So it’s time for another Weekend Edition, and this weekend, I’ve mostly been getting my bake on.
Something I’ve wanted to try and make ‘clean’ without compromising on taste and chocolately satisfaction has been the king of the traybakes; the Chocolate Brownie. Rich and oh-so indulgent, how can you not love the sweet and moorish goodness of this treat. This version is low sugar, grain free and filled with vitamin E supremos, almonds.
Now, I’m not going to lie, the putting-in-the-oven part of the recipe didn’t quite go as planned – I forgot to turn down the oven for about the first 5 mins so the edges and top are a little bit more crisp than I’d like, but damn they still taste good. The raw cacao powder makes these extra rich, so you won’t want to dive back in right away, but the bonus of this is that it means you’ll have these bad boys hanging around for a good few days. S-weet.
Ready for a chocolate treat sans guilt? Step right up.
Super-Clean Brownies (makes 12)
What you’ll need:
- 1 cup smooth Almond butter (I used Meridian’s Smooth variety)
- 1/3 cup maple syrup/rice malt syrup (use the latter for a lower sugar version)
- 2 tbsp organic salted butter
- 1 egg
- 1/3 cup raw cacao powder
- 1 tsp vanilla extract/organic vanilla powder
- 1/2 tsp baking powder
- 1 tbsp coconut oil (for greasing only)
1. Pre-heat the oven to 325F/170C/Gas Mark 3.
2. Measure out and tip all ingredients into a food processor, or mix by hand. Grease a small brownie pan with coconut oil.
3. Once combined, smooth out the mixture into a brownie pan (it doesn’t look too appealing at this point but just go with it, trust me).
4. In to the oven the brownies go for around 20 minutes until they are crispy on the top and a moist/fudgy in the middle.
5. Cut into equal bars and serve. They are ace with a giant mug of tea. You can thank me later.
Are you getting your bake on this weekend?