These flourless chocolate brownies probably should fall under the "and more" of the lesssugarandmore.com website. But, they do have less sugar than most brownies, they don't use brownies, and they do contain poppyseeds, which are rich in fibers and other nutrients, such as manganese and copper. They also contain no processed ingredients and do have pure baking cocoa, which healthline.com claims can reduce inflammation, in addition to other benefits such as improving brain health - I don't know about that one but this dessert is my daughter Sarah's favorite!
These are the most delicately flavored, exquisite brownies on the market - Sarah
Original recipe is credited to Efrat Siachi
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Equipment and Tools
Mixer (optional)
Scale
Coffee mill for grinding poppyseeds
9" x 12" pan, see tips
Parchment paper
Tips
Cocoa powder - Purchase unsweetened cocoa powder, not dutch processed
Eggs - If you do not have 4 large eggs on hand you can substitute in 3 jumbo eggs
Poppyseed grinding/milling - Do not skip grinding the poppyseeds as this steps accentuates the flavor. Do not grind too fine either. Grind to a course level, similar to what you would do for french press coffee (if you were grinding coffee and not poppyseeds)
If you have a smaller pan increase bake time as thickness will be greater; if you have a bigger pan decrease bake time as cake batter will be thinner
Time Saving Tips
None
Meal Planning Tips
None
Recipe for Chocolate Poppyseed Brownies
1: Ingredients
Main Ingredients
100 grams semisweet chocolate chips
150 grams (2/3 cup) canola oil
1 tsp vanilla extract
4 large eggs
200 grams (1 cup) sugar
1 tsp baking powder
35 grams (1/4 cup) unsweetened cocoa powder
1/4 tsp salt
1 cup freshly ground poppyseed
Topping (optional)
Powdered sugar
Sprinkles
2: Directions
Heat chocolate chips and oil in microwave-save bowl for about 45 seconds until chocolate chips are mostly melted and then stir until smooth. Add vanilla and put in refrigerator
Whisk eggs
Add sugar
Whisk again
Add baking powder, salt and slowly the cocoa powder and poppyseed (all while mixer is on)
Preheat over to 356°F or 180°C
Add the chocolate chip oil mixture into #5 and stir until uniform
Place parchment paper on a pan
Lightly spray oil
Add mixture
Bake for 30 minutes or until toothpick comes out mostly dry
Let cool before cutting into squares. Yummmmm!
3: Mix it up
Leave the chocolate chips partially solid to diversify the texture
4: Serving suggestion
I love it plain
5: Storage
Store in refrigerator for up to five days. They may be frozen for longer a month.
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