Chocolate Brownies

This recipe came about by total fluke, I had been craving sugar badly and a really wanted something chocolatey and baked but HEALTHY! This recipe was a combination of whatever I found in the press and viola the .Best.Brownies.Ever. I added my topping of caramel sauce and popcorn but they are just as whooper by themselves. Enjoy 🙂

Serves Makes 6 brownies

Cooks in 40 Minutes


  • 70g dark chocolate
  • 60g almond butter
  • 4 tbsp. maple/honey
  • 2 eggs
  • 18g coconut flour
  • 1 tsp. vanilla essence
  • 1 tsp. xanthan gum/baking powder
  • extra 40g choc chunks – optional





  • 1 tbsp. sunflower seed butter, tahini or almond butter
  • 1 tbsp. coconut oil melted
  • 1.5 tbsp. honey or maple
  • pinch sea salt




  • 1 x 20g bag sweet and salty popcorn (I used Propercorn)


  1. Preheat the oven to 180 °C
  2. Melt the dark chocolate.
  3. In a medium sized mixing bowl, combine the almond butter and maple, add in the coconut oil (melted), vanilla and stir until a creamy smooth sauce is formed.
  4. In a separated dish, stir the eggs and melted dark chocolate. It will become a little thick, pour this into the almond butter mix and combine all the ingredients until smooth, it will be a little runny at this stage.
  5. Next spoon in the coconut flour and xanthin gum and using a fork whisk (but don’t over stir).
  6. When the flour is fully mixes and the batter has thickened, toss in the extra chocolate chunks now (this is optional).
  7. Pour into a lined 1 lbs bread tin.
  8. Bake for 22-23 minutes, until the top has become a little firm but still spongey when pressed.
  9. Let cool for 20 minutes before slicing.
  10. For the caramel, combine all the ingredients together until smooth, pour over each brownie slice and sprinkle with popcorn.