I call these gratitude brownies. Gluten free, grain free, dairy free, sugar free and nut free, these brownies not only make you feel grateful for all of the ingredients they contain that enrich life here on earth, but also for every single thing going on in your life at this moment in time. You could call them stress-releif brownies, you could call them break-up brownies, you could call them holiday-blues brownies. What i'm trying to say is, no matter what life is throwing at you, making (and then demolishing) a batch of these brownies will make none of it matter. You'll instantly feel grateful for all the good in your life, focussing on everything positive (predominantly, the brownies that sit before you), and momentarily leaving behind any bad/negative thoughts/issues/situations. It's like these brownies take your problems and pack them away into an insignificant little box never to be found, creating more space for you to dwell on the positive aspects of your life. I guess you could call them feel-good brownies, but thats a little generic. Name them as you see fit. Today, these are Easter brownies. And also it's-so-grey-outside-lets-brighten-things-up brownies.
Makes 10-12 large brownies, or enough batter to split between two tins for thin brownies.
300g Coconut Oil
120g Cacao Powder
Pinch of Salt
1 Teaspoon Vanilla Extract, Bean Paste or Seeds from Fresh Pods
200g Coconut Palm Sugar
2 Tablespoons Agave
200g Buckwheat Flour
1 Teaspoon Maca
1-2 Tablespoons Brown or Golden Linseeds, to top
+ These brownies are incredibly decadent and dense. They aren't fluffy or cake-like, and once chilled in the fridge they stiffen and begin to resemble fudge. For a cakier, lighter version, use less coconut oil and use ground almonds and dates, instead of buckwheat flour and sugar. I'll develop a precise recipe for these in the next couple of weeks.
Preheat the oven to 180c. Grease a heat proof dish with a little coconut oil. (You can line the tin with baking paper, but if the mixture sticks to that, it isn't as fun to salvage and is extremely frustrating to separate the paper from the brownie).
Start by melting the coconut oil in a large sauce pan over a low-medium heat. Whisk in the cacao powder, vanilla, maca and agave. In a separate bowl, measure out the flour and salt. In another bowl or a wide mouth jug, whisk the eggs with the sugar until completely combined. When the coconut oil and cacao has dissolved and come together, remove from the heat and allow to cool for a few minutes. Then, whisk the sugar and egg mixture into the chocolate, working quickly to avoid allowing the egg to cook in the warmth of the chocolate. Next, add the flour, a few large tablespoons at a time, and whisk constantly. When everything is combined, pour the batter into your prepared tin and bake for 30-45 minutes. I like to take mine out when the middle is still a little gooey, as they will continue to cook as they cool, and this will leave the middle incredibly chewy. If you cook them for too long, they may end up too dry.
+ I prefer these cold having been chilled in the fridge. Serve with coconut cream or top with avocado cream, almond butter or tahini frosting.
+ This recipe fills an entire tin about 5cm deep. I made large brownies then cut them in half as they are so rich and dense it was almost too much. You could simply halve the mixture to make your brownies flatter/thinner, or split the mixture between a couple of tins. Alternatively, use a larger tin, or shallow baking trays with high sides, and make really flat brownies to serve canapé style. (see picture above, with almond butter topping)