Soft brownies
Servings: 9 squares
Ingredients
- 80 g dark chocolate 70% lactose-free
- 2 tablespoon coconut oil
- 2 eggs
- ¼ cup (60 ml) maple syrup
- ½ cup (125 ml) spelt flour
- ½ cup (125 ml) almond flour
- 1 tsp. baking powder
- 1 pinch salt
- ¼ cup milk (or unsweetened almond milk)
- ½ tsp. vanilla extract
- ¼ cup chopped walnuts optional, for crunch and good fats
Instructions
- Preheat oven to 180°C (350°F) and grease a square baking pan (8x8 in.). Melt the dark chocolate with the coconut oil in a bain-marie or in the microwave. Mix until smooth.
- In a bowl, whisk together eggs, vanilla and maple syrup until lightly fluffy.
- Add the melted chocolate and milk and mix well.
- Stir in flours, baking powder and salt. Mix gently until smooth.
- Pour the batter into the mould and add the chopped walnuts (if using).
- Bake for 18-20 minutes, until the center is slightly set.
- Cool completely before cutting into squares and serving.