Makes 12, Can be made with GF baking powder

Freezes well

 

Ingredients​

• 100g (4oz) good quality dark chocolate (70% cocoa solids for flavour) 

• 150g (5 ½ oz) coconut oil, butter at room temperature100g (4oz) stevia/xylitol

• 2 ripe bananas, mashed

• 4 large eggs, preferably free-range or organic, beaten

• 2 tsp vanilla extract (not artificial vanilla flavouring)

• 150g (5 ½ oz) ground almonds

• 2 tsp baking powder (gluten free if necessary)

• 25g (1oz) cocoa powder

• 200g (7oz) hazelnuts, chopped

 

Directions​:

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• Preheat the oven to 180°C/350°F/gas mark 4.   Line a 22cm (9in) square baking tin with baking paper.

• Melt the 100g of chocolate over a double burner

• Cream the oil, butter and xylitol until soft and fluffy, then either blend in the rest of the

• ingredients in a food processor or, to do it by hand: beat in the chocolate, bananas, beaten eggs and

• vanilla extract and then stir in the chocolate chips, ground almonds, baking powder, cocoa powder and

• chopped hazelnuts.

• Pour the mixture into the prepared tin and bake for around 20 minutes or until the mixture no longer

• Wobbles when shaken and the top is just firm to the touch.   You don’t want to cook it for too long or the

• Brownies will lose their squidgy quality. Leave to cool then cut into slices for serving.