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Hazelnut Chocolate Brownie with Chocolate Mayonnaise Recipe

Ingredients

  • 125 ml either melted salted butter, ghee, macadamia oil or coconut oil it works with all of them!
  • 2 heaped tsp baking powder
  • 1/3 cup cocoa powder + 1 tbsp (dutch processed or raw cacao)
  • 180 ml rice malt syrup or 150ml quality honey
  • 3 eggs
  • 2 tbsp coconut cream
  • 1/2 cup coconut flour
  • 1/2 cup hazelnut meal (for thermomix, grind up 3/4 cup hazelnuts, preferably activated on speed 8 for 10 seconds or make in your food processor
  • 1 heaped tsp vanilla bean powder OR 1 pod, cut and scraped OR 2 teaspoons vanilla extract)
  • 50 g dark chocolate (optional. I used Alter Eco 85% which is dairy free so my little guy could tuck in)
  • 120 g chopped nuts I LOVE LOVE LOVE macadamia pecan combo (Nuts also aren’t needed here if you don’t have / want the added expense)

Chocolate Mayonnaise

  • 1 organic, pasture-raised egg yolk
  • 75g avocado
  • 50g coconut cream ‘top’ (meaning, refrigerated coconut cream that you open the can of and just use the top, really solid bit. Use the rest for smoothies, porridge or hot chocolate)
  • rice malt syrup or honey to taste – Do not freak out that I haven’t put a measurement!  Start with 50g. Taste. Add more if you fancy. I say to taste because my sugar tastes have decreased so dramatically, that I don’t want newbies to reducing sugar to make this and think YUCK. hehe!  (rice malt syrup for fructose free version)
  • 50g raw cacao powder

Instructions

  • Preheat oven on 180C / 350F (non fan forced)
  • Pop your chosen fat in your bowl – melted first in a pan if needs be (thermomix, stirring speed, 1:30 for butter, or 1 min for ghee, 100C).
  • Add everything else in the pudding list except chopped chocolate and nuts and mix well with handheld mixer or food processor for 20 secs OR thermomix speed 7, 15secs.)
  • Then add all chopped chunks and stir through with either a wooden spoon or speed 3, 4 seconds for TM users)
  • Grease your parchment paper lining your oven baking tin with a little ghee or oil of choice
  • Pour slab over the parchment
  • Bake for 20-25 minutes minutes (check at 20 minutes and 25 in case you have a strong oven or you’re using fan forced setting, as it may take less time.)

For the chocolate mayonnaise

  • Blend all the ingredients for the chocolate mayonnaise on high (speed 7 TM) for 30 seconds
  • Now you’re done. It’s ready to spread. You can ‘set’ it in the fridge for half an hour and it won’t drip or budge. It sets as a thick fudgy consistency.