Chocolate fudge brownies
Yields 12 pieces.
Equipment
- Food Processor
- 5 inch backing pan with 2 inch overhang on both sides
- Rubber spatula
- Whisk
Ingredients
- 1/2 cup zucchini, grated
- 3/4 tbsp dates soaked
- 1/8 cup coconut flour
- 1/4 cup raw cacao powder
- 4 TBS almond butter
- 1/3 cup golden flax seeds ground
- 1/3 cup hazelnuts ground into flour
- 1 pinch cayenne
- 1/8 ts cinnamon
- 1/8 ts vanilla
- 1 pinch salt
Instructions
- Process all dry ingredients of the base in a food processor, then add dates and blend until the mixture sticks together.
- Line a 5 inch square baking pan with parchment paper and leave about a 2-inch overhang on both sides.
- Transfer the brownie dough into the pan and press it firmly down so you have a smooth surface. Place in fridge to set and continue with the glaze.
- To make the glaze combine all ingredients in a small bowl and mix well with a whisk.
- Pour the glaze over the brownie dough and place the pan into the freezer to set for an hour.
- Use a large knife to cut the brownie into the desired size.
Notes
Stores well in freezer, just take them out 20 minutes before eating.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @nina_nirankar on Instagram and hashtag it #chocfudgebrownies.
