Dark Chocolate Chip Brownies

Who could resist the temptation of chocolate? It has such a wonderful smooth and creamy melt in your mouth before biting into that crunchy texture that never gets old.

Next on my list of must-bakes was a tray of rich dark chocolate chip brownies! I see them as a midway point between a biscuit and a cake, but you get it all in one. A crispy outer casing with a spongy inner filling with delicious add-ins.

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Though I haven’t perfected the ideal brownie just yet, this recipe produces the best batch of brownies I have ever created! I do owe some of the credit to Sukrin for inspiring the recipe for this, as well as using there products to make them taste so good.

Rich Dark Chocolate Brownies

Ingredients

  • 30g Coconut Flour
  • 60g Almond Flour
  • 200g pumpkin puree
  • 50g Sukrin Gold
  • 40g cocoa powder
  • 25g coconut oil
  • 25ml milk
  • 3 eggs at room temp
  • 1 tbsp vanilla
  • 40g chocolate chips
  • 30g chopped or whole hazelnuts (or your nut of choice)

Method

  • Pre-heat the oven at Gas Mark 4 (350C)
  • Mix together pumpkin puree and melted coconut oil
  • Break up eggs into a separate bowl and whisk before adding to the mixture
  • Add in the remaining ingredients one a time, stirring together slowly
  • Fold in chocolate chips and hazelnuts carefully
  • Bake for 20-25 minutes, checking regularly with a skewer to see if they are done in the middle
  • Cool for 30 minutes on a rack before cutting, as this will give them chance to hold together
  • Dust with icing sugar (I used Sukrin)

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Be sure to let me know if you try these and tag me on social media with #ButterflyBakesΒ 


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