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Fudgy Sourdough Chocolate Brownies

| Baked Sweets, Desserts, Members only, Sourdough Baking

These Fudgy Sourdough Chocolate Brownies are a very decadent way to use up discarded sourdough starter. They aren’t an every day snack, more of a celebration treat. Seeing we are welcoming new members into the family, and with Father’s Day coming up, I thought I’d better fast-track this simple recipe. I’ve been working on producing…

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Anzac Brownie Slice

| After School Snacks, Baked Sweets, Healthy Lunchbox

This Anzac Brownie Slice is next level good! With lots of Anzac inspired recipes to suit those with dietary intolerance already on the Well Nourished website… there is some seriously tough competition when it comes to designing Anzac inspired recipes.

My very first recipe from six years ago, the epically popular Nourishing Anzac bikkie has been a long time crowd pleaser and is a great nut-free treat. A personal favourite, my Chocolate Macadamia Anzacs are a mouthwatering flavour combo. Then there’s Anzac Creams and ice-blocks…something for everyone.

I have a sneaking suspicion this Anzac Brownie Slice will be another popular recipe to celebrate this important day. Have a great Anzac day. Lest we forget!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours, nut butters and nut meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.

This Anzac Brownie Slice is a delicious, healthy, chocolatey twist on the Anzac classic. Includes variations for dairy, gluten-free and vegan (and a thermomix method too).
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4.93 from 14 votes

Anzac Brownie Slice

This  Anzac Brownie Slice is a delicious, healthy, chocolatey twist on the classic. Includes variations for dairy, gluten-free and vegan (and a thermomix method too). 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Snack
Servings: 12
Author: Georgia Harding

Ingredients

Anzac

  • 150 g butter or coconut oil -melted
  • 115 g rice malt syrup, honey or maple syrup (⅓ cup)
  • ¾ tsp bicarbonate of soda
  • 180 g nut meal -or wholemeal spelt flour (1½ cups)
  • 75 g desiccated coconut (¾ cup)
  • 180 g rolled oats (2 cups)

Brownie

  • 30 g cacao -unsweetened Dutch process or raw (¼ cup)
  • 250 g nut butter (1 cup)
  • 170 g rice malt syrup, honey or maple syrup (½ cup)
  • 40 g nut meal -or wholemeal spelt flour (⅓ cup)
  • 1 tsp bicarbonate of soda
  • Pinch sea salt

Drizzle

  • 100 g dark chocolate -broken into pieces (optional)

Instructions

  • Pre-heat your oven to 180°C/350°F (fan-forced). Line a small (approx. 20 x 30cm) slice tin with baking or parchment paper.
  • In a medium sized pot, heat the butter or coconut oil over a low heat to melt. Add the sweetener of your choice and mix until combined.
  • Mix in the bicarbonate of soda.
  • Add the rest of the ingredients and mix well to combine.

Brownie

  • In a food processor mix all the ingredients together. You could do it by hand too. Just soften the nut butter enough so it can be mixed with the other ingredients.
  • It forms a sticky dough (not a pourable cake batter).

Drizzle (optional)

  • Start this once the slice is cooled completely. 
  • Place the chocolate in a bowl. Sit it over a pot of boiling hot water and stir until the chocolate melts. 

Assemble

  • Press half the Anzac mixture firmly into the base of the tin (with wet hands or a wet large spoon). Set the other half aside.
  • Top with the brownie mixture and press this across to cover the biscuit base (wet hands work well again).
  • Finish by pressing the rest of the Anzac mixture on top.
  • Place into the oven for 20-30 minutes or until golden brown on top. The longer you cook it, the crisper the slice becomes.
  • Allow to cool, refrigerate and then drizzle over the melted chocolate. 
  • Cut into portions right out of the fridge (you'll get nice neat slices if cut when chilled). 

Thermomix

  • Pre-heat your oven to 180℃. Line a small (approx. 20 x 30cm) slice tin with baking or parchment paper.
  • Melt the butter, temp 90, 1 minute, speed 4 or until melted.
  • Add the sweetener and bicarb and mix temp 90, 30 seconds, speed 3.
  • Add the rest of the ingredients. Mix 30 seconds, flour symbol until it forms a sticky dough. You may need to scrape the sides to incorporate all the flour.
  • Set the Anzac dough aside.
  • Without rinsing the bowl, add the brownie ingredients and mix speed 4, 30 seconds or until combined into a sticky dough.
  • Assemble as above.

Store

  • Store in an airtight container (if it was warm weather, I'd keep it in the fridge)and it can definitely be frozen too. 

Notes

Adjust the sweetness

I personally make this with rice malt syrup and I think it's perfectly sweet enough. If using honey or maple syrup, you may choose to slightly reduce the amount (unless you have a sweet tooth).

Gluten-free

Choose nut meal or a gluten-free flour. Replace the oats with rolled (flaked) quinoa.

