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Dark Chocolate Brazil Nut Brownies

It’s important to treat ourselves to sweets every so often. You can feel less guilty about this brownie recipe from THE HAPPINESS DIET because it’s full of antioxidants and has less sugar.

We spent ages perfecting these, ensuring that they were soft, rich, and gooey in the center. Though they are still a treat, you have more control over the ingredients when you are making them yourself. Spelt flour is whole-grain, meaning that it won’t lead to a sugar spike as white flour does, and Brazil nuts contain selenium, which, as we have seen, plays an important role in the immune system. Cacao is a rich source of magnesium and antioxidants.

– Makes about 15 squares –

10 Brazil nuts
4 ounces dark chocolate (ideally 100% cocoa, or use 85%)
1⁄2 cup almond milk
2⁄3 cup coconut oil, plus extra for greasing the pan
1 cup maple syrup
Seeds from 1⁄2 vanilla bean or 1 Tablespoon vanilla extract
2 ounces raw cacao powder, sifted 3 eggs
3⁄4 cup plus 1 Tablespoon spelt flour 1 teaspoon baking powder

1. Preheat the oven to 375°F. Grease a 12 x 8-inch brownie pan and line it with parchment paper. Leave the paper sticking up at the sides to make it easier to lift the brownies out when they are cooked.

2. Roast the Brazil nuts in the oven for 15 minutes, turning them once halfway through. They should be slightly browned. Let them cool, and then chop them coarsely.

3. Put the chocolate, almond milk, coconut oil, maple syrup, and vanilla seeds or extract in a saucepan over very gentle heat, stirring regularly, until everything has melted and you have a rich, glossy-looking batter.

4. Remove the pan from the heat and whisk in the cacao powder.

5. Allow the mixture to cool for 10–15 minutes, and then beat in the eggs. Add the flour, baking powder, and chopped Brazil nuts.

6. Pour the mixture into the prepared pan and bake it in the oven for about 12 minutes. Insert a toothpick; it should come out with a little chocolate residue. If you like your brownies less gooey, put the pan back in the oven for 3–5 minutes, but take it out before the top starts to crack, otherwise the consistency will be more like cake.

7. Remove the pan from the oven and use the baking paper to help you slide the whole brownie onto a cooling rack. Cut it into squares once it has cooled completely.

For more chocolate-y goodness, try this Chocolate Hazelnut Banana Bread Pudding.


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