Heavenly Brownies
Did you know that dark chocolate and raw cacao is a superfoood if eaten in the right amounts?
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Ingredients
200g dark chocolate, 85% cacao, chopped
1 cup of ghee, melted
3 tablespoons (tbsp) of raw cacao powder, plus 2 tbsp to dust
½ tsp of cinnamon
¼ tsp of cardamom powder
6 pasture-rasied eggs, whites and yolks separated
240g (1 cup) of raw honey or 4 tbsp of stevia and monkfruit sweetener
1 cup pecans, chopped
1 cup macadamias, chopped
Method
Preheat the oven to 150°C (300F). Grease a 20cm x 29cm baking tin and line with baking paper.
Bring a saucepan of water to simmer. Combine the chopped dark chocolate, melted ghee and raw cacao powder in a bowl and set over the with the simmering water saucepan (without touching). Stir the chocolate mixture with a spatula or kitchen aid until melted. Once smooth, add the cinnamon and cardamom powder and stir to combine. Remove from the heat and set asides.
Combine the egg yolks and the raw honey in a bowl and beat at high speed with an electric mixer until fluffy. Fold the egg yolk mixture through the chocolate mixture with a kitchen aid.
Whisk the egg whites with an electric mixer until stiff peaks form and you can cut through with a knife. Fold the egg whites into the chocolate mixture with the kitchen aid until well incorporated. Gently fold through the chopped pecans and macadamias.
Pour the brownie mixture into the lined baking tin and level the top with a tablespoon or kitchen aid. Put in the oven and bake for 30 minutes at 180°C or until a skewer inserts in the center of the brownie and comes out clean. Take out the brownies and allow them to cool fully, followed by a 1 ½ hour refrigeration if possible.
Flip the baking tin around to turn the brownies out on a chopping board and cut into your preferred size portions. Dust with the remaining raw cacao powder and serve with fresh berries and whipped cream. The brownies can be frozen for up to 2 months or refrigerated for a week. Enjoy!
