Chocolate & Sea Salt Brownies
Ingredients
- 2 eggs (at room temperature)
- 0.67 cup or 80 g of ground almonds
- 0.25 cup or 80 g of cacao powder
- 0.5 cup or 130 g of coconut oil
- 1 or 200 g of coconut sugar
- sea salt to decorate
Directions
- Step 1:
Preheat your oven at 350 F / 175 C (fan oven).
- Step 2:
Beat the eggs and add the coconut sugar, followed by the ground almonds and a pinch of salt. Mix well.
- Step 3:
Add the melted (but cooled down) coconut oil and the cacao powder, mix gently as the cacoa powder is fine.
- Step 4:
Pour in a greased muffin tray (I use coconut oil) lined with baking paper. Bake at 350 F / 175 C (fan oven) for 18 minutes.
- Step 5:
Let it cool down and decorate with sea salt flakes.
Enjoy!! I love having these with a cup of coffee. Total treat but not too naughty. - Step 6:
*if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 80g or 2/3 cup of almond flour can be replaced with 50 g or 2/3 cup of quinoa flour.
Storage Tips
Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.
Comments(1)
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Raksha Devane
Please update the recipe with storage instructions please, ty.