Let me tell you one thing, there is never not a good reason to make a batch of chocolate brownies.
Imagine you have a first date and want the house to smell good, just bake them – plus you got a pretty convincing treat for that special someone. Or you want to cheer somebody up ( yes yourself included ) then it is always a good time to make them. Or maybe just for the sake of the incredible taste? Well, like I said you can do them on any occasion and sometimes don’t need any words or justification. You just need your mouth and come out with a chocolate covered smile! That’s it. So this is why I for myself do not need any words or a long story telling you why I made them three times last week or why they taste so good. I think the cute little brownies do speak for themselves and with this recipe they never proof you wrong. Wether they give you comfort, act as a soul food, satisfy your sweet tooth, are set as a gift made with love or a snack for guests…
Maybe just one other fact: they are healthy!
So now there really is no reason left why you are still reading this and aren’t already baking!
Dark Chocolate Brownies
I made some Hazelnut milk the day before and used the leftover pulp as the base for a homemade nut butter. But any nut milk/butter will be fine here. Made by yourself or store bought, just check if it is a hundred percent nuts and natural.
3 cups Spelt Flour
1 1/2 cups Coconut Sugar
2 Tbsp Baking powder
2 Tbsp Flax seeds + 6 Tbsp wam water
1/2 cup Maple Syrup
1/2 cup Hazelnut Milk
1 1/2 cups Cacao Powder
2 1/2 cups boiling water
8 Tbsp Coconut oil
1 bar of dark chocolate (dairy free)
1 tsp good quality salt
Hazelnut Chocolate Topping
1/2 cup Cacao powder
1/2 cup Maple syrup
3 Tbsp Hazelnut butter ( any nut butter works here)
Mix the flax seeds with water in a little bowl for a few minutes. Set aside.
Preheat the oven to 175°c.
In a large bowl combine the flour, baking powder, salt, cacao powder.
Let the coconut oil melt over a hot water bath, cut the chocolate bar in little pieces and add to the oil. Add the sugar to the chocolate oil when its completely molten. Stir until the sugar is dissolved. Add the syrup, milk and the flax gel.
Take a little pot and bring the water to a boil.
Slowly combine the wet ingredients with the dry in the large bowl, adding the hot water in carefully in steps.
Place parchment paper on a slim brownie backing pan. The dough should be quite runny but not too much, so check and add more water or some more flour. Put the slushy dough into the pan.
Bake for 16 minutes.
Simply combine the cacao powder with the syrup and nut butter in a small bowl.
Let it cool down a bit before adding the cream on top.
They last 3-4 days in the fridge if you actually have leftovers!