Guilt free chocolate brownies

A healthier take on a brownie, my dark chocolate brownies are soft and indulgent and make the perfect treat when you feel like something sweet.

You will need:

(Makes 9 brownies)

  • 1/2 cup coconut oil 
  • 1 cup 70% dark chocolate (150g)
  • 1/2 cup rice bran syrup 
  • 3 whole eggs
  • 1/2 cup cacao powder

Brownie Chocolate Sauce:

  • 1 punnet fresh raspberries
  • 3 tbs desiccated coconut 
  • 100g 70% dark chocolate

Simple steps:

  • Pre heat the oven to 170°C, fan forced.
  • Line a 20cm x 20cm baking tray with a sheet of greaseproof paper ensuring it covers the sides.
  • Bring about 2 inches of water in a pan to the boil. Break up 150g of dark
    chocolate and place into a metal bowl. Place the bowl on top of the pan of water
    then reduce the heat to a simmer. Stir the chocolate whilst it melts, then remove
    from the heat.
  • Gently warm the coconut oil in a small pan until it melts, then slowly add to the
    bowl of melted chocolate. Once combined add the rice bran syrup and stir. 
  • Whisk 3 eggs together in a bowl and slowly add to the chocolate mix stirring as
    you do this.
  • Finally sieve the cacao powder over the chocolate mix and give it one last stir
    ensuring everything has been properly combined. 
  • Pour into the baking tin and bake on the middle shelf for 18-20 minutes. Once
    cooked leave to cool on a cooling rack.
  • Whilst the brownie is cooling melt 100g of dark chocolate as you did before, then pour into a small shallow bowl. Once the brownies have cooled a little use a pastry brush and brush the top of the brownie with the melted chocolate. Sprinkle desiccated coconut over the top of the brownie and slice into 9 even portions.
  • Serve with fresh raspberries and dunk into the chocolate dipping sauce.
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