By: Susan Joy
These fudgy Christmas Brownies contain a little Christmas spice, cranberries and macadamia nuts to make them deliciously festive.
They can be served chilled from the fridge or at room temperature, dusted or plain.
Preheat oven to 170c (fan-forced). Line the base and sides of a 27 x 17cm slice/slab tin with baking paper.
Add the almond meal, coconut sugar, cacao powder, cinnamon, allspice and salt to a food processor. Process for 15 – 18 seconds to combine well and create a finer texture.
Melt the dark chocolate and coconut oil in a small saucepan over low heat until just melted. Pour in the maple syrup and the vanilla and stir to combine into the chocolate mixture.
Pour the chocolate mixture over the dry ingredients in the food processor and process for 12 – 15 seconds to combine.
Add the eggs and blend for approximately 12 seconds to incorporate them well into the mixture.
Remove the blade and stir the cranberries and macadamias through the mixture, distributing them evenly.
Spoon over the base of the prepared tin. Wet your fingers well and press down on the mixture spreading it out evenly and smoothing the surface (don’t worry if you get a little water on the top).
Bake for 15 – 18 minutes. You just want the surface firm but still a fudgy centre. Allow to cool in the tin, then place in the fridge to chill, as this will make it easier to cut the brownies without sticking to the knife.
To serve, cut the brownies into squares. Optional, dust with a little coconut flour or icing sugar using a small fine sieve before serving.
Store in an airtight container in the fridge for up to 1 week or freeze for 3 months.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied