These delicious fudgy chocolate brownies will make a perfect alternative to Easter eggs this Easter Sunday.
Easter Sunday is just around the corner and we have a chocolate treat to help celebrate the weekend.
TV chef and food writer Jeeny Maltese has shared her delicious fudgy brownie recipe that will more than make up for a lack of Easter eggs.
Ingredients:
–125g 80%+ dark chocolate, chopped
–1/4 cup (50g) coconut cream from a can
–3 medium eggs, room temperature
–1 1/4 cups (100 – 175g) coconut sugar
–1 cup (90g) almond flour
–1/4 cup (30g) cocoa powder
–pinch of salt
–1/4 cup dark chocolate chips (optional)
Toppings (optional):
–50g dark chocolate, melted
–25g coconut cream, melted
–Frozen Raspberries
Instructions:
1. Pre-heat the oven to 180 ºC and line an 8×8 inch (20×20 cm) baking pan with greaseproof paper.
2. In a heat-proof bowl above a pot of simmering water, melt the dark chocolate and coconut cream together. Set aside.
3. Using a stand mixer with the whisk attachment, or a hand mixer with the double beater attachments, whisk the eggs and coconut sugar until pale, fluffy and tripled in volume. This will take about 5 – 7 minutes.
4. Slowly drizzle in the melted chocolate while whisking on low speed. Whisk until the chocolate is fully incorporated.
5. Sift the almond flour, cocoa powder and salt into the egg-chocolate mixture, and gently fold in the dry ingredients (using a spatula) until no clumps remain.
6. Stir most of the chocolate chunks and chips into the brownie batter, then transfer the batter into the prepared baking tray. Smooth out the top, and sprinkle over the rest of the chocolate chips.
7. Bake in the pre-heated oven at (180 ºC) for 18 – 20 minutes, or until an inserted toothpick comes out with moist crumbs attached (for fudgy brownies) or even with some half-baked batter attached (for gooey brownies).
8. To increase the deliciousness, spread dark melted chocolate on top, dab coconut cream spots and swirl with a spoon or sprinkle some raspberries bits.
The brownies can be stored in a closed container for one week but it’s unlikely they will last that long!
