I love my brownies soft and moist with some nice chunky bits inside. This is the perfect recipe for it! Enjoy.
100g dark chocolate (ideally 85% cacao), we love Origin Peru 85%
150g butter or coconut oil or a mixture
½ c tigernut flour
¼ c hazelnut meal
¼ raw cacao
3 tbsp honey or rice malt
1 tsp salt
Extra chocolate, chopped
Activated Walnuts, chopped
Preheat the oven to 180 degrees C.
Place chocolate with 50g of the butter or oil in a bowl set over a pot of simmering water. Once melted set aside to cool slightly.
Mix all dry ingredients in a bowl. In a separate bowl, cream butter with honey with a hand held mixer, then add 1 egg add a time until fully incorporated. With the mixer running, spoon in the melted chocolate until all is creamy. Then add dry mixture and fold in with a wooden spoon.
If too dry, add a splash of coconut milk. The mixture should have a thick porridge consistency.
Pour into rectangle tin lined with baking paper and spread out evenly. Scatter chopped chocolate bits and walnuts over the batter gently pressing down. Bake for 15-20 min at 180 degrees. Don’t wait for a skewer inserted to come out clean. We want it moist! Let cool to enjoy.