Fudgy Double Chocolate Red Currant Brownies

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Preparation time: 20min

Cooking time: 15-20min

SF, DF, WF, VG, Great for Kids (GF Option offered)

It’s been a while since I made some brownies and I wanted to really perfect this recipe to ensure we had some seriously amazing ones to munch on for Christmas.

I am so happy with this recipe.  These brownies are utterly delicious and everything that a proper brownie should be. Fudgy, squidgy, moist, sweet and rich…. and doesn’t taste at all healthy in any way.

Also there is a secret ingredient inside that may sound weird but works like a treat with chocolate.  Beetroot! Earthy, rich and sweet and the perfect ingredient to use in my view to add extra moistness.

These are a real winner with the kids too and won’t send them bonkers with all the refined sugar. My daughter has already polished off a few quite happily.  Just a little note, maybe don’t give them before bedtime as they are full of pure cocoa and they may be up for hours after!

I added the beautiful Red Currants to add a lovely Christmas Festive feel to them but you can also leave them out and they’ll be just as delicious.

Enjoy!

Nx

INGREDIENTS(Makes 16)

280g Wholemeal Spelt Flour (Use Buckwheat Flour for Gluten Free)
2tsp Baking Powder
1 pinch Sea salt
115g Raw Cocoa Powder
115g Coconut Oil
150g Coconut Sugar
200mls Maple Syrup
115g Beetroot Puree (1 Medium Beetroot) (You can use 1/2 Cup mashed banana or the same measurement of apple sauce if you’re scared to try beetroot)
220mls Brown Rice or Almond Mlk (Or any non-dairy milk)
100g Red Currants
100g Sugar & Dairy-Free Chocolate Buttons or Chocolate Chips (I used Om Bar ones and they are delicious)

Method:

– Pre-heat oven to 170degrees C
– Mix all dry ingredients together sieving first
– Peel and chop your beetroot to a food processor and mix till a smooth puree. Then mix all wet ingredients together (including coconut oil & puree, but leave out chocolate buttons) and whisk or blend till creamy and smooth.
– Mix wet and dry ingredients together
– Finely mix in chocolate buttons.
– Add to an oiled baking or brownie dish
– Finally add all your red currants on the top and push them in with your fingers so they are half merged into the brownies.
– Then bake in the oven for 15-20min or until a knife comes out relatively clean when poked through the middle.
– Once done take out and leave to cool for at least 15min
– Then cut into even pieces and serve
– Voila! Enjoy x

 

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