Ingredients
A) Dry Ingredients
- 50 g Coconut flour
- 40 g Hershey cocoa powder (unsweetened)
- 1 tsp baking powder
- 1/4 tsp Xanthan gum
- 250 g icing sugar
- 1 pinch salt
B) Wet Ingredients
- 225 g unsalted butter (melted)
- 4 large eggs (beaten)
- 1 tsp vanilla essence
Nuts and Chocolates
- 75 g Crushed walnuts
- 50 g chocolate chips
Tool
- 7 x 7 inch Square baking tray
Instructions
- Preheat oven to 165°C.
- Lay parchment paper on a 7×7 inch baking tray. Set aside.
- Add ingredient (A) in a mixing bowl, mix it evenly. Sieve the mixture to remove any impurities or lumps.
- In another mixing bowl, add in ingredients (B) and mix evenly.
- Pour (3) into (4) gradually and mix well.
- Drizzle walnut and chocolate chips onto the brownie batter, stir to ensure that it is well distributed.
- Pour the mixture into lined baking tray and baked for 30 minutes.
- Cool completely in pan on wire rack. Cut into squares.