Is there anything better than chocolate brownies? Double chocolate chunk brownies of course!!
… Which is why I’m so excited to be sharing this recipe by my wonderful friend, gifted chocolatier, raw treats creator and boss lady Jordan Leitch from Leitchy Creates. If you’re in Sheffield, keep your eyes peeled for her stalls where you can buy her fabulous creations. For the rest of us, luckily her artisan chocolate boxes are available to order online. I’ve had two of them and they were both an absolute delight (trust me, I’m not just saying that because she’s my friend 😉 ) She also shares tons of inspiring recipes, so definitely go check her out! Hope you enjoy these brownies and have a wonderful day! xoxo
Morning morning! I thought I’d share a wonderfully indulgent, luxury, gooey, moist, fudgey, rich and all round incredible brownie recipe to get you through the week! These warm are some what magical! Drizzle them in nut butter and nice cream and you’ll be in a really magical wonderland! Trust me, these may be the best brownies you’ll ever make! Big statement I know and because I don’t know how wide your brownie pallet is, I’m going with may… But be sure to let me know if they’re the best! Because they’re certainly the best I’ve ever had!
INGREDIENTS – MAKES 16
1 can of butterbeans, drained and rinsed
220g ground almonds
80g buckwheat flour
85g raw cacao powder
2 pinches of salt
300ml hazelnut milk
60g coconut oil
100g almond butter
100ml maple syrup
100g coconut sugar
1 tsp vanilla extract
45g raw chocolate, cut into chunks – I used Well and Happy zesty bar
Preheat the oven to 180 degrees and line a square tin with parchment.
Pop the first set of ingredients into a food processor and blend until combined and smooth.
Pop the second set of ingredients into a small pan and place over a low heat.
Once melted and combined, pour the contents into the blender with the first set of ingredients and blend until smooth.
Add the chocolate chunks and pulse to combine.
Pour the brownie batter into the lined tray and level with a spactular.
Pop in the oven for 25 minutes – cooked through.
Remove from the oven and cut into 16 slices, leave to cool a little before removing from the tin and popping on a wire rack to cool fully.
Try warm with cinnamon nice cream!