Dark Chocolate Brownies
What can I say – everyone loves a good brownie. Rich, fudgy & super chocolaty, these won’t last long once you’ve made them.
- 180 g coconut oil, melted
- 100 g raw cacao powder
- 125 g ground sunflower seeds
- 4 large eggs
- 180 g maple syrup (use less if your dark chocolate chunks are sweeter)
- 100 g very dark chocolate, chopped into small chunks
- Sea salt
- Preheat the oven to 170℃ fan forced. Grease & line a 20cm x 20cm baking tin.
- In a small bowl, mix the cacao powder into the coconut oil.
- In a separate larger bowl, whisk together the eggs and maple syrup. Then stir in the ground sunflower seeds and a good pinch of sea salt, until fully combined. Stir in the dark chocolate chunks, then gently mix in the coconut oil/ cacao mixture until fully combined.
- Pour the brownie mix into the prepared baking tin, then pop this into the oven for 20 minutes (check it after 15 minutes as you don’t want to overcook it). It is done when the edges are slightly crusty and the middle is still a little bit soft and gooey. Remove from the oven.
- Allow to cool before cutting into portions (if you can wait that long, which is probably unlikely).