Dark chocolate is a very good source of polyphenol antioxidants that have shown promising results in the prevention of heart disease and high blood pressure. Dark chocolate is also a good source of magnesium, an important mineral for both cardiovascular and nervous system health.
The darker the chocolate, the higher the polyphenol content. Raw cacao is actually the best source of polyphenols. You can read about the many benefits of raw cacao here (link to come). However many people find the taste too bitter and need a little time for their tastebuds to get used to the intense bitterness.
This recipe for Paleo chocolate brownies is a great compromise as it still offers the health benefits of dark chocolate without the overwhelming taste of raw cacao taste. It uses 90% chocolate as well as real butter and honey.
I’ve tried many recipes for healthy Paleo chocolate brownies (It was a tough job but someone had to do it!) and after many failures I was given this winner from my sister-in-law. It only has 4 ingredients and it’s quick and easy to make.
I like that it uses honey instead of sugar but if you’re not keen on the honey taste you can substitute it with coconut sugar or rapadura.
They are great straight from the oven but keep really well for a few days in the fridge. The butter will harden once refrigerated so it really depends whether you like your brownies gooey or hard.
- 200g 90% dark chocolate
- 200g grass fed butter
- 200g almond meal
- 4 pastured eggs
- 300g raw honey
- Pre-heat the oven to 175C
- Line a 20cm brownie pan with baking paper
- Melt the dark chocolate and butter in a bain-mairie
- Stir in the honey until melted
- Add the eggs in one at a time
- Fold in the almond meal until well mixed
- Pour into mould and cook for 25 minutes
- The centre will look quite gooey
- Cool down on a rack then place in the fridge to harden before