Nutritious Lower-Carb Chocolately Flaxseed Brownies

Chocolate brownie with nuts on plate, close-up
Tony Hutchings/Photographer's Choice/Getty Images
Total Time 55 min
Prep 20 min, Cook 35 min
Yield 32 Brownies (161 calories each)

These brownies are nutritious and delicious. If you like a more bittersweet brownie, cut down on the agave syrup. Note that these really take on a brownie texture the day after you make them. And the most interesting part? They taste so amazing you wouldn't even think they have a good amount of fiber and omega-3s from the flax seeds, which also make this recipe lower-carb.

The calorie count is with the walnuts added.

Ingredients

  • 4 ounces butter
  • 1/2 cup agave syrup (or to taste)
  • 1 tablespoon vanilla
  • 4 large room-temperature eggs
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 4 ounces unsweetened chocolate, melted and cooled
  • 2 cups flax seed meal
  • 1 tablespoon baking powder
  • 1/3 cup cream
  • 2/3 cup water
  • 1/4 cup agave syrup or to taste
  • 1 cup chopped walnuts (optional)

Preparation

1. Heat oven to 350 F and coat a 13x9-inch pan with cooking spray. Set aside.

2. In a large bowl, cream the butter until fluffy. Add the 1/2 cup agave syrup and cream again until light and fluffy. Beat in the vanilla.

3. Add the eggs, one at a time, beating well after each. Add the cocoa powder and salt and beat well.

4. Add the melted and cooled unsweetened chocolate and beat until fluffy.

5. Add the flax seed meal, baking powder, cream, water and up to 1/4 cup additional agave syrup if the batter needs it (some unsweetened chocolate is more bitter than others).

If using chopped walnuts, add them now and mix well.

6. Pour batter into the prepared pan and bake for 35 to 40 minutes until top springs back. (You also can test if they're ready by sticking a toothpick in the brownies. If it comes out clean, or almost-so, they're done.)

7. Cool completely in the pan on a wire rack and then cut into 32 squares. If you cheat and eat one warm, know that the texture will be different once completely cool. That's when they become like real brownies. (They are even better the next day.)

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