There are just days that call out for something sweet, something chocolatey and something perfect with a cup of tea but then you want it to be healthy too. A huge dilemma, right? These brownies are the answer - chocolatey, soft, and as a bonus - rich in protein too! They are also gluten free, dairy free and GAPS diet friendly - truly ticking all the boxes.
These brownies are super easy to make and can easily be jazzed up with the inclusion of extras like macadamia nuts, ginger, orange - the options are only limited by your imagination and the contents in your kitchen. This is also a recipe the kids can get involved in making - a great chance for them to learn about bringing tasty, sweet, yet whole foods into their everyday diet.
Makes: 20, Prep: 10-15mins, Cooking: 35mins
½ cup coconut flour
½ cup cocoa powder
3 tbs Thankfully Nourished Collagen Peptides
1 tsp bicarb soda
¼ tsp salt
1/3 cup melted butter
½ cup honey
Preheat oven to 160 degrees C.
Sift dry ingredients together into a bowl and give them a stir to combine.
In a small saucepan, melt butter and add honey. Allow to cool.
In a separate bowl, crack 6 eggs and then whisk in the butter and honey. Add dry ingredients and stir until well combined.
Grease a rectangular baking dish (approx. 20 x 30cm) and pour brownie mixture in. Cover with foil.
Bake for 15 minutes then remove foil and continue to bake for another 20 minutes until set (generally, brownie recipes call for uncovered baking first and then covering but we have found that covered baking first gives the best results).
The perfect baking time for these brownies will vary from oven to oven so keep a close eye on them to ensure they are cooked just right in your oven.
Allow to cool and slice into small squares. Enjoy on their own or drizzled with fresh cream.
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