Dark Chocolate Truffle Brownies_cover photo

Dark Chocolate Truffle Brownies

I have been trying to “healthify” my recipes as I try to “healthify” my life. In line with that, this Dark Chocolate Truffle Brownies is made with less sugar and I also used oil instead of butter or melted chocolate. I do not claim that this is a health food but it’s definitely healthier than your classic brownie but just as delicious! It has crunchy edges, a chewy middle and a welcome blend of bitter and sweet. 

By the way, this was my official Christmas giveaway last December so you can be sure that this Dark Chocolate Truffle Brownies recipe has been tried, tested and approved. It is very easy to make too!

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TALK LIFE: ENJOYING FOOD BETTER

I love desserts but to be perfectly honest, I am not eating much sweets since December. But that is not to say I am restricting myself. On the contrary, I am freeing myself – learning to enjoy the food I love better. I realized I had it all wrong to believe that to enjoy food I must eat until my tummy pops and that I am depriving myself if I don’t eat as much as I can. Enjoying food does not equate to eating more. Actually, I could better enjoy the food that I love if I savor it and eat just the right portion for me. What a revelation! I call it so because I came to this realization in one of my daily devotions. I am certain that God wants us to be healthy and full of energy and I am ever grateful that He cares about the every detail of our lives. 

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Dark Chocolate Truffle Brownies
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NEEDS
For Brownie
  1. 2/3 + 1/4 cup Cooking Coconut Oil (or Vegetable Oil)
  2. 1 cup (220 g) Golden Brown Sugar
  3. 1 cup (200 g) White Sugar
  4. 2 med (100 g) Eggs
  5. 1 cup + 3 tbsps (144 g) All Purpose Flour
  6. 1 cup + 2 tbsps (139 g) Bread Flour
  7. 2 tbsps (18 g) Full Cream Milk Powder
  8. 1 cup (119 g) Alkalized Cocoa Powder
  9. 2 1/4 tsps Instant Coffee
  10. 2 1/4 tsps Baking Soda
  11. 1/2 tsp Fine Salt
  12. 1 1/2 cups (255 g) Semi-sweet Chocolate Chips
For Topping
  1. 1 cup (170 g) Semi-sweet Chocolate Chips
  2. 1 tbsp Cooking Coconut Oil (or Vegetable Oil)
  3. 2 tbsps Alkalized Cocoa Powder
  4. 3 tbsps Water
Bakeware
  1. 9x13 inch pan lined with parchment paper
DIRECTIONS
Preheat
  1. 350 F (180 C)
For Brownie
  1. Mix 2/3 + 1/4 cup Cooking Coconut Oil (or Vegetable Oil) with SUGARS: 1 cup (220 g) Golden Brown Sugar and 1 cup (200 g) White Sugar for 2 mins in medium speed
  2. Beat in 2 med (100 g) Eggs for 5 mins in medium high speed
  3. Thoroughly combine DRY INGREDIENTS: 1 cup + 3 tbsps (144 g) All Purpose Flour, 1 cup + 2 tbsps (139 g) Bread Flour, 2 tbsps (18 g) Full Cream Milk Powder, 1 cup (119 g) Alkalized Cocoa Powder, 2 1/4 tsps Instant Coffee, 2 1/4 tsps Baking Soda and 1/2 tsp Fine Salt in a separate bowl
  4. Sift dry ingredients into wet ingredients and lightly fold (halfway mixed)
  5. Add 3 tbsps Water and 1 1/2 cups (255 g) Semi-sweet Chocolate Chips and mix on low speed until just blended
  6. Transfer to 9x13 inch pan lined with parchment paper
  7. Bake for about 50 minutes (check halfway of the time)
  8. Set aside to cool a bit
For Topping
  1. Place 1 cup (170 g) Semi-sweet Chocolate Chips and 1 tbsp Cooking Coconut Oil (or Vegetable Oil) in a microwaveable bowl
  2. Heat for about 30 secs or just until chocolate melts upon stirring
  3. Pour on top of baked brownie
  4. Let it set for about 10 mins
  5. Garnish with 2 tbsps Alkalized Cocoa Powder (use sifter)
fully freely lesley http://www.fullyfreelylesley.com/

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