Chocolate Brownies, YUM!

Oh come on, who doesn’t love a decadent chocolate brownie?!

Raw or baked, brownies are actually quite versatile in the ways you can put them together. This recipe is actually created from a biscuit recipe that my Grandmother (who’s now 98) used to make for us when we were kids.

She made them as a ginger cookie – sharp, crunchy and buttery. I’ve made them many times as gingerbread men with the children, and as a rich chocolate chip cookie dough.

I’ve created several raw brownie recipes that I teach in my Raw and Healthy Chocolate Workshop and that we just love to whip up, but I really wanted to create a baked version.

Taking my Grandmother’s original ginger cookie recipe, I converted it to a brownie that when cooked lightly, is slightly crunchy on the outside and soft and gooey on the inside – especially when eaten warm!

These brownies are really quite simple to make and require only one bowl and a brownie tin, before being cooked in the oven.

This recipe is taken from my raw and healthy chocolate eBook,

“Easy Chocolate Delights, Real Food Sweet Treats”

Download your copy now!

Macadamia Brownies

Dry –

1 ½ cups organic spelt four (or plain flour if no grain issues)
1 cup coconut or rapadura sugar
½ cup raw cacao powder
1 cup raw dark organic chocolate chips or cacao nibs
1 teaspoon cinnamon
Pinch of celtic or Himalayan salt
½ teaspoon bi-carb soda
¼ cup chopped macadamias

Wet –

130g grass fed organic butter, melted
1 free-range egg
1 teaspoon maple syrup
1 teaspoon vanilla extract

Method:

Preheat oven to 165 degrees celsius and line a square brownie tin with baking paper.
Dry – Sift flour, cacao, cinnamon, bi-carb and salt into a bowl. Stir through the rapadura sugar and dark chocolate chips (or cacao nibs) until evenly mixed.
Wet – Melt the butter. A glass pyrex jug is perfect for this. Add in the egg, maple syrup and vanilla extract and whisk with a fork.
Pour the wet ingredients into the dry mix and use the back of a wooden spoon to mix well. The mixture will appear slightly crumbly.
Tip the brownie mixture into a brownie tin lined with baking paper.
Bake for approximately 15 – 20 minutes at 165 degrees, or until the brownie crust appears stable.

Be CAREFUL not to overbake your brownie!

Again – be careful not to over cook!

Bon Appetit!!

Viki xo

About Viki

Viki Thondley is a Mind-Body Wellness Specialist and qualified Holistic Counsellor, Food, Stress & Lifestyle Coach, Meditation Therapist, and Eating Disorder Recovery Coach who inspires women to shift from dieting and restriction to whole-self nourishment, self-care and healing. Recovered from bulimia nervosa and the many years of hormonal imbalances, food prison and self-sabotaging behaviours’, Viki is an inspiring coach, speaker and event host who also provides personalised holistic programs, workshops and retreats to instil self-love, happiness, body confidence and real food freedom. She is author of “Achieving Your Wellness: Create a Life You Love” and “Healthy Chocolate Delights: Real Food Sweet Treats”.

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