Triple Dark Chocolate Brownies
Pump up the amount of heart-healthy omega-3 fatty acids in these rich and delicious brownies by adding walnuts and omega-3-fortified eggs. This recipe uses coconut oil — which contains fatty acids that are converted to energy — rather than butter. And, be sure to use dark chocolate, because it contains flavonoids that can keep cholesterol from gathering in blood vessels.
- 5 ounces semisweet or bittersweet chocolate, chopped Add to list
- 2 ounces unsweetened chocolate, chopped Add to list
- 3/4 cup coconut oil Add to list
- 3 tablespoons Fair Trade cocoa powder Add to list
- 3 large eggs Add to list
- 1 cup natural cane sugar Add to list
- 2 teaspoons vanilla extract Add to list
- 1/2 teaspoon salt Add to list
- 1 scant cup unbleached flour Add to list
- 1 cup chopped walnuts (optional) Add to list
Preheat oven to 350º F. Spray an 8-inch square baking pan with cooking spray.
In a medium heatproof bowl set over a pan of simmering water, melt chocolates and coconut oil, stirring occasionally, until mixture is smooth. Whisk in cocoa until smooth. Let cool for 10 minutes.
After the mixture has cooled, whisk in eggs, sugar, vanilla and salt. Stir in flour until just combined. Stir in nuts, if desired. Pour mixture into the prepared pan and bake until a toothpick inserted one-third from the edge comes out with a small amount of sticky crumbs clinging to it, 25 to 30 minutes. Be careful not to overbake. Cool on wire rack to room temperature before cutting into squares.
Each serving: 320 cal, 22g fat (16g sat), 55mg chol, 115mg sodium, 34g carb, 3g fiber, 24g sugars, 4g protein
Source: Sound Consumer February 2006