No Guilt Brownies

Currently, I have one of those stretches in my life where I already think about dessert while having the main course.  I can't deny my sweet tooth, although I've been trying to cut out refined sugars totally from my diet for the last two years. A contradiction in terms, I know. I found some compromises that work for me (and my conscience), like sweetening my sweets with dried fruit, honey or agave.
Those sweet stretches usually happen when I am tired, worn out and simply ready for a holiday. Now, that 1-month-holiday of ours is only 3 weeks away. I. Just. Can't. Wait. My 4 year old son has got a countdown calendar. Each morning he crosses out another day. 20 sleeps left.....
Until then I have to feed myself comfort food. Here is my try on brownies: little butter, dark, dark chocolate, agave, whole wheat flour and lots of nuts made these dense and chewy brownies. In fact, I made them twice last week, and didn't really share them with my family. Husband and son were lucky to get to try a slice and both approved, the rest I ate myself while I kept telling myself, that all ingredients were actually good: little butter doesn't do much harm, dark chocolate is full antioxidants, agave has got a low GI, two eggs can't do much harm either, and whole wheat flour is a better alternative to white one. Nuts are always good anyway. Any more questions? I guess one of the main reasons for this justification is that I don't feel 100% comfortable with the fact that I ate the whole thing myself, as opposed to sharing it with my family.....

(Print Recipe)

2 tablespoons unsalted butter
3 squares (30g) dark chocolate (I used Lindt with 85% cocoa, unsweetened baking chocolate will do)
1/3 cup agave syrup, honey or brown rice syrup
1 teaspoon vanilla extract
2 eggs

1/2 cup whole wheat flour
1/2 cup walnuts or pecan nuts, chopped

Serves 8
Preheat oven to 180C. Grease or line 20x20cm baking tin with parchment paper.

In a medium sized bowl, combine chocolate and butter. Melt in a hot water bath and whisk when soft. Stir in the vanilla and agave (or other sweetener of your choice). Whisk in the eggs, one at a time.
Stir in the flour and the nuts, keeping some aside. Transfer batter to baking tin. Sprinkle the remaining nuts on top.
Bake 20 minutes for fudgier brownies, otherwise 25 minutes. Let cool before cutting into squares.