The prunes add beautiful natural sweetness to the brownies along with bonus fibre content and disease-fighting polyphenols.
Ingredients
- 100g dark chocolate, coarsely chopped
- 2 eggs, lightly whisked
- 160ml (2/3 cup) pure maple syrup
- 140ml extra virgin olive oil or virgin coconut oil, melted
- 1 teaspoon vanilla essence
- 115g (3/4 cup) plain flour
- 35g (1/3 cup) NESTLÉ BAKERS' CHOICE Cocoa
- 40g (1/3 cup) almond meal
- 70g (1/3 cup) pitted prunes, chopped
- 60g (1/2 cup) chopped walnuts
Method
- Step 1Preheat oven to 170C/150C fan forced. Grease a 20cm square pan and line with baking paper.
- Step 2Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir occasionally until melted. Set aside to cool slightly.
- Step 3Place the eggs, maple syrup, coconut oil and vanilla essence in a bowl. Whisk until combined. Whisk in melted chocolate until well combined.
- Step 4Combine the flour, cocoa and almond meal in a separate bowl, stirring well to break up lumps. Fold egg mixture through flour mixture until just combined. Add the prunes and half the walnuts. Reserve remaining walnuts. Stir to combine.
- Step 5Pour mixture into prepared pan. Sprinkle over reserved walnuts. Bake for 20 minutes or until just firm. Set aside to cool. Cut into 16 squares.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
951 kj
Energy
15g
Fat Total
3g
Saturated Fat
2g
Fibre
3g
Protein
20g
Carbs (total)
All nutrition values are per serve
Notes
For a good low-fructose option, use brown rice malt syrup instead of the maple syrup. Both make healthier alternatives to white sugar. If you want the brownies to be sweeter, add 1/8 tsp pure stevia extract.
- Author: Louise Keats
- Image credit: Al Richardson
- Publication: Taste Magazine
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