This high fibre brownie recipe is rich, fudgy and will make your taste buds dance with joy! Imagine sinking your teeth into a perfectly moist, chocolatey square with a crackly top and gooey center. The secret ingredient? miNATURALS Inulin Powder adds fiber while enhancing the brownie’s texture and sweetness. You’ll never believe something this indulgent could also be good for your digestive health!
Prep Time: 15 minutes
Bake Time: 25-30 minutes
Yield: 16 brownies
Ingredients
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (75g) unsweetened cocoa powder
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (30g) miNATURALS Inulin Powder (Canadian-made chicory root fiber)
- 1/4 teaspoon salt
- 1/2 cup (85g) semi-sweet chocolate chips
- 1/4 cup (30g) chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together melted butter and sugar until well combined.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together cocoa powder, flour, miNATURALS Inulin Powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Fold in chocolate chips and walnuts (if using).
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool completely in the pan before lifting out using the parchment paper overhang.
- Cut into 16 squares and enjoy your high-fiber brownies!
Storage Tip: These high fiber brownies stay fresh in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. They also freeze beautifully for up to 3 months! A delightlful high fibre brownie recipe you are sure to repeat!
