Warning!! These bad boys are rich and a chocoholics dream !!

They are so damn delish, a clear winner on the dessert table, and you cant even tell that they are healthy. However, these are rich as hell, so I wouldn’t recommend going over board…. they are still a treat.

They honestly are so quick to make and freeze really well… if you can keep hands off them for long enough.

I recommend to serve with fresh fruit, or nice-cream just to break down the chocolaty-ness.
I even like to add raspberries through the brownie mixture before cooking = EVEN MORE DELISH

INGREDIENTS (*CHOOSE ORGANIC WHEN POSSIBLE)

BROWNIES

• 3/4 Cup GF Flour (or use Spelt, Wholewheat etc)
• 3/4 Cup Raw Cocao
• 1/2 tsp Baking Powder (ensure this is GF)
• 1/2 tsp Sea Salt
• 2 tbsp Coconut Oil
• 2 Large Eggs
• 1 tsp Vanilla Bean
• 1/2 Cup Rice Malt Syrup/Coconut Nectar
• 1/4 Cup Greek Yogurt/ Coconut Yogurt

ICING

• ½ Cup of Coconut Oil (melted)
• ¼ Cup of Raw Cacao Powder
• 1/4 Cup Greek Yogurt/ Coconut Yogurt
• 2 tsp of Hot Water if required

METHOD

Pre-heat fan forced over to 160C. Lightly coat baking tray, with coconut oil/baking paper.

To prepare bownie mix, add to a medium sized mixing bowl, Flour, Cocao Powder, Baking Powder and salt. Combine dry ingredients.

In a separate mixing bowl add, Coconut Oil, Eggs and Vanilla Bean, Rice Malt Syrup and Coconut Yogurt. Whisk wet ingredients until there are no lumps.

Combine the wet and dry ingredients into one bowl and mix gently.

Spread the brownie batter into the baking dish. Place in the oven for 20-22 minutes, or once to desired consistency. 15 mins will give you very frudgey soft brownies, whilst 20 mins will allow them to cook for to a cake consistency.

Cool completely before adding icing.

To prepare the icing melt the coconut oil on the stove (if required) Remove from heat, add Cocao Powder, Coconut Yoghurt and hot water if required.

Spread the icing onto the cooled brownies and ENJOY the rich chocolatly goodness!