After yet another failed attempt at a “healthy brownie” recipe, my brother said to me “If you’re going to make a brownie, make a fricken brownie!!” and by that he meant if you’re going to eat a brownie, don’t bother with making it sugar free, gluten free etc because it won’t taste as good as a real brownie. I used to think he was right, so I gave up on brownies for a while. It seemed all my attempted zucchini brownies, beetroot brownies were failures. And they were according to my taste testing brother. But….then today I came up with these and I know that even the toughest of critics (yes, I’m talking about you Tyson) would give these the thumbs up.
FUDGY WALNUT BROWNIES
100ml coconut oil
100g 70% cacao chocolate
1/2 cup (125ml) rice malt syrup
1/2 tsp vanilla powder or 1 vanilla pod scraping
3/4 cup (90g) coconut sugar
1/2 cup (50g) almond meal
1 tbsp (10g) coconut flour
1 tbsp (10g) tapioca flour (can sub arrowroot flour or rice flour)
1/4 tsp bicarb soda
1/2 cup walnuts
I used a 22cm x 27cm baking tin
Preheat the oven to 180°C and line a baking dish with grease-proof baking paper.
Prepare a double boiler by placing 1-2 cups of water in a saucepan, heating it on a low to medium heat and putting a metal (or glass) bowl on top.
Place the chocolate and coconut oil in the bowl and allow to melt, stirring every now and then.
Once completely melted, remove from the heat and add the rice malt syrup, vanilla and coconut sugar. Stir well.
Add the almond meal, flours, bicarb soda and salt and mix well. Then add the eggs and mix thoroughly.
Fold in the walnuts before transferring the mixture into the prepared baking dish.
Bake for 35 mins or until a skewer comes out clean.
Remove from the oven and allow to cool on a wire rack before cutting and serving.