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Triple Choc Chunk Brownies
Cook Time
35
minutes
mins
Servings:
15
STUFF YOU NEED
For the Brownies
3
eggs
2
cups
blanched almond meal
1/2
cup
butter or coconut oil
softened
1/3
cup
rice malt syrup or honey
1/4
cup
any nut butter
1/4
cup
coconut milk
canned
2
tsp
vanilla extract
1
tsp
baking powder
100
g
sugar free chocolate
chopped
1/2
cup
macadamia nuts
chopped
pinch
salt
For the frosting
1
banana
1 1/4
cup
shredded coconut
1/3
cup
butter or coconut oil
softened
1/4
cup
any nut butter
2
tbs
raw cacao powder
1
tbs
rice malt syrup or honey
1
tsp
vanilla extract
NOW WHAT
Preheat oven to 180C (350F) and line a 20 x 20 cm (8 x 8 inch) tin with baking paper.
In a large bowl mix the almond meal, cacao, baking powder and salt.
In a smaller bowl, mix the eggs, butter, rice malt, nut butter, coconut milk and vanilla until smooth and combined.
Add the wet ingredients slowly to the dry ingredients and mix until well combined.
Lastly, add the chocolate and nut chunks, stir.
Transfer the batter into the tin and place into oven for 15 minutes.
Allow to cool completely before turning out and frosting.
For the frosting
Simply place all ingredients (except the banana) into a blender or food processor and whiz until smooth and combined.
Add the banana and whiz again until thick and smooth.
Cover the brownies with the frosting a grate a little extra chocolate on top.
Cut into squares and enjoy!