https://calgaryavansino.com/recipes/simple-cocoa-brownies/
Ingredients
- 140g coconut oil
- 140g coconut sugar
- 50g cocoa powder
- 140g wholemeal rye flour
- 1 tsp baking powder
- pinch of salt
- 1 tsp vanilla extract
- 4 eggs, beaten
To serve:
- Raspberries
- 3/4 cup coconut oil
- 3/4 cup coconut sugar
- 1/2 cup cocoa powder
- 1 cup wholemeal rye flour
- 1 tsp baking powder
- pinch of salt
- 1 tsp vanilla extract
- 4 eggs, beaten
To serve:
- Raspberries
Nothing smells as heavenly as gooey brownies cooking in the oven… it always gets my kids rushing to the kitchen to ask what I’m making! I cut them into little squares with a raspberry (or any berry you have) to make them ideal for little hands. Children – and adults – don’t need massive servings to enjoy a treat.
Preheat the oven to 170C/325F. Line a 20cm/8-inch square tin with baking parchment.
Put the coconut oil in a small saucepan over a low heat to melt. Meanwhile add the coconut sugar, cacao, rye flour, baking powder and salt to a large bowl and mix.
Once the coconut oil has melted, add that to the dry mix with the vanilla extract and eggs, and combine.
Spoon the batter into the lined tine, smooth out and bake for 25 – 30 minutes, until a skewer inserted into the middle comes out with moist crumbs rather than wet batter.
When done, allow to cool in the tin for 10 minutes before removing and allowing to cool completely on a wire rack. To serve, cut into squares and top each with a raspberry. The perfect bite-sized chunks for little fingers.
