Chocolate and thyme are new best friends when the chocolate melts through the thyme sweet, herbaceous warmth flourishes to create the best brownie texture. This is a really great sugar-free brownie recipe to celebrate Easter. It’s super dense, fudgy, and it’s simply the gooiest recipe ever. The crust is thin and lightly crisp, and the centre is poised between a chocolate cake and the texture of fudge. For any sort of cake or loaf, I would recommend chocolate that is about 70 per cent cocoa solids. Don’t be tempted for anything over 90, no matter what anyone says, it’s really quite bitter and dry leaving you thirsty for water. And for all you health-conscious foodies these brownies are grain-free, gluten-free and keto, low carb and paleo friendly.

Preparation time 20 minutes

Cooking time 25 minutes

Makes 12-14

Brownie Ingredients:
  • 225 grams dark chocolate chips (75 per cent cocoa solids)
  • 2 tablespoons Azada Olive Oil & Crushed Thyme
  • 4 tablespoons softened butter
  • 2 large eggs
  • 3 overripe bananas
  • 1 tablespoon dark chocolate cocoa powder
  • 3 tablespoons cornstarch
To Serve:
  • Softly whipped cream
  • Espresso
Brownie Preparation:
  1. Preheat the oven to 180°C.
  2. Fully line a square or rectangular tin with greaseproof paper.
  3. Preparing the brownie. In a small bowl, sift the cocoa powder and cornstarch  and set aside.
  4. In a small bowl, combine Azada’s Olive Oil & Thyme with the chocolate pieces and place over a saucepan of simmering water (making sure the bowl doesn’t touch the water). Then, keeping the heat at its lowest, let the chocolate melt slowly. Once melted, remove the melted chocolate from the heat and give it a good stir until it’s smooth and glossy and allow the chocolate to cool for 2-3 minutes before stirring in the eggs.
  5. Then in a separate bowl, mash the bananas to a smooth pulp with a large fork and briefly whisk them into the chocolate mixture. 
  6. Now fold in the chopped walnuts and cornstarch-cocoa mixture.
  7. Spoon the brownie mixture into the prepared tin, level it off with the back of the spoon and bake in the centre of the oven for approximately 25 minutes.
  8. Leave the brownie in the tin for 10 minutes, then turn it out onto a wire cooling rack. Serve the brownie with a generous dollop of softly whipped cream and strong espresso.
  9. Store in an airtight tin for up to five days.
  • By taking the time to line your tin in the greaseproof paper the brownies will not crumble or fall apart as it traps moisture.

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