My Chewy Chocolate Brownies
1 cup of almond flour
½ cup of spelt flour
¾ cup of cacao powder
½ cup of coconut sugar
1 tsp of baking soda
½ tsp of pink salt
2 tbsp of brewer’s yeast (optional)
½ cup of pecans roughly chopped
2 tbsp of ground flaxseed
5 tbsp of water
1/3 cup of coconut oil (melted)
¼ cup of nut milk (I used coconut milk)
¼ cup of date syrup or maple syrup
1/2 tsp of vanilla essence
½ cup of frozen raspberries (optional)
100 grams of dark chocolate
50 grams of dark chocolate (melted)
1/3 cup of pecans, roughly chopped
½ tsp of pink salt
a handful of dried rose petals (super pretty, but of course totally optional)
First turn on your oven to 180 fan bake and line a baking tray with baking paper. I find adding a small amount of coconut oil to the tray helps the baking paper to stick and makes it easier when pouring in the batter.
Next you want to make your flax egg, so add the ground flax and water to a bowl, mix well and then leave it to one side to thicken for 10 minutes.
Next you want to add all your dry ingredients to a large bowl, mix well and place to one side.
In a small pot add your coconut oil and let it melt before adding in your nut milk, dark chocolate, maple or date syrup and vanilla. Mix well and once it’s all combined and smooth, you can gently mix it into your dry ingredients along with your flax egg. Once everything is mixed, gently fold in your raspberries if you’re using them.
Pour the batter into your baking tray and place in the oven for 25 minutes.
Once the brownie is cooked, remove from the oven and let it cool before transferring to the fridge for 2-3 hours to harden. This is a crucial step if you want to cut it cleanly.
To finish simply melt your extra chocolate and then drizzle it over the brownie with a spoon. Top with your crushed pecans, salt and dried rose petals and then cut. Place in an airtight container in the fridge for up to a week.