- Ali
I’ve been thinking of what I could make for my latest Happy Healthy Hour at home where I share my philosophy to healthy living and why I believe diets don’t work! I decided upon a chocolate brownie but wanted them to be the decadent kind. Fudgy and gooey on the inside but crunchy on the outside. Roll over, these are to die for! The quantity makes a really large batch but I’ve found this is the secret to keeping them gooey on the inside so don’t skimp on it. Just make a big batch and freeze half so you have brownies for a treat later in the month too. Enjoy and don’t forget to let me know how they turn out for you.
Ingredients:
1 cup unsalted almond butter – I used Pip and Nut
2 cups coconut sugar
1 cup maple syrup
1 cup melted coconut oil
200g pure cacao powder
230g ground almonds – I like to leave the skins on and grind my own
2 tablespoons psyllium husk
4 teaspoon vanilla extract
1 ½ tea spoon salt
8 flax eggs – 8 tablespoons ground flax seeds and 280ml warm water
Directions:
Preheat over to 180 degrees C, 350 F. Line a 22 x 33cm baking tray with parchment paper and set aside.
In a medium bowl whisk the water and linseeds together with a balloon whisk to form an egg like consistency.
In an electric mixer or large bowl whisk together the almond butter, sugar, maple syrup, vanilla and coconut oil until it forms a sticky caramel. It will go thick and gloopy.
With the beaters still moving add the cocoa and ground almonds, psyllium husk plus salt. It should start to come together and make a very thick batter. Ensure you have incorporated all the nuts.
Pour the batter into your prepared tin and even out the top.
Place in the over and bake for 20 minutes. Check to ensure the top isn’t browning too quickly and if it is cover with a piece of baking parchment. Put back in the oven for a further 10 minutes.
It’s hard to tell they are thoroughly cooked as you want a skewer to come out of them still sticky but if the top if solid and crunchy they are cooked. I often turn the oven off, open the door wide but leave them in the oven to cool rather than removing them. This way they continue to cook but the top doesn’t burn.
Once completely cook remove from the tin and cut into squares. They are super rich so a small square is really filling. My tin cuts into at least 36 squares and I freeze half the batch so I have some for later in the month and store the rest in an airtight tin in the fridge.
Additions:
You could add cacao nibs, chocolate chunks, nuts or cherries to the batter before baking too. Experiment and let me know what your favourites are.
