Gluten-free hazelnut brownie ingredients
- 2 ripe bananas
- 4 eggs (large)
- 150g of organic dark chocolate
- 2 teaspoons vanilla extract
- 5 (25g) teaspoons good dark cacao powder
- 2 teaspoons baking powder
- 150g ground almonds (not too fine)
- 150-200g of organic coconut oil
Separate ingredients
- 200g hazelnuts chopped into pieces
- 50g of organic dark chocolate chips
PS:
Castor sugar (brown 100g), stevia or xylitol are all optional but you’ll get the same result with sweetness if you use very ripe bananas (sugar is high in ripe bananas)!
You can change your ingredient variants to include goji berries or raisins and I’ve also used cashews and brazil nuts instead of hazelnuts at the end. For a richer version, you can use organic milk chocolate and if you leave out the baking powder, it makes a delicious dessert.
Method
- Preheat the oven (20mins to 180 degrees)
- Gently heat the 150g chocolate (low heat) on the stove
- Then whizz the rest of the ingredients (except the hazelnuts and dark choc chips) in a blender/Vitamix. I do the almonds in the mix too, because it keeps them from going too smooth or into a nut butter
- Add the melted chocolate into the mix
- Chop up the hazelnuts into pieces and add to the already blended mix
- Chop the 50g of dark organic choc into pieces and add to the already blended mix
- Do not blend further – just mix through with your spatula
- Pour into a tin (not too deep)
- Bake for 20mins on 180 degrees. The mixture must not move on top when you give it a shake – then it’s ready
- Cool and cut into squares
- Enjoy!
