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.
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
- 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)
- 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)
Be sure to let me know if you try these and tag me on social media with #ButterflyBakes