Not your typical chocolate fudge brownie recipe – but just as good, if not better. Naughty but nice, my Chocolate Crunch Brownies are made from wholemeal flour along with fragrant coconut oil, raw cane sugar, bittersweet cacao, and plenty of puffed millet. Butter-less, egg-less, and free of refined sweeteners, these little luxurious treats are chock-full of the good stuff and are so wickedly delicious that they would fool even the most discerning brownie eater.
1 ½ cups raw organic cane sugar
1 cup wholemeal flour, sifted
¾ cup cacao powder – or a good quality unsweetened cocoa powder
1 tsp baking soda
¼ tsp salt
¾ cup coconut oil – vegetable oil can be substituted
4 tbsp agar-agar powder*
3 tsp vanilla extract
1 ½ cups boiling water
1 tsp strong coffee – coffee extract can be substituted
½ cup puffed millet
*Agar-agar powder can be found at Asian grocery stores and health food shops. I use it here as a replacement for egg white. To do this simply mix 1 tbsp agar-agar with 1 tbsp water, whip together, chill in the freezer for 2-5 minutes and whip again. You can use 4 egg whites instead if you like.
Preheat over to 175C
Lightly grease an 8-inch square pan and set aside.
In a bowl of an electric mixer, combine the sugar, flour, cacao powder, baking soda and salt in a bowl. Add oil, agar-agar mixture, vanilla, coffee and mix on moderate speed until well combined. Gradually add the boiling water and continue mixing for another minute.
Gently fold in the puffed millet and transfer mixture into prepared pan. Pop in the pre-heated oven for 15-20 minutes or until just baked. Remove from oven and allow to cool in the tin. Cover with foil and pop in the fridge to chill overnight.
Slice brownies once completely chilled.