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The combination of the three ingredients give an unexpected twist to a classic brownie. The agave nectar gives a mild caramel flavor and the very slight spiciness of the cinnamon pairs perfectly well with the fruity smokiness of the ancho chile.
But even though this recipe has very complex flavors, they're perfect for kids, too. They are also much better for you than store-bought pre-made brownie mix from a box. This recipe is made with whole wheat flour, flax meal and whole food ingredients. I always use the best chocolate I can afford and find. I like to use one with at least 60 percent cocoa mass, and I always use dark chocolate. So, what happens when you have control of all the ingredients and use only the best quality you can find? The recipe becomes the kind of treat you will eat guilt-free!
3 tablespoons neutral-tasting oil, such as canola or safflower
1/4 cup tablespoons agave nectar
1 teaspoon vanilla
1/2 cup dark chocolate chips
1/2 chopped walnuts
Pre-heat oven to 350º F.
In a medium-sized bowl, mix the flour, flaxseed meal, salt, baking powder, cocoa powder, sugar, chile ancho and cinnamon. Mix well and make sure that there are no clumps.
In a bigger glass bowl, add the chocolate and milk. Put it over a saucepan of simmering hot water to form a double-boiler and whisk until the chocolate is completely melted and integrated with the milk. Add the oil, agave syrup and the vanilla. Mix well until all ingredients are fully incorporated.
Add the dry ingredients to the wet mixture until a uniform and thick batter is formed, stirring constantly. Add the chocolate chips and mix again.
Prepare an 11x7 inch pan with parchment paper and spread the batter. Top with the walnut pieces.
Bake for 18 to 20 minutes or until the edges of the brownies look firm and a bit dry.
Cool for at least 15 minutes before cutting and eating.