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Copycat Healthy Bouchon Brownies

This Copycat Healthy Bouchon Brownies recipe is dedicated to all the people who have visited Bouchon Bakery and has tasted the infamous Bouchon Brownies.

I have created a healthy version of it using my favorite grain free out of the box chocolate cake mix from Simple Mills.  It’s further elevated with a drizzle of Oodalloly chocolate, Ticings Dark Chocolate Sprinkles and some Rose Dose Rose petals.  Now you can make it yourself and know that it has all the good stuff in it.

Copy Cat Healthy Bouchon Brownies

You do need this special Bouchon mold to get the exact same shape.  If you didn’t know bouchon means cork in French, because the brownies look like tiny chocolate corks!

Copy Cat Healthy Bouchon Brownies

Swag Bag Reminder

Also if you haven’t entered yet it’s the last few days to put your name down for one of the 3 swag bags I am giving away.  There are goodies in there from these amazing brands that have supported me through out the year:

Simple Mills

Ticings

Oodalloly

Rose Dose

Nucoco

Good luck everyone and I will be announcing 3 winners on the 11th of May and will contact you directly via email.  Thank you again for supporting these brands and myself.  They make this whole thing I call my job possible.

Copycat Healthy Bouchon Brownies

Copycat Healthy Bouchon Brownies

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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American, Gluten Free, Grain Free
Servings: 20 Brownies
Author: Rezel Kealoha

Ingredients

  • 1 Box Chocolate Simple Mills Mix
  • 1/2 Cup Coconut Sugar
  • 1/4 Cup Melted Coconut Oil
  • 1/4 Cup Date Syrup Maple Syrup or Honey (liquid sweetener of your choice)
  • 2/3 Cup Melted Oodaalolly Dark Chocolate
  • 3 Eggs at Room Temperature

decorations

  • 2 Tablespoons Melted Oodalloly Dark Chocolate
  • 1 Tablespoon Rose Dose Rose Petals
  • 1 Tablespoon Ticings Sprinkles

Instructions

  • Pre-Heat oven to 325 Degrees and spray your bouchon mold with coconut oil.  If you don’t have a mold you can just use a regular 8×8 square cake pan and line it with parchment or foil and spray with coconut oil. Set aside.
  • In a bowl mix the coconut sugar, coconut oil, liquid sweetener, melted chocolate until well blended. Then add in the simple mills mix until fully incorporated.
  • Add in each egg one at a time until it’s fully blended in. If using the bouchon mold bake for 15 minutes.  If using a pan bake for 25 minutes. Don’t over bake! Cool in the pan completely. Then place in the freezer to fully chill.  This will make it easier to pop out of the mold and to decorate later.
  • For the bouchon mold:
    Take out of the freezer and pop out of the molds.  To decorate drizzle Oodalloly Dark Chocolate on top then sprinkle with Rose Dose Rose Petals and Ticings Dark Chocolate Sprinkles.
    For the 8×8 cake pan: 
    Take out of the freezer and using the foil, lift it out of the pan.  To decorate drizzle Oodalloly Dark Chocolate on top then sprinkle with Rose Dose Rose Petals and Ticings Dark Chocolate Sprinkles.
    Cut into small squares and serve!
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!
This post is sponsored by Simple Mills, Ticings, Oodalloly, Rose Dose and Nucoco. However all recipes and opinions are my own.