Gooey Choc Hazelnut Brownies

Before we get started I just need to clear one thing up... I made this batch of brownies to last for at least a few days, but instead, in under 24 hours not one crumb was left... oops.


Now that we've cleared that up, let's move on.


I think it's safe to say that I've created the BEST recipe for gooey chocolate hazelnut brownies, not to mention these are 100% healthy.. in moderation of course (not that I can talk).


What makes these brownies healthy?

Normal brownies are made from an abundance of refined sugars, unhealthy chocolate, coco powder, butter, flour... I think you get the point.


With my brownies, I've substituted all of these naughty ingredients for whole foods such as almond meal, cocao powder, eggs, coconut oil, coconut sugar and good quality dark chocolate from Bennetto - making them a MUCH healthier option for you, whilst still tasting amazing!!



My tips on how to make the best brownies ever:


Use Blanched Almond Meal: 'Blanched' simply means that the skin of the almonds has been removed before being ground up, giving it a much softer consistency. If you cannot get hold of blanched almond meal, you can just use normal almond meal, but note that the brownies may turn out slightly denser.


Don't overcook them: No one likes dry brownies! It's important to note that brownies will continue to cook as they cool down. You want to remove your brownies from the oven when the edges are slightly crispy. To test if the inside of the brownies are cooked, poke them in the centre using a skewer or knife, and if it comes out 'just clean' they're perfect!


Refrigerate your brownies: I think this comes down to personal preference, however I highly recommend you do this! They taste SO much better when they're cold as they become extra fudgy and delicious.



Gluten Free | Refined Sugar Free | Grain Free | Dairy Free


Ingredients:

1½ blocks of Bennetto Toasted Hazelnut Dark Chocolate

1/3 cup of Coconut Oil

1/2 cup of Almond Meal

1/2 cup of Cacao Powder

1/2 cup of Coconut Sugar

1/4 cup of Tapioca Starch

Pinch of Pink Himalayan Salt

2 Eggs

1/3 cup of Hazelnuts


For the Icing:

2 tbsp of Almond Butter (or any other nut butter)

4 tbsp of Maple Syrup

1/4 cup of Cacao Powder

1 heaped tbsp of Coconut Oil

1/4 cup of Coconut Cream (I love using the brand Ayam)

1 tsp of Vanilla Essence or Powder

Small Pinch of Pink Himalayan Salt


Method:

1. Pre-heat your oven to 180°C fan forced. Line your baking dish with baking paper and set aside (I used a smallish loaf tin to get extra thick brownies).

2. Melt your Bennetto chocolate either in the microwave or over the stove using the double boiler method (add 1 inch of water to a saucepan and bring to a boil, sit a large bowl over the top of the saucepan and add in your chocolate. Stir until it melts.)

3. Once the chocolate is nearly melted, add in the coconut oil and stir until smooth.

4. In a large bowl, add the almond meal, cacao powder, coconut sugar, tapioca starch and salt and stir until all ingredients are combined and all clumps are smoothed out.

5. Add the eggs into the dry ingredients and mix.

6. When the melted chocolate has completely cooled down, add it to the bowl with the roughly chopped hazelnuts, and mix until all ingredients are well combined.

7. Transfer your brownie batter into your baking dish and cook in the oven for roughly 18-25 minutes (this will depend on the size of your baking dish). Remove from the oven when the edges are crisp and a skewer comes out 'just clean' when poked into the centre.

8. Set the brownie aside on a cooling rack whilst you make the icing.

9. In a small bowl, add all of the icing ingredients and mix thoroughly until it's smooth and glossy.

10. When the brownies have cooled, pour over the chocolate icing and allow it to set before cutting.


Don't forget, for extra fudgy brownies, store them in an air tight container in the fridge.

Oh, also don't forget those two words I was talking about earlier: 'portion control'.. haha!


Enjoy!


Britt xx

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