Ingredients:150g 75% Islands chocolate, buttons or bars
120g (dairy-free) Butter
100g Coconut sugar (or brown sugar)
100g Granulated sweetener
2 Eggs (or vegan alternative e.g. flax eggs)
70g Self-raising flour (gluten free alternative)
25g Cocoa powder or cacao powder
Handful of vegan mini marshmallows
Method:Preheat the oven to 180C and line a small baking tray with greaseproof paper.
In a large saucepan, melt the chocolate, butter, sugar and sweetener over a low heat, stirring with a wooden spoon.
Remove from the heat and stir in the eggs.
Slowly sift in the flour and cocoa, mixing as you go along until fully combined, then stir in the marshmallows.
Pour the brownie batter into the lined baking tray and bake for 30 minutes.
Allow to cool fully for at least 45 mins in the tin before slicing into squares.
Recipe by nutritionist Eli Brecher (@elibrechernutrition).