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Bec's Happy Holiday Banging Brownies

Bec’s Banging Happy Holiday Brownies Gluten and Dairy free 3/4 cup coconut oil 1 tablespoon cocoa powder 3/4 cup dark chocolate, coarsely chopped 2 eggs 1 cup coconut sugar 2/3 cup almond flour 1 cup of fresh or frozen berries 1/2 cup pecan nuts- crushed 1 teaspoon vanilla extract. 1/2 teaspoon salt Pinch of ground clove and cinnamon Step 1: Preheat oven to 180°C. Lightly grease a 4cm-deep, 27cm x 17cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at both long ends.

Step 2: In a medium bowl, whisk the almond flour, salt, and cocoa powder together.

Step 3: Place coconut oil and chocolate in a saucepan on a low heat, stirring regularly until completely melted and smooth. Add the coconut sugar. Whisk until completely combined. Set aside for 5 minutes to cool.

Step 4: Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir. Mix until light and fluffy. Do not overbeat the batter at this stage or your brownies will be cakey.

Step 5: Sprinkle the flour mixture over the chocolate mixture. Add a pinch of cinnamon and clove. Using a spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

Step 6: Pour half the mixture into prepared pan. Sprinkle with raspberries and crushed pecans. Pour over remaining mixture. Bake for 30-35 minutes or until just firm to touch. Don't over bake! Allow to cool completely in pan.

Step 7: Lift brownie from pan. Cut into squares Serve: with fresh raspberries, a dollop of natural yogurt, and sprinkle of tumeric..Yum- Enjoy!! Note: Brownies are best kept in an airtight container in a cool place, or in the fridge if the weather is very hot. Brownies can also be stored in the freezer for up to 3 months.

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