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5 from 1 vote

skinnymixer's Christmas Brownies

Prep Time2 mins
Cook Time45 mins
Total Time47 mins
Course: Dessert
Servings: 12
Calories: 270kcal
Author: Skinnymixers


  • 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


  • 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.


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.


Serving: 55g | Calories: 270kcal | Carbohydrates: 17.1g | Protein: 4.4g | Fat: 19.9g | Saturated Fat: 4.4g | Sodium: 9mg | Sugar: 16.2g