Skinny Choc Cherry Brownies
Skinny Choc Cherry Brownies
Ingredients
- 40g (1/3 cup) almond meal
- 35g (1/3 cup) desiccated coconut
- 35g (1/3 cup) dark cocoa powder
- 30g (1/4 cup) arrowroot (tapioca flour)
- 45g (1/4 cup) brown rice flour
- 2 1/2 tbsp xylitol
- 1 tsp ground cinnamon
- Large pinch of sea salt
- 125ml (1/2 cup) maple syrup, plus 1 tbsp, extra
- 2 eggs
- 80ml (1/3 cup) melted coconut oil
- 90g (1/3 cup) Greek-style yoghurt or coconut yoghurt
- 150g fresh cherries, pitted, halved
- 1 tbsp brandy
- 100g dark chocolate (85% cocoa), melted, cooled
- 2 tbsp flaked coconut
Instructions
- 1
Preheat oven to 170C/150C fan forced. Grease base and sides of a square 19cm (base measurement) cake pan. Line with baking paper.
- 2
Combine almond meal, desiccated coconut, cocoa, arrowroot, rice flour, xylitol, cinnamon and salt in a large bowl. Make a well in the centre. Whisk maple syrup, eggs, oil and yoghurt in a jug.
- 3
Place cherry, brandy and extra maple syrup in a microwave-safe bowl and microwave on High for 1 minute 30 seconds. Stand for 2 minutes. Strain liquid into egg mixture, reserving cherries. Add egg mixture and melted chocolate to dry ingredients. Stir until smooth and combined. Spoon into prepared pan. Smooth surface. Sprinkle with cherries and press slightly into batter. Sprinkle with flaked coconut. Bake for 30 minutes or until just firm, but still slightly fudgy in the centre. Cool completely in the pan. Cut into squares.
30 min
