Single-Serve Healthy Brownie
Single-Serve Healthy Brownie
Ingredients
- 35 g organic grass-fed butter
- 110 g 85% dark chocolate, chopped, divided
- 1 organic pasture-raised egg
- 55 g coconut blossom sugar
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon Celtic sea salt
- 35 g organic cassava flour
Instructions
- 1
Preheat your oven to 180°C. Grease a small oven-proof dish and line it with parchment paper.
⏱️ 5 min•🌡️ 180
- 2
Using a bain-marie (a heat-proof bowl set over a pot of simmering water), gently melt the 35 g of butter and 80 g of the chopped dark chocolate together until the mixture is glossy and smooth. Remove from heat and set aside.
⏱️ 5 min
- 3
In a separate medium bowl, whisk the egg and coconut blossom sugar until the mixture is pale, frothy, and the sugar has fully dissolved.
⏱️ 3 min
- 4
Stir the vanilla extract through the egg mixture, then slowly whisk in the warm melted chocolate mixture until the batter looks smooth and chocolatey.
⏱️ 2 min
- 5
Gently fold in the cassava flour and Celtic sea salt using a spatula until just combined. Be careful not to overmix. Then, stir through the remaining 30 g of chocolate chunks.
⏱️ 3 min
- 6
Pour the batter into your prepared lined dish and bake for 22 minutes.
⏱️ 22 min•🌡️ 180
- 7
Allow the brownie to cool completely at room temperature (approximately 1 hour) so the center sets into a fudgy texture. This step is crucial for the desired consistency.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Single-Serve Healthy Brownie
- 35 g organic grass-fed butter
- 110 g 85% dark chocolate, chopped, divided
- 1 organic pasture-raised egg
- 55 g coconut blossom sugar
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon Celtic sea salt
- 35 g organic cassava flour
Instructions
- 1
Preheat your oven to 180°C. Grease a small oven-proof dish and line it with parchment paper.
⏱️ 5 min•🌡️ 180 - 2
Using a bain-marie (a heat-proof bowl set over a pot of simmering water), gently melt the 35 g of butter and 80 g of the chopped dark chocolate together until the mixture is glossy and smooth. Remove from heat and set aside.
⏱️ 5 min - 3
In a separate medium bowl, whisk the egg and coconut blossom sugar until the mixture is pale, frothy, and the sugar has fully dissolved.
⏱️ 3 min - 4
Stir the vanilla extract through the egg mixture, then slowly whisk in the warm melted chocolate mixture until the batter looks smooth and chocolatey.
⏱️ 2 min - 5
Gently fold in the cassava flour and Celtic sea salt using a spatula until just combined. Be careful not to overmix. Then, stir through the remaining 30 g of chocolate chunks.
⏱️ 3 min - 6
Pour the batter into your prepared lined dish and bake for 22 minutes.
⏱️ 22 min•🌡️ 180 - 7
Allow the brownie to cool completely at room temperature (approximately 1 hour) so the center sets into a fudgy texture. This step is crucial for the desired consistency.
⏱️ 60 min