Fudgey Dark Chocolate Brownies

Sometimes you just gotta give in and treat yourself to something as indulgent as these.⠀

After weeks of eating clean and exercising, my body has been craving chocolate for a while now so I thought I’d give these brownies a go. I have managed to lose 2.5kg during lockdown, and although that isn’t much, I'm now 80% closer to my goal since I started my fitness journey and I'm so proud of myself! I'm a huge chocoholic so figured brownies would be a great reward! ⠀

The aim was to make them as healthy as possible, but not compromise on the taste and texture, and I think they’re definitely a success! These brownies are all kinds of delicious – they have a luscious gooey fudgey texture, and an amazing little crunch as you eat them! The secret...? *GROUND ALMONDS & DEMERARA SUGAR* plus you get a lovely hint of almond in the taste. Using 85% dark chocolate, they’re not overly bitter nor sweet – they are just literally THE BEST brownies I have ever tasted and they’re super easy to make!!⠀

INGREDIENTS:

• 125g 80%+ dark chocolate - chopped

• 1/4 cup coconut oil, softened at room temperature (not melted)

• 3 medium eggs, room temperature

• 1 cup demerara brown sugar

• 1/2 cup ground almonds

• 1/2 cup plain flour

• 1/4 cup cocoa powder

• pinch of salt

• 1/2 cup dark chocolate chunks (you can cut up the dark chocolate you've used above)

• handful of dark chocolate chips

METHOD:

1. Pre-heat the oven to 180 ºC and line an 8x8 inch (20x20 cm) baking tray with greaseproof/baking paper.

2. In a heat-proof bowl above a pan of simmering water, melt the dark chocolate and coconut oil together then set aside.

3. In a large mixing bowl beat together the eggs and sugar until pale and fluffy.

4. Slowly drizzle in the melted chocolate while whisking. Whisk until the chocolate is fully mixed in.

5. Sift the almond flour, cocoa powder and salt into the egg-chocolate mixture, then gently fold in these ingredients (using a spatula) until no clumps remain.

6. Stir the chocolate chunks into the brownie batter, then transfer the batter into the prepared baking tray. Smooth out the top, and sprinkle over the chocolate chips.

7. Bake for 18 - 20 minutes, or until an inserted toothpick comes out with moist crumbs attached (for fudgey brownies) or even with some half-baked batter attached (for gooey brownies).

8. Cut into 16 squares and serve the brownies still warm, or allow to cool then cut up.

NOTE: They will keep well in a cool dry place in an air tight container for 3 - 4 days.