Coconut sugar is an amazing substitute to refined sugar and having discovered coconut flour as a gluten-free alternative I have become a huge fan to the incredible, yet humble coconut.
For Gluten-free and almost ‘sugar-free’ these brownies are wonderfully chocolaty and rich:
- 150g unsalted butter
- 200g organic coconut sugar
- 2 large organic eggs
- A good squeeze of agave syrup
- 150g dark chocolate
- pinch of flaked sea salt
- 50g organic coconut flour
- 50g ground whole almonds
- 35g good quality cocoa powder
- ½ teaspoon gluten-free baking powder
- 1 tablespoon flaked almonds
Break up the dark chocolate into a small bowl, add a pinch of flaked sea salt and place this over a pan of simmering water and leave to melt.
While the chocolate is melting, put the butter and coconut sugar into a food processor and blitz until the butter is smooth and creamy and completely combined with the sugar. With the food processor still whizzing, break each egg, one at a time, into the butter and allow it to mix thoroughly before adding the next egg. If the mixture splits a bit do not worry.
Scrape out the butter mixture into a largish bowl and once the chocolate is completely melted, pour on top of the butter mixture and give it a good stir.
Sift the coconut flour, cocoa powder and baking powder into the chocolate mix. Add the ground almonds and squeeze of agave syrup. Stir well so all the flour is completely mixed in.
Line a roasting tin (about 28cm x 16cm) with greaseproof paper and pour in the chocolate mixture. Sprinkle the surface with flaked almonds – as many as you like.
Pop the brownies in the oven at 180c and bake for 25 minutes or until the surface of the brownies has formed a crust but is still slightly wobbly in the middle.
Leave the brownies to cool in the tin for a good half hour – if you can bear the temptation!
Slice the brownies into 12 squares.
By Fleur & The Food Stork Team
Delivering Fresh Food Gifts to New Mums