Who doesn’t love to eat sweets without feeling guilty? Well, I love to when I don’t have to think about calories so I often look for healthy recipes and of course, it has to taste delicious! Seeing my passion for cooking, my husband has started gifting me cook books and I absolutely love these gifts. One of the first books he gifted me was Rachel Allen’s “Cake” and it has everything you would ever need to make and bake stuff. I must have made dozens of desserts from that book and one of the favorites amongst friends & family are “Pecan Brownies”. This is one of the most delicious brownies and the best part is, that it is super healthy! I have tried it with walnuts as well, so you can try adding any nuts to add crunch to the brownies 🙂
- Dark Chocolate – 125 grams
- Soft Dark Brown Sugar – 225 grams
- Sunflower Oil – 125 ml (plus extra for greasing)
- Vanilla Extract – 1 teaspoon
- Eggs – 2, at room temperature
- Ground Almonds – 75 grams
- Rice Flour – 25 grams
- Salt – 1/2 teaspoon
- Baking Powder or gluten-free baking powder – 1/2 teaspoon
- Pecans (or walnuts or any other nuts) – 75 grams chopped plus 12 whole (shelled) pecans to decorate
- Preheat the oven to 180 degrees C (350 degrees F). Grease a cake tin with sunflower oil and line it with a baking paper and keep aside.
- To melt the chocolate you can EITHER use the double boiler approach where you place chocolate drops or broken chocolate in a heatproof bowl and set it over a saucepan of gently simmering water. Leave just until melted, stirring occasionally. OR you can also use a microwave-safe bowl on medium power setting, heat the chocolate in shorter intervals and stir between each bout of heat.
- Add sugar, sunflower oil, vanilla extract and eggs, one at a time into the cooled melted chocolate. Whisk together well.
- Gently fold in the ground almonds, rice flour, salt, baking powder and chopped pecans.
- Pour the batter into the lined tin and bake for 45 minutes or until a knife or a skewer inserted through the center of the cake comes out clean.
- Remove from the oven and let it cool in the tin for 10 minutes then turn onto a wire rack and allow it to cool completely before cutting it.
Enjoy these brownies without feeling guilty 😉