It was a super busy weekend with some cleaning up around the house followed by a couple of parties, one for a friend’s anniversary and the other a birthday and graduation party. We had a great time catching up with friends and making new ones. There was good food, wonderful conversations and kids running around.
At the birthday party, I tried chocolate brownie with ice cream and felt that it was too sweet/rich for my taste and all I could think of was the amount of sugar and calories. I have always wanted to try a healthier version of this decadent dessert. A couple of earlier attempts did not yield results that I could appreciate, but like everything in life – you have to keep trying and never give up. After a few tweaks, I finally felt that these brownies are delicious enough to share with you all 🙂
I like the fact that these are light unlike traditional brownies, contain way less sugar and I personally like pairing it with ice cream and a sweet-tart raspberry sauce that pairs well with the ice cream and the brownie. It is simple and delicious. I hope you enjoy your holidays without having to worry about the calories. 🙂
- 1 ½ cup Almond flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- ¼ cup Cocoa powder
- 5 tablespoon butter (melted)
- ½ cup Milk or semi sweet chocolate (chopped) or chips
- ½ tsp Vanilla extract
- ½ cup Granulated sugar
- 2 Eggs (room temperature)
- 1 ½ cup Raspberries (fresh)
- ½ Lemon
- Vanilla ice cream as needed
Serves 8 Brownies
Prep time 10 min
Cook time 13 min
Passive time 5 min
Recipe level Beginner
Spice level 0 (On a scale of 1 to 6)
Shelf life 2 – 5 days in refrigerator using an airtight container
Serving suggestion Warm
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- Add ½ cup water and 2 tablespoon sugar to a pot. Once it melts, add the lemon juice and raspberries.
- Mix well and cook for 10 -12 min on medium heat.
- Let it cool down.
- Strain the sauce with the help of a fine strainer and set it aside.
- To a mixing bowl add almond flour, cocoa powder and baking soda.
- Mix well so there are no lumps.
- Melt butter and chocolate in a microwave safe bowl.
- In a separate bowl beat the eggs.
- Add rest of the sugar to the melted butter and mix well until combined.
- Mix both dry and wet ingredients.
- Grease a microwave safe tray, add the batter to it and flatten the surface for a cleaner finish with the help of a spatula.
- Cook on high for 3 min.
- Poke the brownie with a skewer or knife, if it is cooked it should come out clean.
- Once it cools down, transfer onto a serving plate and cut into 8 equal pieces.
- In a small serving plate add the raspberry sauce.
- Then the chocolate brownie.
- Add a scoop of vanilla ice cream on the top.
Warm the brownie before adding the ice cream 🙂
- Cooking time for brownie depends on the type and power of the microwave used.
- Raspberry sauce can be used with many other recipes and can be stored in an air tight container for a week, after it cools down to room temperature.