RECIPE

Cacao nut butter fudge brownie

Prep: 10 minutes
Cooks In: 15-18 minutes

Cacao nut butter fudge brownie

Who doesn’t love chocolate fudge and brownie? This recipe is kind of a cross between the two, with the outside being more cake like, and the middle is more fudge/gooey.

This brownie recipe is gluten-free, dairy free and you can make it refined sugar-free too. What’s more, the richness comes from good-for-you crushed almonds. I’ve also reduced the amount of added sugar by adding a mashed banana for sweetness. So you really don’t have to feel guilty about a little piece of this – in fact it would make a fantastic lunch box or morning/afternoon tea treat.

Cook this recipe for 15 minutes if you like it gooey like me, or 18 minutes for a more set centre.

Ingredients

Print Recipe

  • chocolate/cacao and nut butter 300g jar (I used Ceres Organics Cacao almond crush)
  • free-range eggs 4
  • coconut sugar or brown sugar ¼ cup
  • salt good pinch of
  • banana 1 large ripe, very well mashed (until there are no lumps)
  • maple syrup, brown rice malt syrup or golden syrup ¼ cup (I used Ceres Organics maple syrup)
  • vanilla essence or extract 1 teaspoon
  • cacao or cocoa powder 2 tablespoons
  • walnuts, hazelnuts or almonds ¼ cup chopped

Method

Preheat oven to 180degC. Line a square 20 x 20cm baking tin with baking paper.

 

  1. Spoon cacao almond crush into a measuring jug and microwave for about 1 minute until soft. Alternatively heat gently on the stovetop until soft.

  2. Place eggs, sugar and salt in a mixing bowl and use an electric beater on high speed to beat for 4-5 minutes until thick, pale and creamy.

  3. Add softened cacao almond crush, mashed banana, syrup, vanilla essence and cocoa/cacao powder and beat on low speed for 1-2 minutes or until mixture is well combined. Pour into lined baking tin and bake for 15-18 minutes (15 minutes if you like your brownie to be more gooey/fudgey, and 18 minutes if you prefer a firmer brownie – personally I like mine fudgey!)

  4. Leave in the tin for 5-10 minutes before removing. Now, here you can either leave it in the fridge to cool if you want it to be more like a fudge (the gooey parts turn into a fudge-like texture), or you can serve it warm, more like a dessert brownie.

 

 

Comments

  • Phaedra Carter-Wills

    Can I assume that it can be stored in an airtight container without refridgeration necessary? How long will it last for?

    • Nadia Lim

      If you are not tempted to eat it all, should last for about 5 days

  • Veronica Harley

    Can’t wait to try this, but none of the three supermarkets (botany/howick area) stock the cacao and almond butter.

  • Lynn Anderson

    Thanks Nadia – the best texture for a no flour brownie yet, I ammended with way less sugar but a great success. going to make it again for Easter! Lovely recipe, thanks again x

    • Awesome Lynn! Glad you enjoyed it 🙂