DECADENT CHOCOLATE BROWNIE
- 140g cacao wafers
- 240g rapadura sugar
- 250g butter, softened
- 3Tbsp cacao powder
- 4Tbsp (heaped) buckwheat flour
- 2tsp baking powder
- 4 eggs
Optional extras: Handful of cranberries, handful of pecans or walnuts and handful of shaved coconut.
Heat oven to 170deg celsius.
Process cacao wafers and sugar together in a food processor or Thermomix until fine. Add remaining ingredients and blend well. Pour mixture into a lined baking dish. You can sprinkle over the optional extras at this point and press into the mixture if you desire. Bake for approximately 15-20 minutes – or until a skewer comes out clean. Serve with fresh cream (dairy or coconut) and a decadent Chocolate Ganache if you really fancy an even more intense chocolate indulgence!
- 120g rapadura sugar
- 50g cacao wafers
- 300ml cream or coconut cream
Combine all ingredients into a double boiler gently stirring until it is all melted and the sauce begins to thicken. You can also make this in your Thermomix as follows:
- Combine and grind the sugar and wafers for 12 seconds on speed 6.
- Add the cream and heat on 70C for 5 minutes on speed 3.
- Allow to cool and drizzle over cake, fruit or brownie!
Thanks for clicking on this yummy recipe! Before you make it you need to know I am not a fancy chef! Neither am I an expert cook who aspires to measure everything. Writing recipes is in fact rather difficult for me as I am a creative, touch, taste and smell-as-I-go kinda girl! I realise this does not suit all personality types, forgive me, so if you would like better measurements or descriptions for the kind of recipe I present it might be a good idea to google something similar as I am sure there would be plenty out there based off the same principles as these recipes!! The sharing of these recipes is just an outlet for my creative flair! Good luck – I mean – enjoy! Kim x