I hesitated for a moment to put up a brownie recipe because I try to focus on dishes that are healthy for kids, but I’m also all about moderation in eating and not depriving kids of sweets if they are made as healthfully as possible. Plus, these brownies are so delicious, I just couldn’t help myself.
In my opinion, getting your kids cooking and having them associate the kitchen with fun is important in inspiring them to eat well, and if there’s one thing Kenya and I had making these brown-wees together, it’s fun. Besides trying to keep him from dipping his finger in the batter for “just one taste” several times, Kenya loved helping me out with almost every step of the process. But he loved eating them even more!
- 1 Cup all purpose flour
- 1/2 Cup cocoa powder
- 1/2 Tsp kosher salt
- 3/4 Cup agave nectar or honey
- 1 egg, whisked
- 1 Tsp vanilla extract
- 1/3 Cup vegetable oil
- Preheat oven to 350 degrees.
- Combine first 3 dry ingredients in a bowl and mix.
- Combine all wet ingredients (agave, egg, vanilla and vegetable oil) in a separate bowl.
- Slowly add the dry ingredients to the wet and mix to combine (if you are adding walnuts, incorporate them here as well).
- Spread the batter into a buttered or greased 8 x 8 inch pan.
- Bake for 25 minutes.
- Cool, cut into squares and serve.
- To make these egg-free: Substitute the egg with 1 Tbsp of Ground Flaxseed combined with 3 Tbsp of water.