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The Ultimate Healthy Brownie Recipe | Eat Right 4 Your Type

Sep 18th, 2019 by Blood Type Diet

Want to feel indulged and satisfied while still staying true to the Blood Type Diet? Try this ultimate chocolate brownie recipe—a delicious chocolaty goodness that makes eating right for your type both healthy and tasty! Find the recipe and more in Dr. Peter D’Adamo’s  Eat Right 4 Your Type Personalized Cookbooks.

Blood Type O

Brownie Recipe (TYPE O)

Ingredients:

  • ⅔ cup brown rice flour
  • ⅓ cup millet flour
  • ⅓ cup arrowroot starch
  • 3 tablespoons cocoa powder
  • ½ teaspoon sea salt
  • 2 oz 100% dark chocolate, shaved
  • ¼ cup warm water
  • 3 eggs
  • ¼ cup all-natural applesauce*
  • 4 tablespoons butter, softened
  • ½ cup agave
  • ½ cup chocolate chips
  • Non-stick olive oil cooking spray

* Non-secretors substitute ½ banana, smashed

Instructions:

  1. Pre-heat oven to 350°F. Grease an 8”x8” baking dish with non-stick spray and set aside.
  2. In a large bowl, combine dry ingredients: brown rice flour, millet flour, arrowroot starch, cocoa powder, and sea salt. Set aside.
  3. In a separate bowl, whisk eggs, applesauce or smashed banana, butter, and agave. Add the egg mixture to the dry ingredients, and stir to combine.
  4. Melt chocolate over a double boiler. If you do not have a double boiler, set a glass bowl on top of a small saucepan filled ⅓ of the way with water (water should not be touching the bowl). Bring the water to a boil and add shaved chocolate. Let melt and remove from heat. Add chocolate and warm water to batter, stirring to combine.
  5. Pour into the greased baking dish, and bake for 30-35 minutes or until firm to the touch and a cake tester comes out clean.
  6. Remove brownies from the oven, and turn off the heat. Pour chocolate chips over the top of the brownies, and place back into the oven for 2-3 minutes. Use an offset spatula to spread melted chips evenly across the top of the brownies. 
  7. Let cool for 10 minutes. Slice and serve warm.

Brownies will stay in a cool, dry place overnight or in the freezer for up to a month.

Blood Type A

Brownie Recipe (TYPE A)

Ingredients:

  • 1 cup spelt flour
  • ½ cup oat flour
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 tablespoons cocoa powder
  • 2 eggs
  • ¼ cup all-natural applesauce
  • 3 tablespoons ghee, melted and cooled
  • ½ cup agave
  • 2 oz 100% dark chocolate, shaved
  • ¼ cup warm water
  • ½ cup chocolate chips
  • Non-stick olive oil cooking spray

Instructions:

  1. Pre-heat oven to 350°F. Grease an 8”x8” baking dish with non-stick spray and set aside.
  2. In a large bowl, combine dry ingredients: spelt flour, oat flour, baking powder, sea salt, and cocoa powder. Set aside.
  3. In a separate bowl, whisk eggs, applesauce, ghee and agave. Add the egg mixture to the dry ingredients and stir to combine.
  4. Melt chocolate over a double boiler. If you do not have a double boiler, set a glass bowl on top of a small saucepan filled ⅓ of the way with water (water should not be touching the bowl). Bring the water to a boil and add shaved chocolate. Let melt and remove from heat. Add chocolate and warm water to batter, stirring to combine.
  5. Pour batter into prepared baking dish and bake for 30-35 minutes or until firm to the touch and a cake tester comes out clean.
  6. Remove from oven, and turn off the heat. Pour chocolate chips over the top of the brownies, and place back into the oven for 2-3 minutes. Use an offset spatula to spread melted chips evenly across the top of the brownies.
  7. Let cool for 10 minutes. Slice and serve warm.

Brownies will stay in a cool, dry place overnight or in the freezer for up to a month.
Blood Type B

Brownie Recipe (TYPE B)

Ingredients:

  • ⅔ cup brown rice flour
  • ⅓ cup millet flour
  • ⅓ cup arrowroot starch
  • 3 tablespoons cocoa powder
  • ½ teaspoon sea salt
  • 2 oz 100% dark chocolate, shaved
  • 3 tablespoons warm water
  • 3 eggs
  • ¼ cup all-natural applesauce
  • 4 tablespoons ghee, softened
  • ½ cup agave
  • ½ cup chocolate chips
  • Non-stick olive oil cooking spray

Instructions:

  1. Pre-heat oven to 350°F. Grease an 8”x8” baking dish with non-stick spray and set aside.
  2. In a large bowl, combine dry ingredients: brown rice flour, millet flour, arrowroot starch, cocoa powder, and sea salt. Set aside.
  3. In a separate bowl, whisk eggs, applesauce, butter, and agave. Add the egg mixture to the dry ingredients and stir to combine.
  4. Melt chocolate over a double boiler. If you do not have a double boiler, set a glass bowl on top of a small saucepan filled ⅓ of the way with water (water should not be touching the bowl). Bring the water to a boil and add shaved chocolate. Let melt and remove from heat. Add chocolate and warm water to batter, stirring to combine.
  5. Pour into the greased baking dish, and bake for 30-35 minutes or until firm to the touch and a cake tester comes out clean.
  6. Remove brownies from the oven, and turn off the heat. Pour chocolate chips over the top of the brownies, and place back into the oven for 2-3 minutes. Use an offset spatula to spread melted chips evenly across the top of the brownies.
  7. Let cool for 10 minutes. Slice and serve warm

Brownies will stay in a cool, dry place overnight or in the freezer for up to a month.
Blood Type AB

Brownie Recipe (TYPE AB)

Ingredients:

  • 1 cup spelt flour
  • ½ cup oat flour
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 tablespoons cocoa powder
  • 2 eggs
  • ¼ cup all-natural applesauce
  • 3 tablespoons ghee, melted and cooled
  • ½ cup agave
  • 2 oz 100% dark chocolate, shaved
  • ½ cup chocolate chips
  • ¼ cup warm water
  • Non-stick olive oil cooking spray

Instructions:

  1. Pre-heat oven to 350°F. Grease an 8”x8” baking dish with non-stick spray and set aside.
  2. In a large bowl, combine dry ingredients: spelt flour, oat flour, baking powder, sea salt and cocoa powder. Set aside.
  3. In a separate bowl, whisk eggs, applesauce, ghee, and agave. Add the egg mixture to the dry ingredients and stir to combine.
  4. Melt chocolate over a double boiler. If you do not have a double boiler, set a glass bowl on top of a small saucepan filled ⅓ of the way with water (water should not be touching the bowl). Bring the water to a boil and add shaved chocolate. Let melt and remove from heat. Add chocolate and warm water to batter, stirring to combine.
  5. Pour batter into prepared baking dish and bake for 30-35 minutes, or until firm to the touch and a cake tester comes out clean.
  6. Remove from oven and turn off the heat. Pour chocolate chips over the top of the brownies and place back into the oven for 2-3 minutes. Use an offset spatula to spread melted chips evenly across the top of the brownies.
  7. Let cool for 10 minutes. Slice and serve warm.

Brownies will stay in a cool, dry place overnight or in the freezer for up to a month.

Personalized Cookbooks