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