Dairy-free and vegan

Choose coconut oil instead of butter. This will make a tougher/ crisper slice (as the coconut oil shrinks and firms up a lot when cooled).

Fructose friendly

Choose rice malt as your sweetener.

Nut-free

Choose the spelt or a nut-free gluten-free flour and replace the nut butter in the brownie with sunflower seed butter.

Coconut-free

Choose butter as your fat and replace the desiccated coconut with more nut meal or flour. 

Leftover Easter Eggs

If there is such a thing as leftover Easter eggs in your house, you could melt them for the drizzle (if you dare).

 

I hope you love this Anzac inspired brownie slice. Let me know if you have any questions or if you try the recipe, post a comment and rate the recipe!

Healthy Nut Butter Brownie

| After School Snacks, Baked Sweets

This fudge-y, healthy nut butter brownie is super simple and a delicious school holiday sweet treat that the kids can easily make themselves. After the first batch my 12 yr old declared a pinch of sea salt would make them better. So the next lot we added the sea salt and I agree, they were even more delicious (so my little protégé is tracking well – ha ha)!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and home delivered), click HERE to take a look.

Nut butter brownie - This Healthy Nut Butter Brownie is gluten, grain and dairy-free, super easy to make and really delicious. The recipe includes the Thermomix method.
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5 from 1 vote

Healthy Nut Butter Brownie

Seriously simple, this nourishing Nut Butter Brownie is so delicious and as easy as can be to make. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Snack
Servings: 10

Ingredients

  • 260 g nut butter (1 cup) eg; almond, cashew, ABC, natural peanut
  • 1 tbsp hulled tahini 
  • 1 free-range or organic egg/s
  • 85 g rice malt syrup, honey or maple syrup (¼ cup)
  • ½ tsp bicarbonate of soda
  • Pinch sea salt
  • 30-50 g dark chocolate -buttons (or chopped up squares, I've used Green and Blacks dark chocolate chopped up). For dairy-free use a dairy-free chocolate or cacao nibs.

Instructions

  • Pre-heat oven to 180°C/ 350°F (fan forced). Line a large loaf tin with baking paper.
  • Add all the ingredients except the chocolate into a food processor and blend until combined. Thermomix 10 seconds, speed 5. I recommend tasting the batter to check it will be sweet enough for your tribe. You can add more if you think you need to, just keep working on reducing the sweet stuff.
  • Fold in the chocolate. Thermomix reverse, 5 seconds, speed 4.
  • Press into the base of the tin and bake for 15-20 minutes until they have risen and are golden brown on top.
  • Allow to cool a little and slice into 8-10 squares.

Store

  • In an airtight container for 2 days or freeze for up to a month.

Notes

Double-choc

Add 30g of raw cacao or Dutch process cocoa to the batter.

Dairy-free

Choose a dairy-free chocolate. 

Sesame-free

Replace the tahini with nut butter.

Fructose friendly

Choose rice malt syrup as your sweetener. 
 
If you're after a nut-free sweet treat, my beautiful ebook "The Well Nourished Lunchbox" contains over 50 nut free recipes - you can find out more about it HERE.
 

I'd love to hear how you like this simple, yet delicious treat. Post a comment or rate this recipe. 

Three Ingredient Brownie

| After School Snacks, Baked Sweets

There’s nothing better than a simple recipe that ticks both the taste and nutrition boxes. Plus, it seriously doesn’t get any quicker or easier than this.

Health benefits

These are a great healthy snack for active kids because the nut butter provides them with protein, healthy fats and complex carbohydrate and the bananas, as well as being an amazing source of complex carbohydrate, are rich in minerals which are often depleted during heavy activity. The cacao makes them chocolatey good and is also a great source of antioxidants.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit nut-free.

If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and home delivered), click HERE to take a look.

Three ingredient brownie - There’s nothing better than a simple recipe that ticks both the taste & nutrition boxes, especially when it's this simple to make (gluten, grain, dairy-free)
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4.8 from 15 votes

Three Ingredient Brownies

Who'd have thought just three simple ingredients could produce such a delicious, decadent treat? Plus they are gluten, grain and dairy-free.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert, Snack
Servings: 8 brownies

Ingredients

  • 6 banana/s (2 cups approx.)*they need to be very ripe (see note below)
  • 250 g nut butter (1 cup) any kind you like, such as peanut butter, almond butter, hazelnut butter etc;
  • 60 g cacao (½ cup) unsweetened Dutch process or raw (you can use less if you prefer a less intense chocolate flavour)

*The more ripe the bananas, the sweeter these will be. As there are no other sweeteners in this recipe, ripe bananas are a must.

    Instructions

    • Preheat your oven to 180℃/350℉ (fan-forced) and line a small brownie tin with baking paper.
    • Mix all of the ingredients together in a powerful blender or food processor (Thermomix, 15sec, speed 5).
    • Pour into the lined tin and bake for 25-30 minutes or until firm to touch.
    • Allow to cool and slice into squares. These can be frozen for up to a month.

