Enjoy the rich, irresistible taste of my Gooey Chocolate Brownies, meticulously crafted to not only please your palate but to also nourish your body. This recipe stands out by emphasising whole, nutrient-dense ingredients, without the use of synthetic or highly processed foods.
Each component—from the almond flour and raw cacao powder to the natural sweeteners like coconut sugar or rapadura—is chosen for its quality and the way it complements a healthy lifestyle.
Our bodies recognise real food and efficiently utilise its nutrients, making these brownies more than just a treat; they're a smart, satisfying choice. So indulge in a dessert that not only tastes fantastic but also aligns with your body’s natural processes, ensuring every bite is as beneficial as it is delicious.
Ingredients:
80 grams almond flour
30 grams unbleached spelt flour
70 grams raw cacao powder
1/4 teaspoon Celtic sea salt (omit if using salted butter)
170 grams raw butter, or a 50/50 mix of coconut oil and tallow
100 grams coconut sugar or rapadura (unprocessed sugar)
1 tablespoon vanilla extract
3 large eggs
6-8 large chopped squares or buttons of 100% dark chocolate
Instructions:
Preheat your oven to 170°C (fan setting) and line a baking pan with unbleached parchment paper.
Mix the dry ingredients: In a medium bowl, whisk together the almond flour, spelt flour, raw cacao powder, and Celtic salt.
Melt the butter: In a separate bowl, gently melt the butter (or butter alternative). Allow it to cool slightly before proceeding.
Combine the wet ingredients: To the cooled butter, add the vanilla extract, coconut sugar, and eggs. Whisk until the mixture is smooth and well-combined.
Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix to keep the brownies fudgy.
Add the chocolate: Fold in the chopped dark chocolate, then pour the batter into the prepared baking pan. Smooth the top with a spatula.
Bake: Place the pan in the preheated oven and bake for 16 minutes. Watch closely to prevent overbaking; the goal is to have a slightly gooey centre. It should jiggle a little when it comes out of the oven.
Cool: Remove the brownies from the oven immediately to prevent them from drying out. Lift out of the pan, using the baking paper, and onto a wooden board and let them cool.
Serve: Once completely cooled, cut into squares and serve. These brownies are best enjoyed when they are slightly warm, offering a gooey, chocolatey experience with each bite.
Enjoy your baking and the delicious results!
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