Love her or hate her, Gwyneth Paltrow has some pretty solid recipes in her repertoire, like this fudgy chocolate brownie recipe. It is super moist and tastes decadent, even without loads of butter and refined sugar! My favorite thing about Paltrow’s recipes is that so many are kid-friendly and use healthy ingredients. When my kids raved about these brownies, I knew this recipe was a keeper.
Most of the ingredients used such as spelt and natural syrups are easy to find today, (I used agave nectar that I found at Costco) and they are pretty handy to have around. I used mini chocolate chips and I think it makes the brownies cuter and easier to eat. The shot of coffee brings out the best flavor in the chocolate. Your kids won’t even notice it, but you will! Just try not to make this a bedtime snack, or they may be tucking you into bed…
Try this recipe, it’s easy, delicious, you won’t regret it.
Nutritional info (from Self mag): 348 calories per brownie, 15 g fat (3 g saturated), 53 g carbs, 4 g fiber, 5 g protein.
- 2 cups white spelt flour
- 1 cup cocoa powder
- 1½ tbsp baking powder
- Pinch fine salt
- ½ cup vegetable oil
- 1 cup pure maple syrup
- ½ cup brown rice syrup or agave nectar
- ½ cup strong brewed coffee
- ½ cup milk or soy milk
- 1 cup high quality chocolate chips
- Preheat the oven to 350 F. Line a 9 X 11 inch baking dish with parchment.
- Sift the flour, cocoa, baking powder, and salt together in a large mixing bowl.
- In a separate bowl, whisk together the ½ cup vegetable oil, syrups, coffee, soy milk and vanilla. Mix the wet ingredients into the dry ingredients, being carful not to overbeat.
- Pour half the batter into the baking dish. Sprinkle with half the chocolate chips. Pour the rest of the batter into the baking dish, and sprinkle with the rest of the chocolate chips.
- Bake for 30 minutes (less if your pan is shallow, more if your pan is deep), or until a toothpick has just a bit of chocolate on it when you test the cake. Cool.