Last night I went to a friend’s housewarming and suggested to bring along dessert. I have wanted to try making brownies without flour for a little while so I saw this as the perfect opportunity to do so. They turned out to be delicious and were devoured by all!
These really are quite simple. With only 8 ingredients and 1 bowl, who wouldn’t want to make these fudgy delights!
The batter is quite wet, don’t be alarmed as this makes them even more dense and enjoyable to eat once cooked. The macadamias break up the chocolate taste and add a crunch to the brownies. I feel the cacao would be too overpowering if they weren’t in there.
There should be a nice thin layer on top once cooked, this hardens at they cool and provide the brownies with contrasting textures.
The brownie definitely didn’t last long after this photo was taken!
Macadamia fudge brownies
Makes 20 squares
- 2 cups almond meal
- 8 TBSP cacao
- 1/2 tsp baking soda
- 3/4 cup coconut oil, extra for greasing the pan
- 4 eggs
- 1/2 cup honey
- 1 tsp vanilla extract
- 1/2 cup macadamias
- Preheat the oven to 180 degrees.
- Grease an 28x18cm rectangle baking pan with coconut oil and line the bottom with baking paper.
- In a medium-sized bowl add the almond meal, cacao and baking soda. Mix until well combined.
- Mix in the coconut oil, eggs, honey and vanilla extract.
- Add the macadamias and mix together.
- Place batter into prepared pan and bake for 12-15 minutes*.
- Cool before removing it from the pan. Once cooled, cut into 20 squares and serve. Enjoy!
*Note: if you like them fudgier cook for 12 minutes, if you prefer them more cooked keep in the oven for 15 minutes.
Store in the fridge for up to 4 days in a sealed container! Not that they will last this long though!
I’d love to know what your favourite brownie flavour is?!