Cookie meets cake…with a crisp outer shell and a chewy, gooey centre. Ridiculously delicious, this brownie is definitely high on the wholefood indulgence scale. If you’re cutting down on sugar, you can substitute some of the coconut sugar with granulated stevia – just know that you’ll lose some of the delicious caramel flavours. Warning – share this one with friends, or wear your fat pants. Either / or.
- 1/2 cup coconut oil melted
- 3/4 cup coconut sugar
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup spelt flour
- 3 tbsp almond meal
- 2 tbsp cacao powder
- 2 small eggs (or 4 tbsp of aquafaba)
- 1/2 cup finely grated zucchini
- 3/4 cup chocolate chips (sugar and/or dairy free as needed)
- 1/2 cup milk/mylk of choice
- Coconut yoghurt, to serve.
- Pre-heat the oven to 180ºC.
- Mix together the coconut oil and coconut sugar, baking powder, salt, flours and cacao.
- Add the egg or aquafaba and zucchini, mixing to form a dough.
- Stir through half the chocolate chips.
- Add the milk a little at a time, until the dough begins to resemble batter, then pour into a baking dish.
- Bake for 20-30 minutes until only the entire point has a bit of giggle when shaken.
- Remove and scatter with remaining chocolate chips, then dollop over coconut yoghurt.