I highly suspect you are going to laugh knowingly at my latest dessert recipe. Of course... it’s another chocolate brownie.
I have done a couple of them already on the blog but honestly that’s because they are my go-to when I want something sweet! My previous incarnations are Chocolate and pecan made with black beans and Chocolate and raspberry made with chickpeas.
These new brownies don't use a bean as the base this time, but simple old plain flour. They are incredible rich and decadent and they have a stunning ginger nut crumb to bring the whole thing together.
I'll go as so far as to say they're the best yet on the blog, and that's saying something as a chocolate brownie connoisseur!
What do you reckon? Let me know if you make the recipe - I'd love to know what you think. Tag me on socials, I absolutely love seeing your recreations.
GINGER NUT CRUMB
- 85g roughly chopped nuts. Use a mix of whatever you have, I used 15g Brazil nuts, 35g walnuts and 35g macadamia nuts
- 1 tsp ground ginger
- 1/2 tsp allspice
- 1 stem ginger ball, finely chopped (you can buy stem ginger from Buy Whole Foods Online*)
- 2 tbsp stem ginger syrup or maple syrup
- 200g macadamia nuts (you can buy them from Buy Whole Foods Online*)
- 200g coconut oil
- 200g dark chocolate, broken into pieces
- 150g maple syrup
- 140g plain flour
- 40g cacao powder
- 1/4 tsp baking powder
- 4 eggs
- 3 tbsp nut butter (I used almond, use whatever you have)
- 100g milk chocolate roughly chopped into chunks
- 2 tbsp cacao nibs
- Put the nuts for the ginger crumb into a food processor or NutriBullet and blitz until chopped. Don't go for too long, it's nice to still have chunks. Tip them into a bowl together with the other ginger crumb ingredients, stir together and leave aside.
- Pre-heat the oven to 180°C. Line a 23cm baking tray with greaseproof paper.
- Roughly chop 100g of the macadamia nuts and finely grind the remaining 100g in a food processor.
- In a large bowl over a pan of simmering water, melt the coconut oil and dark chocolate and stir until smooth. Add the chopped macadamia nuts and stir to coat. Set aside to cool.
- In a large bowl (or the bowl of an electric mixer), mix together the 100g of finely ground macadamia nuts, maple syrup, flour, cacao powder and baking powder. Slowly add the eggs and beat until combined.
- Stir in the chocolate mixture and nut butter. Fold in the milk chocolate chunks and cacao nibs until evenly mixed.
- Pour the brownie mixture into the prepared tin and smooth the surface using a spatula. Spread the ginger nut crumb evenly on top then bake for 25-30 minutes. Don't overcook because you want it to be gooey in the middle! Cover with foil if the ginger nut crumb is catching and burning.
- Allow to cool in the tin then carefully transfer onto a board and slice into chunky squares. Delicious served with ice-cream, crème fraîche or natural yoghurt.
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*Disclosure: I am an ambassador for Buy Whole Foods Online and some links in this article may be affiliate links. If you’d like to know more about Buy Whole Foods Online, please visit the Buy Whole Foods Online website for more details. Any purchases made through this/these link(s) are at no extra cost to you but give The Flourishing Pantry a small commission. Thanks!