Print

Fiber-Boosted Fudgy Brownies – A Better-For-You Treat That Still Tastes Indulgent

Print Recipe

Rich, fudgy chocolate brownies with a shiny crackly top, made fiber-rich with bloomed flaxseed and psyllium husk instead of the usual bean purée.

Ingredients

Scale
  • 3 tbsp (21g) ground flaxseed meal (golden flax)
  • 1 tsp psyllium husk powder
  • 3 tbsp hot water
  • 1/2 cup (113g) unsalted butter
  • 6 oz (170g) dark chocolate (60-70%), chopped
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 2 large eggs, plus 1 egg yolk, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup (20g) natural unsweetened cocoa powder
  • 1/2 cup (60g) all-purpose or oat flour
  • 1/2 tsp fine sea salt
  • Flaky salt, for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang on two sides.
  2. In a small bowl, stir the flaxseed meal and psyllium husk powder into the hot water. Let sit 5 minutes until it forms a thick gel.
  3. Melt the butter in a saucepan over medium heat, swirling until it turns golden and smells nutty, about 3-4 minutes. Remove from heat, add the chopped chocolate, and stir until fully melted.
  4. In a large bowl, whisk the granulated sugar, brown sugar, eggs, egg yolk, and vanilla for about 1 minute, until pale and slightly thickened — this is what gives you the crackly top.
  5. Slowly whisk in the warm butter-chocolate mixture, then fold in the flax-psyllium gel until combined.
  6. Sift the cocoa powder, flour, and salt over the batter. Fold gently with a spatula just until no dry streaks remain — do not overmix.
  7. Pour into the prepared pan, smooth the top, and sprinkle with flaky salt.
  8. Bake 22-26 minutes, until the edges are set and the center still has a slight jiggle; a toothpick should come out with a few moist crumbs, not clean.
  9. Cool completely in the pan (or chill 20 minutes) before lifting out and slicing into squares.

Notes

Bloom the flax and psyllium fully — a rushed gel won"t trap enough moisture and you"ll end up with a dry, crumbly bake. Store airtight at room temperature up to 4 days, or freeze the sliced squares up to 3 months. For dairy-free, swap the butter for melted coconut oil at the same weight. Chia seed can replace flax; bloom it the same way.

Find it online: https://www.rapidrecipes.blog/fiber-boosted-fudgy-brownies-a-better-for-you-treat-that-still-tastes-indulgent/