Wish you all a very happy and abundant 2017! Holiday season and merry-making continues around the world while 2017 arrives and settles in. Traditional chocolate brownies are full of processed ingredients, sugar and white flour making them not particularly healthy. Giving up sugar is a common New Year’s resolution for many folks around the globe, including myself! I do try to avoid processed food and white sugar as much as I can.
My wholemeal chocolate brownie or, Slice recipe as, it is called in Australia uses no sugar and is ready under an hour including baking time in a hot oven. I’ve used walnuts this time around, but omit the nuts and substitute carob pieces or, dark chocolate chips for a nut free version. Perfect for that quick chocolate fix when needed or, to cater to unexpected guests over the holiday and merry-making season too!
- Wholemeal Unbleached Self Raising Flour – 1 cup
- Cacao Powder – 1/3 cup
- Xylitol – 2/3 cup
- Instant Coffee Granules – 1 teaspoon
- Light Oil – 1/2 cup
- Cold Water – 1/2 cup
- Vanilla Extract – 1 teaspoon
- Walnuts, chopped – 2 tablespoons for topping (optional).
- Preheat oven to 180 degrees Celsius. Spray a square cake pan with nonstick spray.
- Mix the dry ingredients well in a large mixing bowl.
- Add the water and oil and remove any lumps.
- Pour the thick batter into the prepared pan and add the toppings if using.
- Bake for 30 minutes until the top looks shiny but not sticky. Check if cooked with a skewer.
- Let the slice/ brownie rest in the pan for at least 10 minutes before slicing.
NOTES – I have used walnuts, that can be substituted with flaked almonds or carob/ chocolate chips.
Eat warm or cold! The brownies taste excellent and fudgy the next day, if they last that long 😊