I’m trying to make brownies a little healthier. It’s difficult to make them really healthy as that really defeats the object. If you cut out the butter and sugar there is very little left so just eat one and save the rest for another day.
This version has rhubarb which ‘cuts’ through the sweetness and works really well with the deeply sweet chocolateyness of the brownie to add a little sharpness. The pecans add texture and crunch. It works really well.
This recipe is adapted from Beverley’s recipe APP ‘Cupcakes, Muffins and Afternoon Tea’ available on the APP store
Ingredients: for 12 brownies
200g dark chocolate
275g soft brown or caster sugar
1 teaspoon vanilla extract
175g self raising flour
75g chopped pecans
175g rhubarb, cut into pieces
- Preheat the oven to 180c/gas 4. (AGA: Roasting oven, shelf on oven floor)
- Melt the chocolate and butter in the microwave on medium heat or place in a bowl over a pan of simmering water.
- Grease a 20cm x 30cm deep baking or roasting tray and line with baking parchment.
- Mix together the sugar, eggs and vanilla extract, add to the melted chocolate and butter mixture and mix to combine.
- Fold in the flour along with the nuts, if you are using them, and the rhubarb.
- Pour the mixture into the prepared baking tray and bake for 30-35 minutes, it’s ready when a skewer inserted comes out clean. Be careful not to overcook the mixture as they are supposed to be squidgy not hard. (AGA: Roasting oven, shelf on oven floor for 15 minutes, if needed transfer to the simmering oven for a further 5-10 minutes.