• 110 g dark chocolate (melted)
• 100 g almond flour OR 100g hazelnut flour (pulse hazelnuts in a high speed blender until it forms a fine flour)
• 4 whisked eggs
• 60 g granulated sugar of choice (i used xylitol)
• 20 g cocoa powder
• 40 ml hot water with 1 tbsp coffee
• 1/2 tsp baking powder

OPTIONAL FROSTING:

• 2 tbsp coconut oil (melted)
• 2 tbsp nut butter of choice (I used hazelnut butter which was SO yum, but almond/ peanut / macadamia works well too)
• 3.5 tbsp raw cocoa powder
• 4 tbsp maple syrup/ honey
• 1 tsp pure vanilla extract

SALTED CARAMEL: Top it off with some home-made salted caramel sauce,

• 5 tbsp coconut oil
• 7 tbsp maple syrup OR honey
• 3 Tbsp coconut sugar OR granulated sugar of choice
• pinch of sea salt
• -Place all ingredients in a saucepan on medium heat and allow to bubble. Make sure you are mixing the mixture constantly (until it begins to thicken slightly. Take off and allow to cool.)

CASHEW: Top each brownie with 1 cashew nut before baking

BLUEBERRY: Top each brownie with some blueberries & frosting

ALMOND: Top each brownie with 1 almond

WHITE CHOC: Add 1/4 cup white chocolate chips to batter ( i used a raspberry white choc)

DOUBLE CHOC: Add frosting to brownie!