Sweets

Brazil Nut Brownies

By: Ginny Mahar
Brazil-Nut-Brownies

Dietary Compliance: Gluten-free, Dairy and Soy-free depending on chocolate used

When I set out to create a Brazil nut brownie recipe, I had ulterior motives. I was trying to find an enjoyable way to eat what used to be my least favorite nut. My motivation came from the knowledge that Brazil nuts are a thyroid superfood, and blow any other food out of the water when it comes to selenium content. Nothing comes close, and just one a day may exceed the recommended daily value (though be aware, selenium content in Brazil nuts can vary widely).

In looking up food pairings for Brazil nuts, chocolate, coconut, and vanilla topped the list. Brownies seemed like a perfect excuse to get those Brazil nuts down, no problem.

Brazil Nut Brownies

With a crackly top and crisp-chewy edges, these decadent, ultra-fudgy, brownies are the stuff chocolate dreams are made of. They also happen to be gluten-free and if you use chocolate that is free of soy lecithin and milk solids, they’re dairy and soy-free, too.

An added bonus, at least in my opinion, is the 8×8-inch pan. I mean, 9×13? Who on earth is going to eat all that?

I am. That’s the problem. 

Here’s some info about they thyroid-friendly nutrients in this dish:

Brazil Nut Brownies

With a crackly top and crisp-chewy edges, these decadent, ultra-fudgy, brownies are the stuff chocolate dreams are made of. Dietary Compliance: Gluten-free, Dairy and Soy-free depending on your choice of chocolate. 

Adapted from David Lebovitz.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16 brownies
Calories 216 kcal

Ingredients

  • 6 tbsp. coconut oil organic, unrefined, plus extra for greasing
  • 3/4 cup granulated sugar
  • 1 vanilla bean seeds only*
  • 2 large eggs room temperature
  • 8 oz semisweet chocolate chopped
  • 1 tbsp. unsweetened cocoa powder
  • 3 tbsp. cornstarch non-GMO
  • 1/4 tsp. fine sea salt
  • 1/2 cup Brazil nuts roughly chopped
  • 1 pinch sea salt coarse, like Maldon

Instructions

  1. Preheat oven to 350 F. Grease an 8x8-inch metal baking pan with coconut oil.

  2. In a small saucepan over low heat, melt coconut oil. Add sugar and vanilla bean seeds, and stir to combine. Add the chopped chocolate and cook, stirring until chocolate is melted. Remove from heat and beat for 2 minutes with a hand mixer or whisk. Add eggs one at a time, mixing each until incorporated.
  3. Using a mesh strainer, sift the cocoa powder and cornstarch into the pan. Add the fine sea salt. Mix slowly until dry ingredients are incorporated, then beat on medium speed (or vigorously, by hand), for 1 - 2 minutes. Fold in chopped Brazil nuts.
  4. Pour batter into prepared baking pan and spread evenly. Sprinkle top of batter with a pinch of coarse sea salt.
  5. Bake 22 minutes or just until the brownies feel set in the center. Do not overbake or they will be dry and crumbly. Remove from oven and let cool 45 minutes. Slice into 16 squares and enjoy!

Recipe Notes

To remove the seeds from a vanilla bean, lay the bean on a cutting surface, and with the tip of a paring knife, split the bean lengthwise all the way down the middle. Use the dull side of the knife to scrape along the inside of the pod, removing the sticky, tiny, black vanilla seeds. Repeat with the other half of the pod.

Ginny-Mahar-Co-Founder-Thyroid-Refresh

About the Author

Thyroid Refresh Co-founder Ginny Mahar is the mom and recipe blogger formerly known as Hypothyroid Chef. After struggling with the residual symptoms of Hashimoto’s for over four years, she embarked on her own process of adopting a thyroid-specific diet and lifestyle. Within one year, she restored her vitality and lowered her thyroid antibodies by half. Ginny is a passionate advocate of supporting others on their journeys toward better health. She is a Cordon Bleu trained chef, cooking instructor, writer, and entrepreneur.