Gooey Chocolate Brownies from the first forty days

I loved reading Heng Ou’s First Forty Days in my first pregnancy, and this is one recipes from her book I loved and super easy! I’ve made small adaptions as I found these ingredients make the best brownies out of my attempts. Gluten & Dairy free unless you choose to add dairy milk of course. A great postpartum snack full of healthy fats and proteins to curve any blood sugar spikes from the chocolate & sweetner.

Ingredients

  • 3/4 cup cacao powder

  • 3/4 cup almond meal

  • 1/4 cup buckwheat flour

  • 3/4 cup organic maple syrup (could use coconut sugar too)

  • 1 cup of almond butter

  • 2 eggs

  • 3/4 cup of milk of choice

  • 2 tsp vanilla extract

  • 1 tsp baking powder

  • 1/2 salt

  • 150 grams of dark chocolate chunks (I use Whittakas Dark Ghana)

  • 100 grams of dark chocolate (for extra flavour)

How to:

Preheat the oven to 165 degrees. Grease a 33x23cm baking pan or pop in baking paper.

Add the first 9 ingredients, mixing well.

Double boil the 150 grams of chocolate and once melted add it to the mix. Stir it in a few times leaving some swirls if you wish.

Then add the chocolate chunks to the mix and once that’s done, pour it into the baking pan.

Bake the brownies for 30 minutes, rotating them after 15 minutes to make sure they bake evenly.

The brownies are done when the edges are firm, but the insides are still gooey and melty. If they are too gooey, bake for a few more minutes.

Let them cool for 10 minutes before eating!
Can cut into 12 large brownie pieces or 24 small bite sized peices. Don’t cut too soon or it will crumble!

Tish McNicol