Ingredients
Brownie base
- 6 tablespoons coconut oil
- 1/2 cup coconut sugar
- 2 whole eggs [vegan substitute: 2 serves vegan egg replacer mix]
- 3/4 cup almond meal
- 1/4 cup raw cacao
- 1 1/2 tsp. baking powder
- pinch of salt
- 1/2 cup dark chocolate chips
Peanut butter sauce
- ¼ cup rice malt syrup
- ¼ cup coconut oil
- ¼ cup peanut butter
Method
Brownie base
- Pre-heat oven to 180 degrees and line a square 8 x 8 square tin with baking paper
- Add coconut oil & coconut sugar to a medium sized bowl and whisk until combined
- Add eggs & whisk vigorously for 2-3 minutes until light bubbles appear [this will give your brownies a crust]
- Add almond meal, cacao powder & baking soda & fold into the batter
- Fold chocolate chips into the mixture
- Pour into your pr epared tin and bake for 17-20 minutes until the crust is cooked but the centre is still gooey
Peanut butter sauce
- Add ¼ cup rice malt syrup & ¼ Cup peanut butter to a saucepan over low heat
- Add ¼ cup coconut oil
- Stir until melted and smooth
- Pour over your warm brownies & EAT!
To serve: Cut into 10 pieces. One serve = one slice.
Recipe written by Humblewholefoods for Fitstop Refine You Challenge Collaboration.