When I was little my mom used to make me brownies for my birthday. This might not sound like a big deal, but for a long time this was the one day in the year that white flour, white sugar and chocolate made an appearance in our kitchen. Those brownies gave my birthdays some moments of pure bliss!
My sister, Salsa, has a big birthday coming up and she would love some brownies, but she doesn’t eat cane sugar. So I have been doing some homework in preparation. I discovered a number of brownie recipes using coconut sugar, which seems to be an acceptable sugar for Salsa. This recipe has been adapted from: http://positiveponderings.blogspot.com.au/2012/04/naturally-sweetened-chewy-brownies-with.html (this blog is worth a look, it’s got some good stuff!).
The brownies were sublime! With a bunch of boys in the house getting ready for soccer training, the entire pan was consumed within minutes. Will definitely double the recipe next time.
- 1 1/4 c coconut sugar (I used the Power Super Foods brand)
- 3/4 c cocoa powder
- 2 T honey
- 200 g butter
- 2 large eggs
- 1 t vanilla
- 3/4 c flour (I used organic spelt)
- 1 t baking powder
Line 8 x 8 baking pan with baking paper. Preheat oven to 175C.
In a saucepan over low heat, melt butter and sugar together, stirring constantly. Add honey and cocoa powder and keep stirring until mixture is smooth and slightly shiny. Set aside to cool.
Sift flour and baking powder into large bowl. Whisk eggs and vanilla until slightly frothy, and stir into cocoa mixture. Pour into flour bowl and stir until well mixed. Pour into pan. Cook for 25 minutes or until skewer inserted into the centre comes out clean.
Moist and dark and chocolatey! YUM!