Valentine’s Day Brownies

Name: Valentine’s Day Brownies
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 12
Cuisine: Australian
Ingredients: 200 g Unsalted butter alternative; coconut oil or avocado (chopped); 2 1/2 tbsp PureHarvest Organic Rice Syrup; 3 Free range eggs; 1 cup Spelt flour; 1/2 cup Coco2 Original and Coco2 Hazelnut Spread; 1/2 cup raspberries and/or edible rose petals to garnish

12
Prep: 40 Minutes

This decadent chocolate brownie recipe is too good not to surprise your loved one with on Valentine’s Day.

Made with: Coco²

Hazelnut

Coco²

Original

Organic Rice Syrup

Brown Rice

Ingredients

200 g Unsalted butter alternative; coconut oil or avocado (chopped)
2 1/2 tbsp PureHarvest Organic Rice Syrup
3 Free range eggs
1 cup Spelt flour
1/2 cup Coco2 Original and Coco2 Hazelnut Spread
1/2 cup raspberries and/or edible rose petals to garnish

Instructions

Preheat oven to 200°C (180°C fan forced). Grease a 20cm square cake pan and line the base and sides with baking paper.
Place unsalted butter/coconut oil/avocado and 2 tbsp rice syrup into a small saucepan over low to medium heat. Stir continuously until all has melted and combined.
With an electric mixer, beat eggs and remaining organic rice syrup for 5 minutes. Begin to add warm mixture until combined.
Fold in the flour, Coco² Original and Coco² Hazelnut spreads. Be careful not to over mix.
Transfer mixture to the cake pan and bake for 25 minutes or until just firm to touch.
Allow to cool completely in the pan. Cut into pieces and decorate with raspberries and/or edible rose petals.