Ehmaaagaaad. Yes, that's the noise you'll make when biting into these decadent and delightful little friends.
There are two types of brownies in this world. The time wasters – usually dry, void of flavour, that leave you full of disappointment and regret. And then there's the rich, decadent ones that make you lose all sense of time and space. Yeah, we like our brownies. And what.
Moving swiftly on, we've created a recipe that's so easy you could make it blindfolded (but don't). We've replaced the flour with Rawco's coconut flour to make it grain-free and gluten-free. They're a Brixton-based company who make it from ground and dried, defatted coconut meat, which comes all the way from the sunny Philippines. And you guessed it, there's a whole bag in this month's Fitty box (which you can get before they're gone here). Oh, and if you want nut-free brownies, just take 'em out.
- 1/2 cup melted coconut oil
- 1/4 cup Rawco coconut flour
- 1/2 cup raw cacao powder
- 2 eggs
- 3/4 cup honey
- 1 tsp vanilla
- A good grinding of Himalayan sea salt
- 1/2 tsp coffee powder
- A handful of chopped nuts (we used almonds)
To make it:
In a saucepan, melt the coconut oil. Once melted, pour it into a blender, and use a piece of kitchen towel to mop up the excess coconut oil from the pan and grease your baking tray.
Add all the other ingredients to the blender, and blitz until smooth. It should look like a thick, glossy ganache. Then mix in the nuts (if you're using them) and pour the mixture into your baking tray. Pop in the oven for 20 mins at 180ºc, then leave to cool, cut, and DEMOLISH.
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