Fudgy Brownies

It’s no secret that brownies are awesome. No, better than awesome, they’re the ultimate dessert when you feel like something naughty, chocolatey and sweet. I have eaten so many brownies in my 26 years, most of them full of sugar, milk chocolate and butter… until I started my blog.

My fudgy brownies are better than all of these for a few reasons: they have no processed ingredients, taste amazing, are delicious AND you guys asked for them. 91% of you, in fact, over on Instagram (follow me if you aren’t already). I hope you enjoy these brownies as much as I did! Happy baking x


1/4 cup almond butter

1 cup rice malt syrup

1/3 cup cacao

1/4 cup coconut oil, melted

1 tsp vanilla essence

2 eggs – beaten

1/2 cup spelt flour (or flour of choice)

1 tsp baking powder

3/4 cup dark chocolate chips

pinch of salt



  • Preheat oven to 180 and line a square baking tray with baking paper.
  • In a large bowl whisk rice malt syrup, almond butter, coconut oil, vanilla essence and salt until it looks almost like caramel.
  • Sift cacao through slowly while folding in between.
  • Add beaten eggs in increments and then sift spelt flour and combine. A dark, thick brownie mixture should be formed.
  • Fold through chocolate chips and then transfer mixture to your baking tray. Use a spoon to even out the mixture.
  • Place in the oven for 20 – 25 minutes and enjoy! Serve both warm or cooled (I personally love warm!)

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  1. 1

    Could you substitute the almond butter for something else? My friend is allergic to nuts but i wanted to make her some healthy brownies

  2. 3

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