Christmas Brownies
Servings: 12
Calories: 270kcal
Ingredients
- 200 g raw almonds
- 100 g Lindt 70% dark chocolate broken up into squares
- 70 g rapadura or preferred sugar
- 20 g coconut oil
- 1 tsp vanilla essence
- pinch of salt
- 3 eggs
- 70 g water or booze!
- 100 g dried cranberries
- 100 g macadamia nut halves
Instructions
- Grease and line a small square baking dish (8 x 8 in or 2L capacity) and preheat the oven to 180°C or 350°F fan forced.
- Add almonds to mixer bowl, mill for 10-15 sec/speed 9/MC on. Set aside (I set it aside in the prepared baking dish to save on washing up)
- Without washing the bowl, add the chocolate and mill for 10 sec/speed 9/MC on. Scrape bowl down, ensuring to loosen the chocolate from the bottom of the bowl.
- Add coconut oil, sugar, vanilla and salt to mixer bowl. Melt for 4 min/60°C or 140°F/speed 2/MC on.
- Set the timer for 3 min/speed 3/MC off and add eggs 1 by 1, then your reserved almond meal until incorporated.
- Add water, cranberries and nuts and combine for 15 sec/speed 2/MC on.
- Pour batter out into prepared tin and bake until set - about 15-20 minutes. You dont want it to be soft/squishy or it wont be able to be cut.
- Allow it to cool completely and ideally, refrigerate it overnight to allow it to be cut neatly - bring to room temperature before serving.
Notes
Bellini Users
Use your sharp blade for this recipe. At step 2 mill for 15-17 seconds.
After step 5 check that mixture is thoroughly mixed and scrape around bowl with spatula if necessary.
Christmas Fudge Adaptations: 200 g | 7 oz Lindt 70% dark chocolate, instead of 100g 100 g | 3.5 oz coconut oil, instead of 20g no eggs Follow recipe instructions with adjusted quantities... refrigerate overnight before slicing, serve from the fridge.
Use your sharp blade for this recipe. At step 2 mill for 15-17 seconds.
After step 5 check that mixture is thoroughly mixed and scrape around bowl with spatula if necessary.
Christmas Fudge Adaptations: 200 g | 7 oz Lindt 70% dark chocolate, instead of 100g 100 g | 3.5 oz coconut oil, instead of 20g no eggs Follow recipe instructions with adjusted quantities... refrigerate overnight before slicing, serve from the fridge.
Nutrition
Serving: 55g | Calories: 270kcal | Carbohydrates: 17.1g | Protein: 4.4g | Fat: 19.9g | Saturated Fat: 4.4g | Sodium: 9mg | Sugar: 16.2g
