These are a healthier take on conventional brownies, using almond meal, walnuts, olive oil and a touch of stevia. But despite their health credentials, they are still fudgy and totally delicious, just like a proper brownie should be.
100g dark chocolate, roughly chopped
2 eggs, lightly beaten
2/3 cup pure maple syrup or rice malt syrup
1/8 heaped tsp pure stevia extract powder
130g (140ml) extra virgin olive oil or virgin coconut oil
1 tsp vanilla essence
115g (3⁄4 cup) plain flour
35g ( cup) quality cocoa
40g ( cup) almond meal
60g (1⁄2 cup) finely chopped walnuts
70g ( cup) pitted prunes, chopped (optional)
Preheat oven to 170°C. Grease and line a 20cm square baking tin.
Melt chocolate in a heatproof bowl set over a saucepan of just-simmering water, making sure the bowl does not touch the water. Use a metal spoon to stir occasionally until the chocolate melts and is smooth. (Alternatively you can gently melt in microwave or place bowl in pre-heating oven for 3–5 minutes, stir and repeat until melted and smooth). Remove from heat.
Place eggs, maple syrup, stevia, olive oil and vanilla essence in a large bowl. Whisk until well combined. Whisk through melted chocolate
until well combined.
Combine flour, cocoa and almond meal in a separate bowl, stirring well to break up any lumps. Fold egg mixture through flour mixture, stirring to combine. Add half of the walnuts and prunes (if using) and stir to combine.
Pour mixture into prepared tin. Sprinkle over remaining walnuts and prunes. Bake for 20–25 minutes until firm (they should hold together nicely but still be soft and fudgy). Set aside to cool. Cut into squares.