I have made these brownies so many times now, and each time they come out perfectly (flop-proof recipes make me so happy! 😀 ) These brownies have a rich, dark chocolate flavour and a soft fudgy texture. They are quick and simple to mix together and just require one bowl (yay!) and an electric/hand whisk. So without further ado, here is the recipe!
Decadent Dark Chocolate Brownies
(Gluten-free, vegan and refined sugar-free)
- ¼ cup peanut butter (or nut butter of choice)
- ⅓ cup maple syrup/honey (add more if you prefer a sweeter brownie)
- ¼ cup melted coconut oil (I normally put slightly less – say about 3 TBS)
- ½ cup unsweetened cocoa powder/raw cacao (*see note below)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 flax eggs (2 TBS ground flax + 6 TBS water, mix together, allow to set for 15 mins)
- ½ cup almond flour
- Optional: 1/2 cup roasted hazelnuts
- Preheat oven to 180°C. Line bread loaf tin with baking paper. Set aside.
- In a bowl, whisk together peanut butter, honey and melted coconut oil. Whisk until it is well combined and resembles caramel.
- Add cocoa powder, a ¼ cup at a time, whisking until well mixed and thick in consistency. Whisk in vanilla, salt and flax eggs, until well incorporated.
- Using a spatula, fold in almond flour until well combined (you should get a really thick, almost gooey/rubbery consistency).
- Fold in hazelnuts. Pour batter into pan. Using the spatula, smooth batter into an even layer.
- Bake for 20-30mins (Keep checking from 20min until skewer/knife comes out clean when inserted). Cool for at least 30min until completely cool. Slice into small squares. Enjoy!
- *If using cocoa powder, the brownies will turn out a rich, dark brown (almost black) colour and will have more of a dark chocolate flavour, while using raw cacao will produce a light brown colour (as shown in the photos).
- These brownies will be very fudgy and gooey after the first hour or so of cooling. If you prefer a firmer brownie, allow to cool & set for a few more hours before serving.
- Store in an airtight container for up to a week at room temperature.
Adapted from Beaming Baker
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