Healthy chocolate brownies and eccentric culinary methods

Nobody makes a French Fry quite like my husband. Despite this, I think it’s best that he stay away from the kitchen for the time-being. It started with an absolutely exhausting explanation for the benefit of his son-in-law on Optimal Methods for Stacking a Dishwasher. In case you’re interested, this entails rinsing everything (thoroughly) first, then stacking from the back forwards according to size and then according to pattern (assuming of course there’s any pattern left following manically frenzied rinsing). The rules of total segregation  and compartmentalisation should be implemented for forks, knives and spoons. I could go on, but you probably get the drift. The final straw though, was when patient son-in-law became witness to his ‘trick’ of how to tell if butter is hot enough to fry. In case you didn’t know, you spit into the frying pan and if it sizzles that’s your green light. Anyway, one man’s green light is another woman’s red light; Mr Healthy Epicurean has been banished from the kitchen for the foreseeable.
These brownies are not only 100% spit-free, they’re healthy and delicious too.
50g butter
50g coconut oil
100g dark chocolate (min. 70% cocoa solids)
60g oatmeal
30g oat bran
Pinch of salt
30g organic dark cocoa
2 tablespoons flax seed
3 tablespoons agave syrup
100g almonds, chopped
Preheat the oven to 150°C. Melt the chocolate, butter and coconut oil in a small saucepan with about 4 tablespoons of water. Once melted, add the other ingredients one by one, stirring all the time. Once you have obtained a homogenous mixture, spoon into a 20cm baking tin and cook for 30 minutes. Cut into squares in the tin and leave to cool.


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