These brownies are just delicious! I can't claim all the glory for myself though - I have discovered this method which sometimes works ...and sometimes doesn't. It is a method of simply adapting another recipe by swapping all the 'bad' ingredients for 'good' ingredients, using the same measurements. In this instance I have taken a recipe from Jamie Oliver, and swapped the ingredients to make this (almost) guilt free, delicious, moist, succulent brownie recipe...
- 200g dark chocolate
- 250g coconut oil or unsalted butter
- 80g cacao powder
- 65g buckwheat flour
- 1 teaspoon baking powder
- 360g coconut palm sugar
- 4 medium eggs
- Preheat your oven to 180°C/350°F/Gas Mark 4 (I used an AGA). Line a small-medium, deep baking tray with greaseproof paper.
- Chop up the chocolate and place in a large glass bowl, add the coconut oil (or butter) and place over a pan of simmering water. Stir regularly and let it melt.
- Sift the cacao powder and buckwheat flour into a separate bowl, add the baking powder and coconut sugar, and mix together.
- Add the dry ingredients to the melted chocolate mixture and stir together. Beat the eggs and mix these in until the mixture is smooth.
- Pour the brownie mix into the baking tray, and pop in the oven for around 25 minutes. When you stick a skewer in it shouldn't come out clean, they should be springy on the outside and gooey in the middle.
- Let the brownies cool in the tray and then carefully transfer them to a large chopping board and cut them into squares.
Great served with raspberries on top and a glass of almond milk.
WARNING: these brownies are very rich, filling and delicious!
Share your creations with me using the hashtag #emmapharaoh and #sweetstufffriday on Instagram & Twitter!
DISCLAIMER: this recipe is not originally my own, I have adapted this recipe from a Jamie Oliver recipe which can be found here.
PHOTOGRAPHY BY EMMA PHARAOH
You can get these ingredients much cheaper online, than in store, on shops such as Amazon. Shop the ingredients used in this recipe below.