Nutty Fudge Brownies
Ok, I know, I know... I shared a photo of these really fine looking double chocolate cookies just a few days ago on my ig stories. However I whipped up some bomb brownies with a special ingredient this weekend for our weekly/weekend treats topped with one too many nuts and coconut and couldn't not share them with you this Sunday. I mean what's a full week like without something sweet to nibble on in the evenings?
I was kinda going for those Little Debbie nutty fudge brownies because I thrived off of those and swiss rolls growing up... remember them? Even though these remind me of my childhood processed snacks these are 100% made with wholesome ingredients and if you really want me to break it down for you, they are free-from oil, refined sugar, eggs, grains, dairy, etc., etc. I think you get the picture... Little Debbie would probably not approve but hey, I am famous for taking those childhood classics and giving them a nourishing twist.
Great British Bake Off is in full swing so I would highly advise that you turn it on, get in the kitchen, and whip these babies up because you definitely won't regret them. Last thing, the secret ingredient that are in these brownies is chickpea juice or aquafaba which makes the brownies fluffy, it sounds weird but trust me on this one!
Alrighty, that's all from me for the day and I hope you have a wonderful week!
Print the recipe HERE.
Nutty Fudge Brownies
Makes: 9 Brownies
juice from 1 can of chickpeas (yes I know it sounds strange but strain out your chickpeas over a mixing bowl, trust me on this one).
2/3 cup coconut sugar
1/4 cup honey or maple syrup
1/4 cup sunflower butter (you could also use almond or hazelnut)
1/2 cup + 1 Tbsp cacao powder
1 cup chickpea flour or gram flour
3/4 tsp baking soda
1-2 pinches of sea salt
1 cup of roughly chopped nuts (I used hazelnuts and almonds)
4 tbsp of flaked coconut
(optional) Chocolate chips/chunks
Method: Preheat the oven to 350F (180C), and line an 8 x 8 brownie pan with parchment paper. In a bowl mix together the chickpea juice, coconut sugar, and honey/maple. Whisk in the nut butter and keep whisking until well combined. Add in the cacao powder, chickpea flour, baking soda, and sea salt. Continue to whisk until all ingredients are incorporated. Add the batter to the lined baking tray, evenly distribute the nuts and coconut over the top and bake for 30 minutes. Allow to cool on a cooling rack for 30-40 minutes. Cut into 9 squares and devour.