Recipe courtesy of Mary McCartney
Recipe courtesy of Mary McCartney
Nutty Brownie Thins
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- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 586
- Total Fat
- 45 g
- Saturated Fat
- 22 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 8 g
- Sugar
- 22 g
- Protein
- 8 g
- Cholesterol
- 1 mg
- Sodium
- 106 mg
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 586
- Total Fat
- 45 g
- Saturated Fat
- 22 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 8 g
- Sugar
- 22 g
- Protein
- 8 g
- Cholesterol
- 1 mg
- Sodium
- 106 mg
Ingredients
Brownies:
Garnish:
Directions
- For the brownies: Preheat the oven to 350 degrees F.
- In a small bowl, mix together the milled flaxseed and water and set aside.
- On a very low heat, gently melt the chocolate and coconut oil in a medium saucepan. Stir from time to time, then take off heat as soon as all is just melted.
- Stir in the nuts, sugar, vanilla extract, flour and baking powder and mix well. Finally, stir in the flaxseed and water mixture.
- Pour into an 8-by-8-by-2-inch lightly greased and floured pan. Bake for 9 minutes until just set, then leave to cool.
- For the garnish: Meanwhile, dry toast the hazelnuts in a small saute pan for 4 minutes. Transfer to a resealable plastic bag and crush to a fine dust using a rolling pin.
- Once cool, remove the brownies from the pan. Cut into squares, put onto a serving plate or board and sprinkle over the nut dust.
