Cacao nut butter fudge brownie
Cacao nut butter fudge brownie
Ingredients
- 300 g jar chocolate/cacao and nut butter (I used Ceres Organics Cacao almond crush)
- 4 free-range eggs
- ¼ cup coconut sugar or brown sugar
- salt good pinch
- 1 large ripe banana (very well mashed (until there are no lumps))
- ¼ cup maple syrup (brown rice malt syrup or golden syrup (I used Ceres Organics maple syrup))
- 1 teaspoon vanilla essence or extract
- 2 tablespoons cacao or cocoa powder
- ¼ cup walnuts (hazelnuts or almonds chopped)
Instructions
- 1
Preheat oven to 180degC. Line a square 20 x 20cm baking tin with baking paper.
- 2
Spoon cacao almond crush into a measuring jug and microwave for about 1 minute until soft. Alternatively heat gently on the stovetop until soft.
- 3
Place eggs, sugar and salt in a mixing bowl and use an electric beater on high speed to beat for 4-5 minutes until thick, pale and creamy.
- 4
Add softened cacao almond crush, mashed banana, syrup, vanilla essence and cocoa/cacao powder and beat on low speed for 1-2 minutes or until mixture is well combined. Pour into lined baking tin and bake for 15-18 minutes (15 minutes if you like your brownie to be more gooey/fudgey, and 18 minutes if you prefer a firmer brownie – personally I like mine fudgey!)
- 5
Leave in the tin for 5-10 minutes before removing. Now, here you can either leave it in the fridge to cool if you want it to be more like a fudge (the gooey parts turn into a fudge-like texture), or you can serve it warm, more like a dessert brownie.
