Chocolate is an obvious choice of pick-me-up when you're feeling a little down, but the inevitable crash that follows the sugar high does more harm than good and leaves you feeling worse than before. This recipe may not give you instant uplift of a chocolate bar, but the after-effects of mood-boosting magnesium from the cacao, coupled with the anxiety-reducing benefits of the selenium-rich brazil nuts, make these brownies worth the effort.
- 10 brazil nuts
125 g dark chocolate (ideally 100% cocoa, but you can use 85%)
100 ml almond milk
150 g coconut oil, plus extra for greasing the tin
250 ml maple syrup
Seeds from 1⁄2 vanilla pod or 1 tbsp. vanilla extract
50 g raw cacao powder, sieved
130 g spelt flour
1 tsp. baking powder
- Preheat the oven to 190°C. Grease a 30 cm. x 20 cm. brownie tin, line it with baking parchment and leave the paper sticking up at the sides so it's easier to lift the brownies out when they are cooked.
- Roast the brazil nuts in the oven for 15 minutes, turning them once halfway through. Once they're slightly browned, leave them to cool, and then chop them up coarsely.
- Over a low heat, combine the chocolate, almond milk, coconut oil, maple syrup, and vanilla seeds or extract in a saucepan and stir regularly, until the mixture has melted into a rich, glossy-looking batter.
- Take the pan off the heat and whisk in the cacao powder.
- Allow the mixture to cool for 10-15 minutes before beating the eggs in. Add the flour, baking powder, and chopped brazil nuts.
- Pour the mixture into the tin and bake it in the oven for about 12 minutes. Insert a cocktail stick or toothpick and it should come out with a little chocolate residue. For less-gooey brownies, place the tin back in the oven for a further 3-5 minutes, but take it out before the top starts to crack.
- Remove the tin from the oven and use the baking paper to help you slide the whole brownie on to a cooling rack. Cut it into squares once it has cooled completely.
- 15 squares