better for you brownies

Learn how to bake better-for-you brownies with your kids.

They’re rich, super fudgy, chock full of chocolate with hidden vegetables inside!

Today’s blog post is sponsored by CSR Sugar. 

Thank you for supporting the brands that make my lovely little lunch box possible.

It’s no secret we love brownies!

Our blogging adventures have seen us share over 5 brownie recipes so far!

And who can blame us.

Brownies are the ultimate indulgence.

Warm, gooey, luscious and insanely chocolatey – brownies are always a hit!

That said, we’re always looking for ways to improve our traditional brownie recipe because let’s face it, they can be pretty naughty.

That’s why I’m so excited to share today’s better-for-you brownies recipe.

We’ve made some clever changes to our traditional brownie recipe that makes them well, a little bit better-for-you.

Now, before we go any further can I just say these brownies are definitely considered a treat at our house. Yes, we’ve made some upgrades to the recipe but they should still be considered a ‘sometimes’ treat.

Better-for-you brownie swaps…

Caster sugar swapped for CSR Rapadura Sugar:

CSR Rapadura Sugar lends these brownies the most gorgeous golden colour and delicate caramel flavour.

It’s also a truly unrefined sugar.

How?

The sugar is harvested by cane farmers and water is evaporated from the cane juice until it crystallises which means more of the natural nutrients remain.

White flour swapped for wholemeal spelt flour:

Wholemeal spelt flour gives these brownies a mild nutty flavour that is delish!

Spelt is also a good source of fiber, protein as well as more vitamins and minerals than plain flour.

Addition of hidden veggies:

Yes, thanks to a little mashing and grating we managed to sneak sweet potato and beetroot into these better-for-you brownies.

Whilst the veggies add more fiber, vitamins and minerals to our baked goodies – they also give our brownies an even richer (and gooey) texture.  Yum.

Oh, one last thing before we begin baking.  Yes, these brownies are freezer friendly!  Simply wrap individual portions and pop into a freezer safe container.  These babies will keep for up to 3 months!  And they take no time to defrost!

To make your own better for you brownies simply follow these steps…

Step one:

Begin by preheating your oven to 175 C (350 F) and line a 20 cm x 20 cm square tin with baking paper.  Grease the baking paper with a little butter.  Set aside.

Step two:

Place the dark chocolate and butter into a bowl and place over a saucepan of simmering water.  Do not let the bottom of the bowl touch the water.  Stir until melted.  Take off heat and allow to cool for 5 minutes.

Ask your child to pour the melted mixture into a large bowl.

Step three:

Next, ask your child to measure the CSR Rapadura Sugar and add to the bowl.

Step four:

Arm your kitchen helper with a whisk and ask them to stir until combined.

Step five:

Ask your child to tap each egg on the side of the bowl until they hear a crack.  Then to open the shell so the egg falls into the bowl.

Step six:

Add the vanilla bean paste and whisk until combined.

Step seven:

Add the spelt flour, salt and cacao powder and whisk again until combined and smooth.  Gently fold through the mashed sweet potato, grated beetroot and chocolate chips.

Step eight:

Pour the luscious brownie batter into the prepared tin and bake for 20-25 minutes or until set.  Allow to cool completely in the tin.

Step nine:

Once cool – cut into 16 bars.  Enjoy x

more brownie/bar recipes:

no-bake brownies

christmas brownies

zucchini brownies

no-bake choc coconut slice

no-bake choc hazelnut bars

★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!

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