WE spent ages perfecting these, ensuring that they were soft, rich and gooey in the centre.
Though they are still a treat, you have more control over the ingredients as you are making them yourself. Spelt flour is wholegrain, meaning that it won’t lead to a sugar spike as white flour does.
10 Brazil nuts
125g dark chocolate (ideally 100% cocoa, or use 85%)
100ml almond milk
150g coconut oil, plus extra for greasing the tin
250ml maple syrup
Seeds from 1⁄2 vanilla pod or one tablespoon vanilla extract, 50g raw cacao powder sieved, three eggs
130g spelt flour
1 teaspoon baking powder
Preheat the oven to 190°C. Grease a 30cm x 20cm brownie tin and line it with baking parchment. Leave the paper sticking up at the sides to make it easier to lift the brownies out.
Roast the Brazil nuts in the oven for 15 minutes, turning once halfway through. Leave them to cool, and then chop them up coarsely.
Put the chocolate, almond milk, coconut oil, maple syrup and vanilla seeds or extract in a saucepan over a very gentle heat, stirring regularly, until everything has melted and you have a rich, glossy-looking batter.
Remove the pan from the heat and whisk in the cacao powder.
Allow the mixture to cool for 10-15 minutes, and then beat in the eggs. Add the flour, baking powder and chopped Brazil nuts.
Pour the mixture into the prepared tin and bake for about 12 minutes. Insert a cocktail stick and it should come out with a little chocolate residue. If you like your brownies less gooey, put the tin back in the oven for a further 3-5 minutes but take it out before the top starts to crack, otherwise the consistency will be more like cake.
Remove the tin from the oven and use the baking paper to help you slide the whole brownie on to a cooling rack. Cut it into squares once it has cooled completely.