Healthy Swaps - Chocolate Brownies
Healthy Swaps Chocolate Brownies
(*see dietary notes)
Recipe by: Chef Kelly Yorke

This recipe produces brownies that are chocolaty, chewy and moist, and are lower in calories, fat, carbohydrates, cholesterol and sodium then the original inspiration recipe for "Chewy Brownies" that was developed by Americas Test Kitchen.


1/3 cup Dutch-process cocoa powder
1 – 1/2 tsp. Instant coffee granules
1/2 cup + 2 Tbsp. Boiling water
2 ounces Unsweetened chocolate squares, finely chopped
1/3 cup Avocado puree
3 Tbsp. Almond Butter, (Earth Balance Brand Recommended)
1/2 cup Egg Beaters®, or Liquid Pasteurized Eggs, or two beaten eggs
2 tsp. Almond Extract
1 – 1/4 cup Stevia Extract In the Raw®
1/2 cup Splenda, Brown Sugar Blend
1/2 cup Buckwheat Flour
1/2 cup Oat Flour, GF Whole Grain (Bob's Red Mill Brand Recommended)
1/2 cup Almond Meal (or ground almonds)
1/2 tsp. Salt