Stock up your freezer with these healthy little treats that are incredibly moreish!
Prep time: 10 minutes
Cooking time: around 45 minutes
Makes: 24 brownies
Ingredients
- 100g dark chocolate 90% cocoa solids
- 250ml boiling water
- 300g almond flour
- 50g fine dark cocoa powder 100% cocoa solids
- 225 ml extra virgin olive oil
- 75ml maple syrup (sugar-free and keto-friendly option)
- 20ml organic pure vanilla extract (grain and gluten free option)
- 7 eggs
Method
- Preheat your oven to 170C / 150c fan / gas mark 3 and flick the kettle on
- Line a 22cm baking tin with baking parchment (note: greasing the tin with olive oil will help the parchment stick)
- Sift the cocoa powder into a medium bowl and whisk in the boiling water to achieve a smooth paste then whisk in the vanilla extract and set aside to cool
- Add the olive oil, eggs and maple syrup into another medium bowl and whisk on high for a couple of minutes to achieve a thick pale cream. Reduce the speed to medium and add the cocoa paste until it’s fully combined. Add the almond flour and briefly combine on low speed
- Use a spatula to scrape down the sides and mix a little then pour into the prepared tin
- Bake for around 45 minutes (a cake tester should come out with just a few sticky crumbs)
- Cool for 10 minutes then ease out on to a large serving plate and portion the brownies
Perfection when eaten by a roaring log fire 🙂
Ps. I usually freeze a couple of batches and defrost as necessary. The freezing process firms up the texture which improves the taste, in my opinion. Once cooled, wrap in two layers of Clingfilm then one layer of foil. Make sure you thaw thoroughly before eating 🙂
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