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Cacao nib brownies
These cacao nib brownies are the ultimate celebration of chocolate in its raw, unprocessed form. With just 8 ingredients you too can enjoy delicious fudgy brownies. (They’re also vegan!)
But best of all? You’d never know that these superfood cacao powder brownies are good for you!
Ingredients
2 bananas
175g coconut sugar
3 tbsp sunflower oil or other unflavored oil
3 tbsp plant-based milk
100g self-raising flour
4 tbsp Naturya cacao powder
Method
1
Preheat your oven to 180C / 350F / gas 4.
2
Line a 23 X 23 cm (9 inch by 9 inch) cake tin/brownie pan with greaseproof paper.
3
Mash the bananas in a large bowl using a fork until smooth.
4
Add in the sugar, oil, milk and mix until combined.
5
Fold in the flour, cacao powder followed by the cacao nibs and cacao butter drops.
6
Pour the brownie batter into the lined cake tin / brownie pan.
7
Bake for approximately 30 minutes, until the brownies start shrinking away from the sides of the tin.
The centre should feel a bit springy and a skewer inserted should come out clean.
8
Allow the brownies to cool completely before cutting and serving.
Method
1
Preheat your oven to 180C / 350F / gas 4.
2
Line a 23 X 23 cm (9 inch by 9 inch) cake tin/brownie pan with greaseproof paper.
3
Mash the bananas in a large bowl using a fork until smooth.
4
Add in the sugar, oil, milk and mix until combined.
5
Fold in the flour, cacao powder followed by the cacao nibs and cacao butter drops.
6
Pour the brownie batter into the lined cake tin / brownie pan.
7
Bake for approximately 30 minutes, until the brownies start shrinking away from the sides of the tin.
The centre should feel a bit springy and a skewer inserted should come out clean.
8
Allow the brownies to cool completely before cutting and serving.
About maca powder
What makes these cacao powder brownies so special is the combination of cacao powder, cacao butter and cacao nibs.
And no, these aren’t spelling mistakes. Cacao and cocoa are actually quite different. Cacao is the bean in its natural state. Cocoa is cacao in its roasted, processed form.
Handpicked content: Cacao powder: Benefits, uses and differences to cocoa powder
One of the main reasons to use cacao instead of cocoa is that it is a superfood as a result of its high levels of antioxidants and other important vitamins and minerals.
It’s more nutrient-dense than cocoa too as many of these nutrients get lost during the roasting process.
Cacao and cocoa also taste differently too. Cacao has a bitter, slightly earthy flavor that is a bit like unsweetened dark chocolate. The result is a richer, more decadent brownie.
Making these brownies couldn’t be easier - you end up with warm brownies that are the perfect mix of cakey and gooey. Ideal for satisfying a chocolate craving!
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