2 large, organic eggs
2 tsp. vanilla extract
1 cup unsalted nut butter (I used macadamia and my own home made slightly crunchy almond butter) but the original recipe called for hazelnut which I think could be incredible.
¾ cup / 100g coconut sugar ( I substituted this for honey- really because it’s all I had in my kitchen at the time of the craving)-if you are choosing to use honey or maple syrup you need 125ml.
1 tsp. baking soda
100g dark chocolate (I used a combo of 85% and some cocoa nibs, again because that’s what I had in my kitchen), roughly chopped ?a pinch of
I also added about 50ml of cocoa powder, to make it a little more chocolatey.
Teaspoon of Himalayan salt.
And then I thought to add in a handful of dried cranberries to the mix to add some flavour.
1. Preheat oven to 160°C.
2. In a small bowl whisk eggs and vanilla extract together. Set aside.
In a measuring cup, combine coconut sugar or honey, ¼ tsp. fine grain himalayan salt, and baking soda.
3. Measure out the nut butter and place in a large bowl. Add the egg mixture, stir thoroughly to combine. Add the honey mixture and fold together.
The dough will be very thick. Add about half of the chopped chocolate, and the cocoa powder and cranberries using your hands if necessary to incorporate.
4. Press the dough into a parchment-lined (20x20cm) brownie pan, or in my kitchen it was a cake tin.
Sprinkle the remaining chocolate over the top and press each piece slightly into the dough.
5. Bake for 25-30 minutes until the brownies are golden brown, but still just a little bit gooey inside.
Original recipe can be found below: