We’re always on the hunt for ways to indulge ourselves that won’t negatively affect our health and bodies. That’s why we connected with Danielle Shine, a natural foods chef from Australia with an amazing array of recipes and tips.
Having come from a stressed-out life as an international fashion and entertainment PR pro, she gets what a busy lifestyle can do to your health, and how much a little splurge here and there can really help your well-being. So when she offered an amazing recipe for delicious, chocolatey brownies using an unexpected ingredient (minus the excess fat and uncomfortable bloating), we couldn’t wait to try it.
If you’re like us and can’t resist taking an extra brownie or two, this recipe is for you.
Chef Shine’s low-fat brownies
- 4 large eggs
- 1 cup pumpkin puree
- 4 teaspoons vanilla extract
- 2 tablespoons coconut oil
- 1 teaspoon sea salt
- 1 1/2 cups raw cane sugar
- 1 cup all-purpose flour
- 1 cup good-quality cacao or cocoa powder
- 1 1/2 cups roughly chopped chocolate or chocolate chips
- Preheat oven to 350°.
- Line an 8×8″ or 9×9″ baking pan with parchment paper; set aside.
- In a large bowl, crack eggs and whisk gently.
- Add pumpkin, vanilla, oil, salt, and sugar. Mix well.
- In a fine-mesh strainer over bowl of wet ingredients, whisk together flour and cocoa powder. Stir until fully incorporated.
- Add chocolate.
- Pour into baking pan and bake for 30 to 35 minutes, depending on oven.
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