You’ll only need a few minutes to throw the batter for these delicious macadamia flour brownies together. They just might be the tastiest brownies you’ll ever have, and they’re naturally gluten-free.
±30 minutes cooking time
- 1 cup macadamia nut flour (or substitute almond flour)
- 1 cup coconut sugar
- 1/2 cup raw cacao powder
- 2 large eggs , preferably at room temperature
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/3 cup chocolate pieces, chopped from your favourite dark chocolate
- Preheat the oven to 180ºC and line an 20cm square pan with parchment paper.
- In a large bowl combine the macadamia nut flour, coconut sugar, cacao powder, eggs, coconut oil, baking soda, vanilla, and salt, and stir well to form a thick batter. It will be thicker and stickier than a traditional brownie batter, so mix well to break up any lumps.
- If adding the chopped chocolate pieces, fold most of them into the batter but set aside 2 tablespoons to sprinkle over the top. Transfer the batter to the prepared 20cm pan, then press the batter evenly into the bottom of the pan. Sprinkle the reserved chopped chocolate pieces over the top.
- Bake at 180ºC for 25 to 30 minutes, or until the centre doesn’t jiggle when the pan is gently shaken. If using a larger pan, the brownies might cook a little faster, so be sure to keep an eye on them around the 20 to 25 minute mark. The brownies will puff up in the oven, and then deflate slightly as they cool.
- Let the brownies cool for about an hour before slicing them into squares. Store in an airtight container in the fridge for up to 5 days.