If you follow us along on Instagram (click here if you're not yet on board!), you'll know that we promised you the recipe to what we've been making, literally on repeat, over here. Because let's be honest - what could be better on a lazy winter afternoon than the smell of rich cocoa wafting from a warm oven?
This recipe is simple to bake, super tasty and is also refined sugar, gluten and dairy free (unless, like us, you serve it with spoonfuls of double cream!). Best of all, it can be made in one bowl and is ready in 30mins. Enjoy!
INGREDIENTS 1/4 cup melted coconut oil 1/2 cup raw cacao 1/2 rice malt syrup 2 large free-range or organic eggs 1/2 cup desiccated coconut 1 tsp baking soda 1 tsp vanilla paste
METHOD Preheat oven to 160 degrees. Prepare a small, shallow baking dish with baking paper. Place melted coconut oil, raw cacao and rice malt syrup in a medium sized bowl and hand whisk well until smooth. Add one egg and whisk to combine. Add second egg and whisk again until mixture is smooth and glossy. Add the vanilla paste and desiccated coconut then sift in the baking soda and stir to combine. Pour mixture into prepared dish and put into the oven for approx 25 mins. Now go and find your favourite book, throw and wait patiently for your brownie to be ready! When you remove your brownie from the oven, it should feel quite soft, but the edges should be coming away from the sides of the paper. If you can wait to let it cool a little, it will slice better, but if you can't wait, (we don't judge) then just dive right in. We serve ours with double cream - but it would also be delicious with ice-cream or even coconut yoghurt.
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