Because when there’s any kind of Brownie in the house, it becomes Brownie Land …
You can’t half tell I’m writing this on a Friday with an opening like that!
I’m quickly stopping by to post this recipe as a few people said they’d like to try it (have I mentioned before how happy that makes me?). These were what I made when I was craving chocolate earlier in the week (with my tea, after dinner, while watching Bachie… just me?). They hit the spot and were really easy.
Now I know that you know me and you won’t be surprised when you see I put actual butter in these, but I still call them #healthynothard as they are lighter (25 grams of butter is almost just air, right?), they are refined sugar free and although I personally have no reason to avoid gluten, they ended up gluten free. Coconut flour is fabulous for adding extra sweetness to sweet treats like this without actually adding sweeteners!
I think so, anyway.
OK! Recipe –
- 2 free range eggs
- 2 tbsp of honey
- 2 cups of milk (of your choice)
- 25g of butter, melted
- 4 tbsp of cacao powder
- ¼ of a tsp of baking powder
- 10 tbsp of coconut flour
- 2 tbsp of natural, smooth peanut butter
- Line a small baking dish (mine was rounded, but 20cm x 10-15cm should be fine, depending how high you like your brownie) with baking paper.
- Lightly whisk the eggs, then add honey, milk and butter. Stir well.
- In a separate bowl, combine the cacao powder, baking powder and coconut flour.
- Add the dry mixture to the wet mixture - it should be a thick batter. Adjust with milk or flour if needed but add very little coconut flour at a time (it soaks up liquid like it hasn't had a drink in 3 years)
- Spread the mix in the baking dish.
- Dollop the top with peanut butter and swirl around with a skewer or knife.
- Bake at 180c for 10-15 minutes or until a skewer comes out clean.
I’ve planned a lot more time to work on my own recipes and my own thing here at Healthy Natty, so stay tuned (especially through July!).
Big love to all,