FUDGE OVERLOAD | BROWNIE BLACKOUT
We’re coming at you with a new convenient grab-and-go option to satisfy your cravings & help you expand your cooking skills. These brownies are an impressive addition to any table, whether you’re making it for a party or simply to enjoy by yourself!
Deep in flavor
Incredibly Chocolatey
Bakery Style Delicious
Fudgy & Filled with crunchy hazelnuts
Gluten-Free
Sugar-Free
Ingredients:
3 tbsp almond butter (48 g)
½ cup dates, soaked & drained
2 Scoops of Chocolate PB IZOFUEL
2 tbsp Sugar-Free molasses
½ cup almond milk, unsweetened (120 ml)
1 tsp vanilla extract
½ cup almond flour (50 g)
2 tsp espresso powder
1 tbsp flax seeds, ground
⅔ cup dark cocoa powder (57 g)
1 tsp baking powder
½ cup dark chocolate, cut into chunks (70 g)
½ cup toasted hazelnuts, chopped (50 g)
Instructions:
- Preheat the oven to 350° F (180° C) and line a 9x13 inch baking pan with parchment paper.
- Add the dates, molasses, almond butter, IZOFUEL, almond milk and vanilla extract into a food processor and mix to obtain a creamy puree.
- Put the almond flour, espresso powder, flax seeds, cocoa powder and baking powder in your food processor jar. Process to obtain a homogeneous, smooth mixture.
- Transfer the brownie batter into a large bowl, add the chocolate chunks and hazelnuts and gently stir with a spoon to incorporate.
- Transfer the batter into the lined pan and spread it into an even layer.
- Place your pan into the oven and bake for 20 mins. Check after 15 mins to see whether your brownies are almost done and test with a toothpick — stick it into the middle of your batter, if it comes out clean, the brownies are ready to eat.
- Once done, remove your freshly baked blackout brownies from the oven and let them cool.
- (Optional) Drizzle with melted chocolate, cut into squares and enjoy!