    Store

    • Store in an airtight container in the fridge or freezer.

    Notes

    Nut-free

    You could try sunflower butter (I've not recipe tested as yet).
    For 150 pages of nut-free recipes and lunchbox inspiration, take a look at my best selling ebook 'The Well Nourished Lunchbox'. Click HERE to find out more.

    I'd love to hear how you like these gorgeous, simple brownies. Post a comment or rate the recipe.

    Berry Nice Brownies

    | Baked Sweets, Desserts, Healthy Lunchbox

    This gluten and grain-free brownies are delicious, decadent treats. They are SO easy to make and sure to become a family favourite. Being nut-free they are also perfect for school lunches too. 

    Health benefits

    They are high in fibre and protein and naturally sweetened too. Plus they sneak in a serve of vegetables making them a perfectly, nutritious chocolate treat.

    Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

    If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.

    Berry Nice Sweet Potato Brownies - These gluten and grain free brownies are a delicious, decadent treat with fructose, nut and dairy free versions too. Includes Thermomix method too.
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    4.78 from 18 votes

    Berry Nice Brownies

    These Berry Nice Brownies are one of the most popular recipes on this website. They just tick every box, delicious, easy to make plus they contain a serve of veggies!
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Dessert, Snack
    Servings: 12 slices

    Ingredients

    • 200 g sweet potato/s (approx 2 cups) raw, peeled, grated and extra moisture squeezed from it
    • 125 g butter or coconut oil (½ cup) melted
    • 170 g rice malt syrup, honey or maple syrup (½ cup)
    • 2 free-range or organic egg/s (large sized)
    • 2 tsp vanilla -powder, extract or essence
    • 30-60 g cacao (¼-½ cup) unsweetened Dutch process or raw (the more you use, the richer the brownie)
    • 2 tsp baking powder
    • 1 tsp bicarbonate of soda
    • 2 tbsp coconut flour
    • 50 g raspberries (½ cup approx.) fresh or frozen or pitted cherries are lovely too (estimate about one berry per slice)

    Instructions

    • Preheat your oven to 180℃/350°C (fan forced).
    • In a large bowl, blender or processor, mix together the sweet potato, butter or oil, sweetener, eggs and vanilla until combined.
    • Add the cacao, bicarbonate of soda and baking powder and combine.
    • Finally, stir in the coconut flour. Coconut flour absorbs a lot of liquid so you should only need the two tablespoons. Your batter should be the consistency of a very thick, airy (cake like) batter. Let it sit for a minute and if it still seems a little wet, add more coconut flour teaspoon by teaspoon.
    • Line a small slice tin with baking paper.
    • Pour the batter into the tin and top with the raspberries or cherries (optional).
    • Bake for 25 minutes or until the centre is firm to touch or a skewer inserted comes out clean.  Cool completely before slicing. It will firm up once chilled.
    • Store in the fridge in an airtight container or you can also freeze them.
    • Enjoy at room temperature or warm with double cream or coconut cream and fresh berries.

    Thermomix Method

    • Preheat your oven to 180℃.
    • Grate your sweet potato, 5 seconds, speed 5. Place in a lined or fine sieve and press to remove the moisture (roughly)
    • Melt your butter or oil (if required) 1 minute, temp 90, speed 3.
    • Add back the sweet potato, sweetener, eggs, vanilla, and mix to combine 10 seconds, speed 4.
    • Add the cacao, bicarb and baking powder and mix 5 seconds, speed 3.
    • Add the coconut flour and mix 5 seconds, speed 3. Coconut flour absorbs a lot of liquid so you should only need the two tablespoons. Your batter should be the consistency of a thick, airy (cake like) batter. Let it sit for a minute and if it still seems a little wet, add more coconut flour teaspoon by teaspoon.
    • Continue from point 6 above.

    Store

    • Store in an airtight container in the fridge or freezer.

    Notes

    Low-fructose

    Sweeten with rice malt syrup.

    Dairy-free

    Use macadamia nut oil or coconut oil rather than butter.

    Nut-free

    Choose butter or coconut oil over macadamia nut oil.

    Coconut-free

    Replace the coconut flour with double the amount of spelt flour.

    Another vegetable

    I've also substituted the sweet potato with grated beetroot, carrot, zucchini or pumpkin - all equally delicious.

    No berries

    My son has recently decided he doesn't like fruit cooked into anything (kids!!) so these are now no longer 'berry nice' and simply 'very' nice brownies! Feel free to leave the berries off if you'd rather. 
     "OMG OMG OMG....just stumbled across your recipe in Haven magazine last night for "Berry Nice Brownies"....made them tonight and they were a HUGE hit for my hubby's birthday - kids and husband LOVED it ! Yum !!! So pleased I found your site !!"
    Mish's Thermie Gold Coast
     

    These are a favourite in our household, how about yours? Love to hear your feedback in the comments below (if you could rate this recipe that would be fabulous too).