double choc brownie
we're yet to meet anyone who doesn't love a fudgey brownie every-now-and-then.
but why have any old brownie when you can enjoy one with more goodness, just as much flavour and no sugar crash!
give this one a go when the mood strikes you, made with our cacao blend.
1 x sachet cacao fudge Belly Blends
2 tblsps cacao
1/4 cup rice malt syrup
2 cups almond meal
pinch himalayan sea salt
1/4 cup coconut oil
3 tblsps almond butter
1/4 cup choc buttons/chips (we used dairy free) + extra for topping
combine all dry ingredients in a bowl and mix. add egg, oil and almond butter and stir until combined. fold through choc chips or chopped buttons and spoon into a square cake tin lined with baking paper.
sprinkle with extra choc chips or chopped buttons and bake for 20 minutes at 180 degrees.
remove from the oven and cool on a wire rack. enjoy warm or cooled if it hangs around long enough!
store in an air tight container for up to 3 days.