Just wait until you try these! The most indulgent brownies you'll ever eat and I may go as far to say the nicest brownies you'll ever eat too! Try folding raspberries through the mix too for a sharp fruity contrast against the rich dark chocolate. Enjoy x
INGREDIENTS – MAKES 16
1 can of butterbeans, drained and rinsed
220g ground almonds
80g buckwheat flour
85g raw cacao powder
2 pinches of salt
300ml hazelnut milk
60g coconut oil
100g almond butter
100ml maple syrup
100g coconut sugar
1 tsp vanilla extract
45g raw chocolate, cut into chunks – you can use any of my bars in this
Preheat the oven to 180 degrees and line a square tin with parchment.
Pop the first set of ingredients into a food processor and blend until combined and smooth.
Pop the second set of ingredients into a small pan and place over a low heat.
Once melted and combined, pour the contents into the blender with the first set of ingredients and blend until smooth.
Add the chocolate chunks and pulse to combine.
Pour the brownie batter into the lined tray and level with a spactular.
Pop in the oven for 25 minutes – cooked through.
Remove from the oven and cut into 16 slices, leave to cool a little before removing from the tin and popping on a wire rack to cool fully.
Try warm with nice cream - frozen bananas blended with vanilla and maple