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Chocolate Brownie

Prep:

10 minutes

Cook:

20 minutes

Servings:

16 servings

1 cup good quality dark chocolate drops or a block chopped
100ml melted coconut oil 
3 eggs, beaten 
1/2 cup maple syrup 
2 tablespoons cacao powder 
1 serving, 25 grams Two Islands Chocolate Pea Protein Powder
150g grated courgette
150g grated cooked beetroot 
1 3/4 cup almond meal
1/4 cup buckwheat flour
2 teaspoons baking powder 
1 teaspoon vanilla bean extract 
Pinch of salt 
1/2 cup walnuts, optional 

 

  1. Preheat the oven to 180c. Line a 20x20 baking tin with baking paper. 

  2. Melt 3/4 cup of the chocolate with half of the coconut oil in a bowl over a boiling pot of water. 

  3. Cool slightly then add the rest of the ingredients & mix well.

  4. Pour into the baking tin and bake for 20 minutes or until a skewer inserted comes out with only a few crumbs. 

  5. Allow to cool then cut into pieces before dusting with extra cacao powder. 

Tip: keep in the fridge and eat within 5 days