This is a rich, decadent dessert that should be served in elegant, dainty portions – that is to say, bites!
- 8 tbsp hazelnut butter (170 g jar)
- 6 tbsp maple syrup
- 2 tbsp cocoa powder
- chopped walnuts*
- coarsely chopped dark chocolate, to taste (this was made with half a large bar (50 grams) of a sugar-free dark chocolate. For Paleo, use a Paleo-friendly chocolate.)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
*: Why, you ask, might there be walnuts and hazelnuts? Walnuts give it that brownie “feel”.
1. In bowl (or jar), mix hazelnut butter, maple syrup, cocoa powder, baking soda, and salt until smooth. Then, stir in walnuts and dark chocolate.
2. Line pan with wax paper. Spread batter in. Bake at 350 F (180 C) for 10-15 minutes, or until done. (It is too done if the edges are starting to turn black!)
Tip: If you feel that two steps simply aren’t enough to make a quality brownie, you can also soak the walnuts in water for several hours before baking. This imparts a deeper flavour to the walnuts and is also rumoured to increase their nutritional profile.