Double Choc Kefir Brownies
Gluten-free Refined Sugar-Free Gut-Health Probiotic
Double Choc Kefir Brownies
You are going to love these epic soft and gooey double choc brownies. They're topped with a delicious thick choc coconut ganache that just takes them to the next level. The awesome part is, they're 100% gluten-free, refined sugar-free and contain gut-loving probiotic goodness from a very special ingredient, Kefir.
In this recipe I have used the Table of Plenty Natural Live Kefir Probiotic Yoghurt.
It is a natural slow-fermented pourable kefir yoghurt. With 10 culture strains and over 90 billion+ live cultures in every serve, it’s a delicious way to create a healthier, happier gut. For those who haven't tried it before, it is pleasantly tart with a hint of natural fizz, and is made with fresh milk from grass-fed Gippsland cows, just as nature intended.
Kefir is a great alternative to milk and yogurt and our Natural Kefir is perfectly paired with all your favourite breakfasts. You can use kefir on its own as a nutritious drink, add it to smoothies, dollop onto your favourite muesli, use it in recipes such as pancakes or these delicious chocolate brownies.
- INGREDIENTS
1/2 cup raw cacao powder
1/2 cup blanched almond flour
1/2 teaspoon sea salt
1 cup dark chocolate, roughly chopped into rough chips
1/4 cup butter or coconut oil, melted
1/2 cup coconut sugar
1 cup Table of Plenty Kefir Probiotic Yogurt
2 large free-range eggs
1 teaspoon vanilla bean powder or extract
1/2 cup chocolate chips to mix in
CHOCOLATE FROSTING
1 cup, dark chocolate, roughly chopped
1 cup tinned coconut cream
1 teaspoon vanilla bean powder or extract - METHOD
Preheat oven to 180C and line a square 10x10 cake or bowline pan with baking paper and set aside. In a bowl combine your cacao powder, almond flour and salt and mix well.
In a saucepan over a double boiler our in the microwave, gently melt 1/2 of the roughly chopped chocolate. Stir in the butter or coconut oil and mix until well combined.
Remove from the heat and whilst warm, whisk in the coconut sugar, kefir, and vanilla. Once combined whisk in the eggs until lovely and smooth.
Pour in the dry ingredients to the wet and use a wooden spoon or spatula to mix well. Stir through the remaining 1/2 cup roughly chopped chocolate chips.
Pour out into your prepared pan and transfer to the oven, bake for 20 to 25 minutes or until the top looks firm and it’s pulling away from the edges. Remove from the oven and cool slightly.
Meanwhile, whilst your brownies cooling, get onto your chocolate frosting. In a small saucepan over medium-high heat, add the coconut cream and heat until it's just bubbling. Before it boils, remove it from the heat and then slowly whisk in the roughly chopped chocolate until melted and smooth. Finally add the vanilla bean and mix well.
Once the frosting has cooled slightly, pour it over your brownies. Transfer to the fridge for the frosting to firm up, then remove from the fridge, cut, and serve.
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