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Pear-and-pecan pudding

30 minutes

Gluten-free almond-and-coconut brownies

Serves Makes 16

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

2⁄3 cup honey
115 g butter, melted
1 T vanilla paste
3 free-range eggs
50 g desiccated coconut
60 g almond flour
40 g good-quality cocoa
50 g pecan nuts
½ t bicarbonate of soda
½ t salt

For the ganache:

½ cup cream
200 g milk chocolate, finely chopped
1 cup mint-flavoured Caramel Treat, to decorate

Method

Preheat the oven to 180°C, lightly grease a 20 x 20 cm baking tin and line with baking paper.
Using an electric hand mixer, mix the honey, butter, vanilla paste and eggs until smooth. Add the remaining ingredients and mix until well combined. Pour into the greased baking tin and bake for 25 minutes, or until set.
To make the ganache, place the cream in a saucepan over a medium heat until very warm. Place the chocolate in a bowl, pour over the warm cream and stir gently to incorporate any chocolate from the base of the bowl until well combined and glossy.
Remove the brownies from the tin.
Spread over the chocolate ganache and top with the Caramel Treat.

Cook's note: The coconut-almond-pecan-honey-mint-caramel chocolate brownie™ has just been invented. And it happens to be free from gluten, too. (Insert angel emoji here.)

Browse more brownie recipes here.

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Gluten-free almond-and-coconut brownies

Gluten-free almond-and-coconut brownies

Ingredients

Method