This is an easy and delicious recipe for a rich, bitter sweet chocolate brownie. It’s gluten free and lower in sugar than the typical brownie recipe. It’s also quick and easy to prepare and brilliant with a cup of tea. I’ve mixed coconut flour and almond meal in this recipe as I think they both add a delicious flavour and texture.
Excuse another chocolate recipe but if you’re not a fan of chocolate, we probably won’t be friends.
12 large brownies, 24 small bites.
150g dark chocolate
80g butter (or coconut oil)
1 teaspoon vanilla extract
1/2 cup coconut sugar
1/3 cup coconut flour
1/4 cup raw cacao
1/4 cup almond meal
50g chopped dark chocolate
1/4 cup chopped almonds, or nut of choice (macadamias would be great!)
Preheat oven to 180 degrees celsius. Line or grease a rectangular baking tin (i used a 20 x 30cm one don’t go any bigger)
Melt 150g dark chocolate and butter together in a double boiled. Lightly beat the eggs, sugar and vanilla together. Once chocolate is melted take it off the heat and stir in the egg mixture.
In another bowl mix the cacao, almond meal and coconut flour together. Fold into chocolate and egg mixture. Add the nuts and chopped chocolate fold in. Pour into prepared tin and bake for 20 minutes.