Nutritious Chocolatey Flaxseed Brownie Recipe (2024)

Who would have thought that brownies can be nutritious and delicious? These brownies include flaxseed meal instead of flour, making them healthy, lower in carbohydrates, and gluten-free. And the agave syrup, cocoa powder, and unsweetened chocolate create a decadent, chocolatey treat while keeping the brownie naturally sweetened.

The most exciting part? They taste so amazing you wouldn't even think they have a good amount of fiber and omega-3s from the flaxseed, which is loaded with health benefits. Flaxseed is high in both soluble and insoluble fiber, lignans, which have antioxidant qualities, as well as omega-3 essential fatty acids, which have heart-healthy effects.

Although this recipe uses the typical 9x13 pan, it makes 32 brownies—so don't be turned off by some of the ingredient amounts.

Ingredients

• 1/2 cupbutter (unsalted)
• 3/4 cupagave syrup(or to taste, divided)
• 1 tbsp. vanilla extract
• 4 large eggs(room temperature)
• 1/2 cup cocoa powder
• 1 tsp. salt
• 4 oz. unsweetened chocolate (melted and cooled)
• 2 cupsflaxseed meal
• 1 tbsp. baking powder
• 1/3 cup heavy cream
• 2/3 cup water

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

2. In a large bowl and using a mixer on a moderately high speed, cream the butter until fluffy. Add1/2 cup agave syrup and beat 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 flaxseed 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).

6. Pour the batter into the prepared pan and bake for 35 to 40 minutes until the 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 eat one warm, know that the texture will be different once completely cooled. That's when they become like real brownies.
   

Substitutions and Variations

For a dairy-free version, try using coconut oil or vegan butter substitute and coconut milk in place of butter and cream. Just make sure the unsweetened chocolate is dairy-free as well.

If you like a more bittersweet brownie, however, you can cut down on the agave syrup. Honey or maple syrup could serve as a replacement for agave.

Mix in walnuts, pecans, or other nuts to the brownies for more texture, healthy fats, and protein.

Cooking and Serving Tips

• Note that these really take on a brownie texture the day after you make them.
• Serve with a smear of nut or seed butter for an extra treat.
  

By Laura Dolson
Laura Dolson is a health and food writer who develops low-carb and gluten-free recipes for home cooks.