RECIPE
DOUBLE CHOCOLATE BROWNIES By Dani Gavriel
Ingredients 14 brownies
225g / 1 cup of coconut oil or unsalted butter 1 each bar of good quality milk and dark chocolate (totalling 330g) 90g or 1/2 cup of coconut sugar or brown sugar 1 tablespoon vanilla extract 1/2 teaspoon salt 3 large eggs, beaten 180g / 1 ¼ cups plain (all-purpose) flour 1/2 teaspoon of baking powder 1 tbsp dark cocoa powder 60g / 1/2 cup of crushed walnuts and pecans Non-stick cooking spray, coconut oil or butter for greasing
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Method
Grease your 20 x 20cm baking tin. Break up all your chocolate into cubes and melt along with a tablespoon of coconut oil or butter. Mix all of your dry ingredients and add the melted chocolate, vanilla essence and beaten eggs. Bake for 25 to 30 minutes (depending on just how gooey you like them!) at 190°C convention / 180°C fan / Gas Mark 4 to 5. Serve each one with a scoop of vanilla bean ice cream.
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