Dark Chocolate Fudge Brownies (Gluten Free and Dairy Free)

Baking is my therapy and these dark chocolate brownies do not disappoint.

A few wholesome ingredients means there is extra fibre as well as a yummy crunch from the added walnuts and cacao nibs. Be sure to save the recipe and tag me if you make them😋

Fudgy Dark Chocolate Brownies with Chocolate Almond Ganache

For the Brownies:

• 1.5 cups pitted prunes
• 50g 70% dark chocolate, melted
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 tsp vanilla extra
• 2/3 cup almond meal
• 1 scoop (30g) chocolate pea protein (optional)
• 1/4 cup cocoa powder
• 1/2 tsp baking soda
• 2 large free-range eggs
• 1/4 cup walnuts, roughly chopped

For the Chocolate Almond Ganache:

• 80g 70% dark chocolate, finely chopped
• 1/4 cup unsweetened almond milk
• Cacao nibs for decorating

Instructions:

1. Preheat oven to 180°C (350°F). Line a lightly greased 20cm square tin with non-stick baking paper.
2. Place 1 cup of the prunes in a medium jug and cover with boiling water. Set aside for 10 minutes to soften. Chop the remaining prunes. Drain the soaked prunes and return to the jug.
3. Add the chocolate, oil, maple syrup and vanilla and, using a hand-held blender, blend until smooth.
4. Place all dry ingredients in a bowl and mix to combine. Add prune mixture, eggs and remaining chopped prunes and stir to combine.
5. Spoon the mixture into the tin and smooth the top. Cook for 25–30 minutes or until cooked but still slightly fudgy in the centre. Set aside to cool completely in the tin.
6. To make the chocolate ganache, place the chocolate in a small bowl. Place the almond milk in a small saucepan over high heat and bring to just below the boil.
7. Pour over the chocolate and stand for 5 minutes. Mix until smooth.
8. Spread the ganache over the brownie, top with cacao nibs and let set for 10 minutes before slicing into squares to serve.

Store leftovers in the fridge for up to 7 days. Who wants a batch of these right now?