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Delinquent Brownies You Can Eat Guilt-Free

These brownies from Susan Jane White's book Tasty. Naughty. Healthy. Nice. make a tasty, guilt-free treat.

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Recipe from Tasty. Naughty. Healthy. Nice. by Susan Jane White, © 2016 by Susan Jane White. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications. Boulder, Colo.

These brownies will fool the most ardent of brownie bingers. Not as saccharine as regular cane sugar, coconut blossom sugar offers a burnt toffee kick to everything it caresses. It’s not heavily processed either. The sap of the coconut flower is dehydrated to form honeyed crystals. While coconut sugar can be classified as a palm sugar, it is not to be confused with regular palm sugar, which is no friend to the diabetic. Coconut sugar is thought to have a low glycemic value—good news for hyperactive children, diabetics and bored sedentary workers.

I’ve used goat’s butter in response to many requests over the years to include it in my online recipe portal. This won’t suit everyone, but it can be a great alternative for those who react to cow’s milk, like my mother. Goat’s milk and goat’s butter appear to be more alkaline than cow’s milk, appealing to those on a calcium-retention diet or alkalizing menus.

Delinquent Brownies

Makes 16 to 20


  • 2 large bars 85 percent dark chocolate
  • 7 oz goat’s butter
  • 1 cup ground almonds or almond flour
  • 2 teaspoons baking powder
  • 4 medium eggs
  • 1 1/3 cups coconut blossom sugar


Preheat the oven to 350 degrees. Line a 9×13-inch baking tray with parchment paper and set aside.

Slowly melt most of the chocolate (keep back 30–40 grams) with the goat’s butter over a bain-marie. All this means is a saucepan of ¾ inches of water simmering away and a shallow bowl fit snugly on top in place of a lid. This is where you’ll melt the butter and choccie. If the bowl gets too hot, the chocolate will go lumpy, so take it off the heat as soon as you see the ingredients melding. Sometimes the water can turn from a mannerly simmer to a violent boil when you’re not watching.

Chop the remaining chocolate into mini chunks, throw into a separate bowl and stir through the ground almonds and baking powder.

In a very large bowl, beat together the eggs and sugar with an electric whisk until creamy. The mixture will aerate and change color slightly, so don’t be overly alarmed. Fold in the ground almond mix and the melted chocolate. Swiftly transfer to your prepared dish with a spatula before all the lovely air bubbles pop.

Bake for 30 to 35 minutes. Use the chocolate bowl and sticky spatula as currency with your kids—after all, there’s washing up to be done and tired feet to be massaged. Once the brownies are cooked, remove and let them cool overnight in a locked room. Brownies improve exponentially in the fridge, so try to resist looting the tray until they’ve sufficiently chilled.


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