Black Onyx Brownies - The Clean Gourmet

Black Onyx Brownies

Black Onyx Brownies - The Clean Gourmet

These brownies are for grown ups.  They are not chewy and cloyingly sweet but, they are richly flavored of chocolate and their texture is velvety smooth.  If you’re a lover of super dark chocolate, these are the brownies you’ve been waiting for.

Black onyx cocoa powder is ultra Dutch processed (a.k.a. alkalized), which neutralizes the bitterness and acidity in cocoa, while also reducing fat content (not that I’m against fat- it’s important to be aware of fat content though when baking, as it affects texture and how much oil or butter your recipe will require).  Black cocoa’s flavor is very chocolatey, which is why I love it for non sugar laden brownies.  You get tons of flavor without all of the sugar traditionally found in brownies.


Black Onyx Brownies

Note: This about half the amount of a standard batch of brownies.  If you want enough for a 9″x 9″ pan, double the recipe.

Makes 8 brownies


4 ounces unsalted butter (1/4 cup)

50 grams natural cocoa powder

13 grams black onyx cocoa powder

35 grams all purpose flour (ideally sprouted)

1 teaspoon instant espresso powder

1/4 teaspoon salt

2 large eggs, room temperature

37 grams cane sugar or maple crystals

43 grams dark brown sugar (light is a fine substitute)

To serve:

whipped coconut cream or raw cashew butter

berry preserves

What to do:

Gently melt butter in a small saucepan over low heat.  Set aside to cool.

Preheat oven to 350ºF and grease a standard loaf pan.

Sift or whisk together natural cocoa, black onyx cocoa, flour, espresso powder, and salt in a medium mixing bowl.

In a smaller bowl, whisk eggs with cane sugar and brown sugar.  Drizzle in melted and cooled butter.  (It’s important the butter not be too hot, or else you’ll end up with scrambled eggs!)

Fold wet ingredients into dry ingredients until fully incorporated, but being careful not to overmix.

Pour batter into prepared pan and bake 15-18 minutes, until a cake tester or toothpick comes out clean.

Allow to cool 30 minutes in pan before transferring to a wire rack to cool completely.  Top with whipped coconut cream or raw cashew butter and berry preserves.

Adapted from:


Black Onyx Brownies for Valentine’s Day

Mesquite Banana Bread

No, this is not barbecue flavored banana bread.  Mesquite powder (or “flour”) is what boosts this banana bread.

Mesquite powder is made of dried and ground pods from the mesquite plant.  It has a toasty, sweet flavor, yet it’s extremely low on the glycemic index.  Renowned for its nutrition density, mesquite is high in protein, magnesium, potassium, iron, and zinc.  Also, thanks to its high proportion of fiber, it actually reduces the glycemic load of whatever you’re adding it to (baked goods, smoothies, oatmeal, etc.), giving you sustained energy and fewer snack cravings.

This banana bread is loaded with flavor and nutrition.  Aside from the addition of mesquite, it’s gently sweetened with bananas and a hint of coconut sugar, and is made with whole wheat and almond flours for extra fiber and minerals.

Mesquite flour tends to have stubborn clumps, so make sure to sift it, or else you’ll end up with pasty clumps of mesquite flour in the finished product.

To make it pretty, top with banana slices or pecan halves before placing in the oven to bake:).

If you find you love mesquite as much as I do, I highly recommend you try Warm Pecan Mesquite Milk– perfect for cozy fall and winter nights, it’s essence of mesquite in a mug.


1/2 cup mesquite flour

1/2 cup almond flour

1 cup whole wheat flour

1 ½ teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

Scant 1 cup mashed banana (about 3 medium bananas)

1/3 cup grass fed butter or 1/2 cup coconut oil

1/3 cup coconut sugar

1/2 cup European style yogurt (preferably grass fed cream on top) or buttermilk

2 large eggs, lightly beaten

1/4 cup pecan halves, broken into pieces

What you need:

Preheat oven to 350 degrees Fahrenheit and line a standard loaf pan with parchment paper (alternatively, makes 2 mini loaves).

Sift flours, baking powder, baking soda and salt in a medium mixing bowl. Beat butter and coconut sugar in a large bowl.  Add eggs, mashed banana, and yogurt.  

Add the dry ingredients to the wet ingredients, mixing with a large spatula until just incorporated.  Fold in the pecans.  Bake for 40-50 minutes (30-35 minutes for mini loaves), or until a knife or toothpick comes out clean.  Cool in the pan 20 minutes before transferring to a cooling rack to cool completely.