Gooey Fudge Brownies with Longevity Boosting Ingredients

Consider this your guide to healthier cooking. Chef Mia Rigden and Jenny Dorsey team up to show you how to revamp some of your favorite baked goods to make them healthier and loaded with ingredients that are better for you, without skimping on flavor. See everything

Is it that time of the month again? Or frankly, any day of the month? Sounds like a great reason to bake a batch of brownies, IMO.

Maybe it’s just me, but I feel like chocolate is the answer about 99% of the time. Whether you’re going through a recent breakup, had a rough day, or just want a little something to make you smile even wider, cocoa is the name of the game. After all, chocolate is packed with polyphenols that enhance the health, mood and longevity. Already sold ?

On the last episode of Alt Baking Bootcamp, nutritionist Mia Rigden, CNS shares her sophisticated twist on traditional brownies with a few ingredient swaps that make this version healthier, fudgier and even tastier than boxed brownies. (Sorry, Betty Crocker. But I love you forever too.)

So what makes these brownies so much better than a boxed mix, you might be wondering? Let me let you in on a little secret. Rigden uses healthy olive oil to make these brownies rich, creamy, and super chewy (plus adding anti-inflammatory and heart-healthy benefits to the dessert). She’s making a few other RD-approved changes to make her brownies even more delicious than ever. Ready to cook? Read on for the full recipe and follow the video above to see how it’s made.

Why these fudge brownies reign supreme

Like any great brownie recipe, this recipe has the trio of ingredients to make them gooey, chocolaty, and so decadent: flour, a source of fat to bind it all together, and loads of chocolate. However, to make these brownies RD-approved, Rigden swaps out a few ingredients like butter and refined sugar to give this recipe a delicious, nutrient-rich burst. Oh, and did I mention they’re also gluten and dairy free?

For starters, in the episode, Rigden builds a strong case for using olive oil instead of a fat like butter or Crisco. “I love using olive oil in this recipe because it adds a little nuttiness and richness and a ton of nutrition. Olive oil is super anti-inflammatory; it contains omega-9 fatty acids healthy and tons of antioxidants and polyphenols,” she says.

But the olive isn’t the only heart-healthy ingredient that can help boost the longevity of this recipe. Of course, this brownie recipe includes tons and tons of chocolate, which is one of the many reasons it tastes so good. However, in addition to tasting delicious, consuming dark chocolate with a cocoa content of 70% or more may help lower your risk of heart disease and dementia, as well as improve your mood.

But the benefits don’t stop there. Rigden replaces refined sugar with unrefined coconut sugar and regular all-purpose flour with fiber-rich, nutrient-dense almond flour. Trust us when we say these replacements will go completely unnoticed by even the most ardent brownie purists. To find out why you should really try this recipe and all of its health benefits, check out the full episode for more.

Heart Good Fudge Brownies Recipe

Makes 16 servings

Ingredients
2 cups dark chocolate chips
1/2 cup extra virgin olive oil (plus more for greasing the pan)
1 cup almond flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1 pinch of sea salt
3 eggs
1 teaspoon vanilla extract
2/3 cup coconut sugar

1. Preheat the oven to 350°F. Meanwhile, melt a cup of chocolate chips in olive oil in a double boiler over low to medium heat. Stir the mixture until it is completely mixed and melted. Once melted, remove from heat and let cool for five minutes.

2. In another bowl, combine almond flour, cocoa powder, baking soda and salt. Mix until homogeneous.

3. Add the eggs, vanilla extract and coconut sugar to a third bowl. Whisk until combined. Then slowly pour the cooled chocolate mixture into the egg mixture, whisking until fully blended.

4. Add the dry ingredients to the egg and chocolate mixture. Fold together until fully incorporated.

5. Add the remaining chocolate chips and stir.

6. Pour the mixture into a greased 9 x 9 inch pan. Bake for 22 to 25 minutes or until a toothpick comes out clean. Cool, slice and serve.

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