The Ultimate Healthy Brownie Recipe | Eat Right 4 Your Type

Ingredients:

• ⅔ cup brown rice flour
• ⅓ cup millet flour
• ⅓ cup arrowroot starch
• 3 tablespoons cocoa powder
• ½ teaspoon sea salt
• 2 oz 100% dark chocolate, shaved
• ¼ cup warm water
• 3 eggs
• ¼ cup applesauce** (NS substitute 1/2 smashed banana)
• 4 tablespoons butter, softened*
• ½ cup agave
• ½ cup chocolate chips
• Non-stick cooking spray

Instructions:

1. Pre-heat oven to 350°F. Grease an 8”x8” baking dish with non-stick spray (light olive oil or canola oil) and set aside.
2. In a large bowl, combine dry ingredients: brown rice flour, millet flour, arrowroot starch, cocoa powder, and sea salt. Set aside.
3. In a separate bowl, whisk eggs, applesauce, butter, and agave. Add the egg mixture to the dry ingredients, and stir to combine.
4. Melt chocolate over a double boiler. If you do not have a double boiler, set a glass bowl on top of a small saucepan filled ⅓ of the way with water (water should not be touching the bowl). Bring the water to a boil and add shaved chocolate. Let melt and remove from heat. Add chocolate and warm water to batter, stirring to combine.
5. Pour into the greased baking dish, and bake for 30-35 minutes or until firm to the touch and a cake tester comes out clean.
6. Remove brownies from the oven, and turn off the heat. Pour chocolate chips over the top of the brownies, and place back into the oven for 2-3 minutes. Use an offset spatula to spread melted chips evenly across the top of the brownies.
7. Let cool for 10 minutes. Slice and serve warm.

*Can substitute ghee or light olive oil here
**Applesauce should be all-natural and compliant with your Blood Type Diet.

Brownies will stay in a cool, dry place overnight or in the freezer for up to a month.

Ingredients:

• 1 cup spelt flour
• ½ cup oat flour
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 2 tablespoons cocoa powder
• 2 eggs
• ¼ cup applesauce*
• 3 tablespoons ghee (melted and cooled), or light olive oil
• ½ cup agave
• 2 oz 100% dark chocolate, shaved
• ¼ cup warm water
• ½ cup chocolate chips
• Non-stick cooking spray

Instructions:

1. Pre-heat oven to 350°F. Grease an 8”x8” baking dish with non-stick spray (light olive oil or canola oil) and set aside.
2. In a large bowl, combine dry ingredients: spelt flour, oat flour, baking powder, sea salt, and cocoa powder. Set aside.
3. In a separate bowl, whisk eggs, applesauce, ghee and agave. Add the egg mixture to the dry ingredients and stir to combine.
4. Melt chocolate over a double boiler. If you do not have a double boiler, set a glass bowl on top of a small saucepan filled ⅓ of the way with water (water should not be touching the bowl). Bring the water to a boil and add shaved chocolate. Let melt and remove from heat. Add chocolate warm water to batter, stirring to combine.
5. Pour batter into prepared baking dish and bake for 30-35 minutes or until firm to the touch and a cake tester comes out clean.
6. Remove from oven, and turn off the heat. Pour chocolate chips over the top of the brownies, and place back into the oven for 2-3 minutes. Use an offset spatula to spread melted chips evenly across the top of the brownies.
7. Let cool for 10 minutes. Slice and serve warm.

*Applesauce should be all-natural and compliant with your Blood Type Diet.

Brownies will stay in a cool, dry place up to two days or in the freezer for up to a month.

Ingredients:

• ⅔ cup brown rice flour
• ⅓ cup millet flour
• ⅓ cup arrowroot starch
• 3 tablespoons cocoa powder
• ½ teaspoon sea salt
• 2 oz 100% dark chocolate, shaved
• 3 tablespoons warm water
• 3 eggs
• ¼ cup applesauce*
• 4 tablespoons ghee, softened*
• ½ cup agave
• ½ cup chocolate chips
• Non-stick cooking spray

Instructions:

1. Pre-heat oven to 350°F. Grease an 8”x8” baking dish with non-stick spray (light olive oil or canola oil) and set aside.
2. In a large bowl, combine dry ingredients: brown rice flour, millet flour, arrowroot starch, cocoa powder, and sea salt. Set aside.
3. In a separate bowl, whisk eggs, applesauce, butter, and agave. Add the egg mixture to the dry ingredients and stir to combine.
4. Melt chocolate over a double boiler. If you do not have a double boiler, set a glass bowl on top of a small saucepan filled ⅓ of the way with water (water should not be touching the bowl). Bring the water to a boil and add shaved chocolate. Let melt and remove from heat. Add chocolate and warm water to batter, stirring to combine.
5. Pour into the greased baking dish, and bake for 30-35 minutes or until firm to the touch and a cake tester comes out clean.
6. Remove brownies from the oven, and turn off the heat. Pour chocolate chips over the top of the brownies, and place back into the oven for 2-3 minutes. Use an offset spatula to spread melted chips evenly across the top of the brownies.
7. Let cool for 10 minutes. Slice and serve warm

*Can substitute light olive oil here.
**Applesauce should be all-natural and compliant with your Blood Type Diet.

Brownies will stay in a cool, dry place overnight or in the freezer for up to a month.

Ingredients:

• 1 cup spelt flour
• ½ cup oat flour
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 2 tablespoons cocoa powder
• 2 eggs
• ¼ cup applesauce*
• 3 tablespoons ghee (melted and cooled), or light olive oil
• ½ cup agave
• 2 oz 100% dark chocolate, shaved
• ½ cup chocolate chips
• ¼ cup warm water
• Non-stick cooking spray

Instructions:

1. Pre-heat oven to 350°F. Grease an 8”x8” baking dish with non-stick spray (light olive oil or canola oil) and set aside.
2. In a large bowl, combine dry ingredients: spelt flour, oat flour, baking powder, sea salt and cocoa powder. Set aside.
3. In a separate bowl, whisk eggs, applesauce, ghee, and agave. Add the egg mixture to the dry ingredients and stir to combine.
4. Melt chocolate over a double boiler. If you do not have a double boiler, set a glass bowl on top of a small saucepan filled ⅓ of the way with water (water should not be touching the bowl). Bring the water to a boil and add shaved chocolate. Let melt and remove from heat. Add chocolate and warm water to batter, stirring to combine.
5. Pour batter into prepared baking dish and bake for 30-35 minutes, or until firm to the touch and a cake tester comes out clean.
6. Remove from oven and turn off the heat. Pour chocolate chips over the top of the brownies and place back into the oven for 2-3 minutes. Use an offset spatula to spread melted chips evenly across the top of the brownies.
7. Let cool for 10 minutes. Slice and serve warm.

*Applesauce should be all-natural and compliant with your Blood Type Diet.

Brownies will stay in a cool, dry place overnight or in the freezer for up to a month.