Make Something Monday: Healthy Brownie Cakes!


My name is Michelle and I'm a Choco-holic.  Dark chocolate, chocolate chip cookies, chocolate-flavored Luna Bars, I'll pretty much take my fix wherever I can find it.  That's why, anytime I can find a way to make my favorite indulgence seem healthier, I'm a happy girl.  Thank goodness for Gwyneth Paltrow's recipe for healthy brownies from her new book, My Father's Daughter. Though not a totally vegan cookbook, My Father's Daughter has many vegan recipes and others that are easily converted. Here's how I made my version of the brownies so delicious you'd swear they were bad for you [but they're not]:


2 cups white spelt flour [we were out so I used 1 cup all-purpose/1 cup whole wheat] 1 cup cocoa powder [I used Ghirardelli] 1 1/2 tablespoons baking powder 1 cup maple syrup 1/2 cup vegetable oil applesauce 1/2 cup brown rice syrup 1/2 cup strong brewed coffee [depending on how you feel about caffeine, you can alter or omit this measurement] 1/2 cup soymilk So Delicious coconut milk 1 tablespoon vanilla extract [as always, I over-pour for extra flavor] 2 tablespoons oil [I used olive oil] 1 cup semisweet chocolate chips a few handfuls of Sunspire grain sweetened chocolate chips
My addition: Chia seeds, muffin pan

Preheat oven to 350°. Sift flour, cocoa powder, & baking powder into a bowl. Whisk maple syrup, applesauce, oil, brown rice syrup, coffee, coconut milk & vanilla in another bowl. Fold wet ingredients into dry ingredients. Pour batter into greased muffin tins [I prefer all edge pieces for my brownies] about 3/4 full. Top each brownie cake with a few chocolate chips and a sprinkling of Chia seeds. Bake for 30 minutes or until a toothpick comes out nearly clean.