A little chocolate treat now and then doesn’t hurt especially when it’s guilt free; and who can resist a soft and gooey brownie? This recipe is not only delicious but gluten-free too, using ground almonds instead of flour. The natural sweetness and moisture from the bananas help cut down on the amount of fat and added sugar required. A rich source of protein is found in the nuts and eggs, which help slow down the release of sugar from the chocolate.
100g dark chocolate [70% cocoa]
50g finely chopped into chips
150g coconut oil, butter or dairy free margarine
2 ripe bananas, mashed
4 large eggs [free-range or organic, beaten]
150g ground almonds
2tsp vanilla extract
2tsp baking powder
25g cocoa powder
200g hazelnuts, chopped
Preheat oven at 180˚. Line a 22cm square baking tin with baking paper.
Melt 100g of chocolate over a bain marie or in the microwave.
Cream the coconut oil, butter or margarine and xylitol until soft and fluffy, beat together the chocolate, bananas, beaten eggs and vanilla extract then stir in the chocolate chips, ground almond, baking powder, cocoa powder and chopped hazelnuts.
Pour the mixture into the prepared tins and bake for around 20 minutes or until the mixture no longer wobbles. Do not over bake as the mixture will lose its softness.
Leave to cool and cut into slices for serving.
Recipe taken from Patrick and Fiona McDonald Joyce’s book “Delicious, Healthy Sugar-free”
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