Healthy Chocolate Brownies

Recipe provided by: Sunrise

Add frozen red cherries or substitute the nuts for coconut in this delicious recipe from healthy chef Teresa Cutter


300g wholemeal spelt flour
110g ground almonds
120g unsweetened cocoa powder
2 teaspoons baking powder
1 cup macadamia nut oil
360g Pure maple syrup
2 organic eggs
120ml soy milk
200g walnuts
110g chocolate, chopped


1. Preheat the oven to 170C (325F/Gas 3).

2. Line a square 25cm cake tin with baking paper.

3. Combine the flour, ground almonds, cocoa, baking powder in a bowl. Add the macadamia oil, maple syrup, eggs, soy milk, chocolate and walnuts. Mix together well, then pour into the prepared cake tin, smoothing the top level.

4. Bake for 35-45 minutes, or until the cake is cooked through.

5. Cool to room temperature, then cut into squares.


Store in an airtight container in the fridge for up to 4 days.
For nut allergies substitute ground almonds for desiccated coconut or ground linseed meal. You can also substitute the macadamia nut oil for a grape seed oil and the walnuts for either dried apricots, sultanas or frozen cherries.


Get Social

Latest Food Video