Proof that health goals don’t mean skipping dessert, just approaching it with a little more intention. These rich, fudgy brownies are made with some of my favourite pantry staples like dark chocolate and a hint of coffee to enhance the cocoa. Designed to be gentler on the gut without compromising on flavour, this recipe is a reminder that balance is the real luxury.
BETTER-FOR-YOU BROWNIES
YIELD: SERVES 6
45 ml Forage And Feast Extra Virgin Olive Oil
60 g Forage And Feast 70% Dark Chocolate, finely chopped
40 g Forage And Feast 70% Dark Chocolate, melted
1 tin black beans, drained and rinsed
60 g cocoa powder
45 g oats
2 large eggs
8 Medjool dates, pitted
60 ml hot coffee
5 ml vanilla paste
2 g baking powder
Generous pinch of sea salt
To garnish:
Melted dark chocolate, Forage And Feast Soft Eating Cling Peaches (chopped), toasted nuts, edible dried flowers.
Preheat the oven to 170°C.
Line a 20 × 20 cm baking dish with baking paper.
Pour the hot coffee over the dates and set aside to soften.
Place the black beans, eggs, cocoa powder, olive oil, oats, vanilla paste, baking powder, and sea salt into a food processor.
Pulse for 20–30 seconds.
Add the soaked dates along with the coffee and blend until smooth, scraping down the sides as needed.
Transfer the batter to a bowl and gently fold in the 60 g chopped dark chocolate.
Spoon the batter into the prepared tin and smooth the surface.
Bake for 18–20 minutes, until just set.
Remove from the oven and allow to cool completely.
Drizzle with melted dark chocolate and finish with the garnishes.
Using a sharp knife, cut into portions and serve.
Enjoy!
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Maison Blanche Droplet Platter (Available in 3 different sizes)
Price range: R249.00 through R449.00