Every cookbook I own seems to include a tempting brownie recipe. Donna Hay and Jamie Oliver are among those responsible for past moments of brownie over-consumption. My latest brownie experiment was inspired not by a cookbook but instead by a newspaper column featuring a recipe from Frank Camorra (of Movida Group).
What I love about Frank Camorra’s recipe is the use of butter and coconut oil. What I don’t love about his recipe is the amount of sugar (castor sugar and raisins are key ingredients). So I set about experimenting to remove (almost all of) the sugar and to dial up the coconut flavour. I also boosted the brownie’s health credentials by using organic eggs and butter and substituting plain flour for wholemeal spelt flour.
Makes 12 small brownies. Considering halving these ingredients if like me you’ll be inclined to eat the whole batch in one sitting.
- 180g butter (ideally organic)
- 2tbsp coconut oil
- 2tbsp cocoa powder
- 200g dark chocolate – at least 70%
- 100g spelt wholemeal flour (substitute with plain flour)
- 1 tsp baking powder
- 1 medium orange
- 4 eggs, lightly beaten (ideally organic)
- 100g nuts – a mix of hazelnuts (roasted and skinned) and walnuts
- Optional – 50g xylitol or 25g stevia (as a substitute for 125g castor sugar)
- Optional – 2tbsp desiccated coconut or coconut flakes
The type of nuts you use is flexible – be so creative. I used hazelnuts and walnuts but almonds and macadamias would be great too.
If you’re keen to really minimise the sugar content then use a dark chocolate with little or no added sugar. Here are my recommendations:
- Loving Earth organic 72% dark coconut bars (sweetened with evaporated coconut nectar) – 19.5g sugars per 100g. See their range of products, all hand-made in Melbourne, here.
- Lindt Excellence 85% extra dark – only 13.1g sugars per 100g (the 70% version has 28g per 100g).
- Green & Blacks organic 70% dark – 28.9g sugars per 100g.
- Melt the butter, coconut oil and 150g chocolate in a bowl over a pot of simmering water. Or if you have an induction cooktop put these ingredients straight into a pan on the lowest setting and they’ll slowly melt.
- In another medium to large bowl mix the baking powder, flour and cocoa powder. If you’re using the optional coconut then add it to the mix as well. At the same time pre-heat the oven to 170C (340F).
- Zest the orange into the melted chocolate mixture and squeeze in a little juice to give it an extra jaffa kick.
- Lightly beat the eggs in a bowl. Then add the eggs and the melted jaffa chocolate into the flour mixture. Stir until it’s all evenly combined.
- Roughly chop the remaining 50g chocolate. Then fold the extra chocolate and the nuts into the brownie mixture.
- If you’re making individual serves like I did then spread the mixture across small oven proof bowls. Otherwise line a 22cm square baking tin with baking paper and pour in the entire brownie mixture.
- Cook in the oven for 30 minutes. Then leave to cool on a wire rack. If you made one large brownie then remove the brownie from the tin and slice.
Serve with cream and/or fresh fruit.
Other posts you might like:
- Mini chocolate & hazelnut cheesecakes
- My rhubarb crumble recipe – only 4 essential ingredients
- No added sugar nutty chocolate-oat cookies