Desserts, Food

Yummy Fudgy Brownies {quick and healthy-ish}


It’s been a long time since I’ve posted any new recipes. I made these wonderful brownies yesterday because of my brownie-loving children. And ok, I’m guilty too.

I made them because the only way I could get my son to come inside was by bribing him with brownies. (It was in the 70s yesterday. Not common for February, but we weren’t complaining!)

So when we came inside, I needed something fast. And delicious of course. I looked up Rachael Ray’s Fast Fudgy BrowniesΒ but had to substitute and finangle a few things.


The end result turned out really well. My son didn’t seem bothered at all with the changes. All he wanted was brownies πŸ™‚

These brownies have a dense, slightly chewy texture. The chia seeds add another element to the texture that I found myself enjoying. These brownies are wonderfully moist and delicious.

I will say these are a tad more salty than what I’m used to on account of the coconut sugar. Less sweetness means the saltiness isn’t as balanced. So I may try less coconut sugar or just use unsalted butter next time.

Still. We loved them 😊




Yummy Fudgy Brownies

Servings: about 8

Prep time: 15 minutes or less.

Bake time: 25 minutes.



  • 4 Tablespoons/50g. butter
  • 6 Tablespoons/53g. cocoa powder
  • 2 Tablespoons/25g. shortening
  • 3/4 cup/105g. coconut sugar
  • 1/4 cup/35g. white/granulated sugar
  • 2 chia eggs**
  • 1/2 teaspoon/2mL vanilla
  • 1/4 teaspoon salt
  • 1/4 cup+2 Tablespoons/53g. white flour
  • 2 Tablespoons/18g. whole wheat flour

**I made 2 chia eggs following the directions from minimalist baker: 2 TBS/19g. chia seeds, 5 TBS/75mL water. Mix and let set till goopy.



  1. Preheat oven to 400Β°/200Β°C. Grease and flour a 5Γ—8″/12.5Γ—20cm pan. (Or similar size.)
  2. Melt shortening, butter and cocoa powder in a small pan. Stir till smooth and melted.
  3. Add melted chocolate mixture to a bowl, along with sugars, chia eggs, vanilla and salt.
  4. Stir in flour. Empty thick batter into the prepared pan.
  5. Bake atΒ 400Β°/200Β°C for about 25 minutes. Check for donness by inserting a thin knife, skewer or toothpick into the center. A clean utensil indicates doneness.



This recipe cost me $2.97 to make. That’s 37Β’ per serving (1 brownie).



***I wanted to do the measurements and baking temperature in metric because I know I have quite a few international readers and I wanted to make things easier. Let me know if any of my calculations are off if you find any errors, please and thank-you πŸ˜„

15 thoughts on “Yummy Fudgy Brownies {quick and healthy-ish}”

    1. Hey Ellen ☺ Olive oil is usually a good substitute for other oils. In this recipe, I did list coconut sugar, but no coconut oil. I like coconut sugar because it doesn’t give a huge sugar rush after eating a dessert made with it. Good for anyone who wants to avoid refined sugars.

      Liked by 1 person

      1. The Italians sweets varied from different regions. I can say I do not like sweets and i do not eat much. But when I live in Italy I cant imagine i ate finally. The first recipe that my italian mother in law taught me was tiramisu. Last year summer we went to Sicily and I was addicted to cassate siciliana and canoli so yummy.

        Liked by 1 person

    1. Thank-you! They were delicious πŸ˜‹ Baking with family is a very special time. When I was a kid, my siblings and I would fight over the “middle cinnamon roll”. Brings back memories. Thanks for reading!


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