slightly.
Place the almond flour and cocoa powder in a large bowl and whisk until well the dry ingredients are combined and uniform in color and set aside.Combine the eggs, sugar, prune puree, vanilla extract, and salt in a large bowl and briefly stir until just the wet ingredients are incorporated. Add the cooled chocolate and mix until uniform in color. Add the almond flour-cocoa powder mix and stir until evenly incorporated (it will be thick but still pourable).Transfer the batter to the prepared baking pan and use the back of a spoon or an offset spatial to evenly spread the batter in the baking dish.
Bake until a toothpick or tester inserted into the center of the brownies comes out clean, about 30 to 40 minutes for a fudgy brownie. Immediately top with remaining 3 ounces chocolate wafers and let melt for a couple of minutes. Use an offset spatula to spread the melted chocolate so it evenly covers the top of the brownie. Top with almonds and a few pinches of flaky sea salt and let cool completely.
Using the aluminum foil or parchment overhang, lift the brownie out of the pan and transfer it to a cutting board. Use a sharp knife to cut into 16 squares.TIP: Use a sharp knife to run under hot water for a few seconds (and then wiped dry) to get the cleanest cut on the brownies. These healthy brownies can be made up to 4 days ahead of time and stored refrigerated or at room temperature in an airtight container.