Healthier Fudgy Brownies

If there’s ever been an important bible in my life, it’s the Cookie Bible. It was the perfect Christmas gift for young baker that I was, and is still one of my favourite cookbooks over a decade later. Most of my go-to baked goodies come from here. While the internet hosts thousands upon thousands of great recipes, nothing beats the simplicity of widely-tested, well-written recipes already printed in an amazing cookbook.

With cracks in the well-worn spine and bits of grease and flour stuck to the pages, it only takes a quick scan through my own copy to see which recipes I use most. The Easy Double Chocolate Brownies have been a hit among friends and families, and one of my most highly-requested pot-luck contributions. With about 5 minutes of prep time and only a few ingredients, they are a definite winner.

Since my early baking days, I’ve become a little more health-conscious and have learned to modify my favourites without sacrificing flavour. Here is my own version of this beloved brownie recipe with a couple healthier twists.


  • 1 cup dark chocolate chips
  • ½ cup butter or coconut oil, cut into pieces
  • 3 eggs
  • 1 cup flour (mix with protein rich flour like chickpea for added nutrition)
  • ¼ cup cocoa
  • ½ cup sugar
  • 1 tsp vanilla extract
  • ¼ tsp baking soda
  • ¼ cup chopped nuts


  1. Preheat oven to 350°. Grease 13×9-inch baking pan.
  2. Melt chocolate and butter in large saucepan over low heat until smooth. Remove from heat and stir in eggs. Mix in flour, sugar, vanilla, and baking soda. Stir in add-ins like nuts and chocolate chips. Spread into baking sheet.
  3. Bake for 18-22 minutes or until desired firmness. Cool, or not. You probably won’t make it that long.

These brownies can be enjoyed on their own, iced like a cake, or my favourite, served hot with a big scoop of vanilla ice-cream. Feel free to adjust the sugar depending on your taste.

brownie photo

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