100galmond flour OR 100g hazelnut flourpulse hazelnuts in a high speed blender until it forms a fine flour
4whisked eggs
60ggranulated sugar of choicei used xylitol
20gcocoa powder
40mlhot water with 1 tbsp coffee
1/2tspbaking powder
OPTIONAL FROSTING:
2tbspcoconut oilmelted
2tbspnut butter of choiceI used hazelnut butter which was SO yum, but almond/ peanut / macadamia works well too
3.5tbspraw cocoa powder
4tbspmaple syrup/ honey
1tsppure vanilla extract
SALTED CARAMEL: Top it off with some home-made salted caramel sauce,
5tbspcoconut oil
7tbspmaple syrup OR honey
3Tbspcoconut sugar OR granulated sugar of choice
pinchof sea salt
-Place all ingredients in a saucepan on medium heat and allow to bubble. Make sure you are mixing the mixture constantlyuntil 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!
Instructions
Preheat oven to 180 degrees celsius. Line a brownie tin
Combine all ingredients for brownie (base)above in a bowl.
Place batter in lined brownie tin, and bake at 180 degrees Celsius for 15-20 mins until just underdone (toothpick should come out slightly crumbley)
Take out and allow to cool.
FOR FROSTING:
-Warm the coconut oil in a pan on the stove and allow it to melt.
Add in the nut butter and take off heat. Stir in the raw cocoa, maple syrup and vanilla.