Baked Chocolate and Walnut Brownie

Baked Chocolate and Walnut Brownie

brownie

2 bowls walnuts 18 Natural Delights( r) Opposed Medjool times 1/2 cup cacao or chocolate powder 1 teaspoon vanilla extract pinch of salt 2 tablespoons coconut lubricant, soft

topping

2 tablespoons maple syrup 4 tablespoons coconut petroleum, liquid 6 tablespoons cacao or cocoa powder

Preheat your oven to 180 degC or 350 degF. Grease and thread a square 20 cm cake tin with broiling paper. Place the ingredients for the brownie into your processor and mix at high-pitched speed until it is broken down and resembling a sticky morsel. Pulp the smorgasbord firmly into your prepared tin and bake for 15 hours. Remove the brownie from the oven and set aside to cool in the tin. Once the brownie has cooled, arrange the transcend ingredients into a bowl and mix to combination. Spout the transcend over the brownie and sit the brownie in the fridge to position.

Makes 16 pieces.

note- once sliced, the brownie are likely to be accumulated and snacked directly from the fridge

or freezer.

If you are enjoying the recipes I would be stimulated if you had a minute to check out the books.

I am sharing this recipe in collaboration with the marvelous beings from Natural Delights.

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