Moist, luscious, chocolatey with a little crunch on the outside. I love brownies and the ones I usually make have a cup of sugar. After the overindulgence over Easter and more recently, my trip to Melbourne (the food is mega there, but that’s for another post), I had to put my thinking cap on. I was going to make sweet potato brownies from Melbourne Food Blogger Ink & Cleaver but I was out of sweet potato.
So I used what I had in the cupboard, substituting some coconut sugar for the refined white sugar, almond meal instead of white flour. It worked quite well, tasted really nice and chocolatey. A delicious chocolate hit, yummy but lighter.
There’s enough sweetness in the coconut sugar and I added some espresso powder to bring out the chocolate more. Coffee and chocolate are so good together. A marriage of flavour.
Here’s another shot of the finished brownie. I’m loving my new background. Bet you won’t guess what it is…. ok, it’s an exercise balance board but without the spherical base, so now balancing on it is a breeze. Does nothing for the abs though.
First, preheat your oven to 180 deg C and line a slice tray rectangular, about 11″x7″ with foil
120gm unsalted butter
200gm dark chocolate, chopped
2 teaspoons espresso powder
2 lightly beaten eggs
1/2 cup coconut sugar
1 cup almond meal
2 tablespoons coconut flour
1 teaspoon baking powder
What to do
- Melt chocolate and butter together and allow to cool slightly (or the eggs will scramble)
- Mix in the espresso
- Add the eggs a little at a time, mixing as you go
- Next in with the coconut sugar, then the almond meal, coconut flour and baking powder and combine
- Spread the chocolate mix into the tin, flattening out the surface as much as you can
- Into the middle of the oven it goes for 20-25 mins until it springs back when pressed. Stick a cake tester, wooden skewer or a knife into the middle and if it comes out a bit gooey, don’t worry it’s grand – gooey is good, once its not gooey all over, then it’s not baked enough and you wont be able to get it out of the tin and you’ll have to just grab a spoon and dig in. All ovens are individuals, like us.
- Allow to cool and then carefully lift the foil wrapped goodness from the tin and slice as you please
- Serve with cream/ice-cream/berries/caramel sauce/creme fraiche/chocolate sauce or just as is.
Ps: I did dust some icing sugar over the top, as it makes everything look prettier, especially for photographs, but it’s not necessary.
I have eaten a fair few already so it’s just as well they’re low sugar, I’m a hopeless case when it comes to restraint, honestly.
See ye next time