Dark Chocolate Brazil Nut Brownies
Happy Kitchen [1] by Rachel Kelly and Alice Mackintosh
Ingredients
- 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
3 eggs
130 g spelt flour
1 tsp. baking powder
Directions
- 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.
Information
- Category
- Brownies
- Yield
- 15 squares