If you want to get your choccy fix and feel good about it, don’t worry, we’ve got you covered!
The secret ingredient to the best tasting brownie is the cacao powder you use. Cell Squared Cacao Powder is Organically and sustainably sourced and known for its rich yet sweet flavor.
Recipe by Jordan Pie
¾ cup blanched almond meal
4 Tbsp coconut flour
6 Tbsp Cell Squared Cacao Powder
6 Tbsp Cell Squared Ghee, melted
4 Tbsp Cell Squared Coconut Butter, melted
6 Tbsp Organic & natural maple syrup (or 8 Tbsp if you like it sweeter)
4 Tbsp thick coconut cream
1 tsp vanilla powder or 2 tsp extract
½ tsp baking soda
Pinch of salt
1 cup dark, quality chocolate (free of additives)
1 cup thick coconut cream
1 Tbsp ghee
Preheat oven to 170C. Line a brownie tin with baking paper.
Add all of the brownie ingredients into a mixer and combine. Taste it, if you like it sweeter add a touch more maple syrup and re-blend.
Pour/ scoop the mixture into the lined brownie tin and spread it out evenly.
Pop it in the oven and bake for 20 minutes.
Remove it from the oven and allow it to cool.
Once it’s cooled, add all the icing ingredients into a small saucepan. Heat on low and mix together with a spatula until just melted. Remove from the heat.
Let it cool completely first, it will thicken up and become spreadable. If there are a few lumps, use a hand mixer to blend/ remove them.
Spread the icing on top of the brownie. Option to garnish with flaky sea salt and cacao nibs. Place it in the fridge to set.
Slice and enjoy at room temperature or straight from the fridge.