Posted by Renée Leonard-Stainton on 18 April 2011 - 10:17pm

Chocolate Pecan Brownies

This is the kind of recipe that you need to safely tuck away in your repertoire ready to cook up for someone who 'boo-hoos' anything that is this 'n that free. These popular morsels get the pre-requisite brownie tick for being lightly flaky on top, slightly gooey in the middle and decandetly rich to boot. Why bother with butter?

Method

Heat oven to 180 ° and lightly grease a 20 cm square tin
Melt the chocolate in a small pan placed over a slightly larger pan of simmering water
Cream the coconut butter and coconut sugar for 2 mins and then add eggs, the vanilla and chocolate
Stir in the almond meal, baking powder, salt and pecans
Pour the mix into the tin and bake for 35 mins
Cool in tin and then cut into squares

Ingredients

Serves 15

50g sugar-free dark chocolate
100g of coconut butter or oil
200g coconut sugar
2 free-range eggs, beaten
75g of almond meal
½ teaspoon of baking powder
110g of chopped pecans
1 teaspoon of vanilla extract
Pinch of sea salt

Nutrition Bite

Chocolate - it ain’t all bad! Studies show that chocolate is high in antioxidants (the free-radical smashers!) and it’s also a reputed aphrodisiac (chocolate dipped strawberries with a side of champagne anyone…?) It ain’t all good though…these benefits are derived from eating dark chocolate, not milk or white. Aim for at least 70% cocoa solids and like anything good (sigh) moderation baby, moderation!

Comments

Cooking Girl - 4 May 2012 - 11:03pm

These sound/look AMAZING! CG

Renée Leonard-Stainton - 29 May 2012 - 4:59pm

Thanks! I've gotta say...these are probably my fave treats I've posted on the site to date. The coconut sugar makes them so rich and soft yet chewy.*obsessesd* x

Morgan - 2 July 2012 - 8:34pm

How does one procure (or make) coconut butter? These look devine. xx

Renée Leonard-Stainton - 3 July 2012 - 11:12am

Hi Morgan, coconut butter has some of the 'meat' of the coconut mixed with the oil (I've only ever bought it pre-made) In actual fact, I have also just used the plain oil (hard at room temperature) and it works perfectly fine. So...thank you for the question as I will now change the recipe so that you can confidently use either option! x

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