Secret Ingredient Fudgy Brownies
“I like to keep my brownies in the fridge overnight before indulging. They will firm up a little and taste even better... if you can wait that long that is! These puppies also freeze very well if you have leftovers...which I doubt!!!”
By Lisa Beaumer |
Featured in Desserts
Ingredients
Dry:
- 100g Monkfruit sweetener
- 50g cacao powder
- 33g coconut flour
- 25g flaxseed meal
- 10g baking powder
- 3g baking soda
Wet:
Ganache:
- 55g Cocobella Coconut Yoghurt
- 13g powdered peanut butter
- 20g Cacao powder
- 80g Sugar free Maple Syrup
Method
- Mix dry ingredients in a bowl
- Drain two tins of peas and blend with all the wet ingredients
- Add wet mix into your dry mix and stir to combine. Be careful to not over mix. If the batter is too thick, add more Cocobella Coconut Yoghurt. If it’s too thin, add coconut flour.
- Grease a 8×8 tray, pour in mix and bake @200 degrees for 40 minutes. You can basically eat this raw so when unsure, underbake instead of overbake!
- When cake is cool, mix the ingredients for the ganache and pour over your cake.
- Decorate and enjoy!!!
