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Slightly Salted Chocolate Brownies

Okay, I might be breaking the rules a little bit here since technically these aren’t particularly healthy. However, we do all need a treat every now and again! I’ve also been asked for this recipe from a couple of people, so they must be rather yummy…

 

I’ve done a bit of successful experimenting with this recipe by using half wheat flour and half coconut flour. Being naturally low-carb and gluten-free, coconut flour is very healthy compared to your traditional flours. However, because of its very high fiber content, it is incredibly absorbent and can be difficult to bake with. Sadly using 100% coconut flour would almost certainly end in disaster, so stick to 50:50 for this recipe.

 

Ingredients

 

150g Jersey Butter

100g Cacao Butter

200g Dark Chocolate

30g Wholemeal Flour

30g Coconut Flour

200g Dark Muscavado Sugar

3 Eggs

½ tsp Vanilla Powder (or 1tsp of Vanilla Essence)

2 tbsp Cacao Powder

1 ½ tsp Salt Flakes

½ tsp Baking Powder

 

Optional Extras for Protein Brownies

75g High Quality – Naturally Sweetened – Vanilla Protein Powder

 

 

Method

 

Line a 20cm x 20cm tin with baking parchment and set the oven at 190c (170c for a fan oven). Melt together the jersey butter, cacao butter and 100g of the chocolate in a blow above a simmering pan of water. Stir the melting contents regularly.

 

In a separate large mixing bowl whisk up the eggs for a couple of minutes, then whisk in the sugar and vanilla powder until they are thoroughly mixed. Measure out the flours, baking powder and cacao powder (and protein powder for protein brownies). Bit by bit sift and fold these into the eggs and sugar using a wooden or plastic spoon until they are completely combined.

 

Now that the butter and chocolate is completely melted, begin to pour this into the eggs, sugar and flour. Again do this bit by bit and fold the mixture in gently.

 

With the remaining 100g of dark chocolate, use a knife to chop this up into medium sized chunks. Add the chocolate chunks and the salt flakes to the mixture and stir well.

 

Pour the mixture into the lined baking tray and transfer it into the over. Bake for around 20 minutes, when completely cooked the surface of the brownie should appear crackled. To double check that it is fully cooked, poke it with a knife, when you remove the knife it shouldn’t have any brownie mixture stuck to it.

 

Once fully cooked, remove the brownie from the oven and set the tin on a wire rack to cool. When they have cooled sufficiently you can take them out of the tin and divide them up into approximately 12 brownies!

 

I hope you enjoy :)

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