Double Chocolate Chunk Brownies by Leitchy Creates

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

METHOD

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!

Enjoy,

Leitchy xx

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Fudgy Brownies

Hi everyone! Today I’d like to share a recipe with you from the lovely Emma. I had a tough time choosing as all her recipes look and sound amazing and are mostly centered around breakfast or dessert (or both! check out her latest recipe for Banoffee Pie Oats!) , which is my absolute favorite kind of food.

These fudgy sweet potato brownies look incredible and I can’t wait to make them once I have an oven again!
Do check out her site for more fabulous recipes, as well as all things running-related. Hope you enjoy! xoxo

Ingredients – makes 16 squares (or 12 larger ones)

-1 small sweet potato (about 300-350g)

-150g pitted medjool dates, soaked in boiling water for 10 minutes if necessary

-50g wholemeal spelt flour

-6 tbsp raw cacao powder (roughly 40g)

-4 tbsp virgin coconut oil (60g)

-3 heaped tbsp smooth peanut butter (100g)

-3 tbsp (unheaped) hulled tahini (75g)

-50g coconut sugar plus 2 generous tbsp pure maple syrup

-2 tbsp ground flaxseed mixed with 6 tbsp water to make your “flax eggs”

-1 tsp vanilla extract & a pinch of sea salt

Method:

  1. Preheat the oven to 200C/ fan 180C. Stab your sweet potato a few times with a knife, then bake in the oven for about 55minutes – 1 hour, until tender all the way through. Set aside to cool, then peel away and discard the skin.
  2. Meanwhile, melt the coconut oil, coconut sugar, maple syrup, peanut butter and tahini in a sauce pan over a low heat, stirring constantly until smooth and completely melted. Set aside to cool before stirring through the cacao powder until combined.
  3. Drain the dates (if soaked), then whizz them up in a food processor until mostly smooth, then add the sweet potato flesh and blend until smooth.
  4. Combine the sweet potato mixture with the chocolate in a bowl, adding the remaining ingredients and stirring until combined. Now is your chance to incorporate any optional add-ins!
  5. Grease and line a baking pan with greaseproof paper, then pour in your batter and press down with a spatula. Bake in the oven (at the same temperature as above) for 25-30 minutes, checking after 20 minutes and every 5 minutes after to ensure it doesn’t burn. The edges should be firm and the centre still a bit wobbly – this is perfect, just make sure you leave it to cool in the pan for 10 minutes and then turn it out and leave until entirely cool before cutting into 12 or 16 slices! I love warming them through gently in the oven and serving with Booja booja ice cream!