Chocolate Brownie

GLUTEN FREE, DAIRY FREE, SOY FREE, PALEO, FODMAP FRIENDLY (option)

It wouldn’t be right if I didn’t share my brownie recipe with you all.    
This is a crowd pleaser.  I’m yet to encounter a guest who hasn’t asked for a second piece.
Straight from the oven it is soft, melty and gooey with a light crunchy top and chewy edges.  I would actually go so far as to say that it is even better on day two, if that is even possible…and if it lasts that long!

Recipe
1 ½ cups almond flour
1/2 cup cacao powder
1 tsp homemade baking powder (or store bought GF baking powder)
Pinch of salt
1/3 cup raw honey (or maple syrup if your belly doesn’t like fructose)
1/3 cup coconut oil
1 tsp vanilla essence
3 eggs
¾ cup pecans roughly chopped (macadamias work beautifully too)
70 g 70%-100% dark chocolate, roughly chopped

Method
Preheat your oven to 160C and line a slice tin with baking paper.
Place the dry ingredients in a mixing bowl and stir to combine.
Gently melt the honey and coconut oil together. 
Add the vanilla essence to your melted honey and coconut oil and mix into your dry ingredients until well combined.
Whisk the eggs well and mix them into your brownie mixture.
Gently fold the pecans and chocolate through your brownie mixture.
Now pour your mixture into the prepared slice tin and spread out evenly with a spatula.
Bake for 8-10 minutes.  Don’t worry if your brownie looks a bit gooey when you take it out of the oven, this is a good sign!  Leave to cool for at least 15 minutes before slicing yourself a generous piece of this decadence.
Enjoy!

Someone is a leetle bit excited about tucking in!