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Cacao & Orange Porridge Brownie Squares

26th February 2017

When breakfast and dessert come together the result is pure magic! The Department of Breakfast use their Cacao & Orange Porridge from our February Classic Box to make some scrumptious Brownie Squares that will totally justify having chocolate first thing in the morning.

Prep Time 10 minutes | Bake Time 10 minutes

INGREDIENTS

For the brownie:
– 50g The Department of Breakfast Cacao & Orange Porridge (from our February Classic Box)
– 100g buckwheat flour (or other similar gluten/grain-free flour)
– 15g raw cacao powder
– 1/2 tsp gluten-free baking powder
– 2 eggs (or vegan alternative)
– 15g pure maple syrup
– 100ml dairy-free milk (we love almond milk)

For the chocolate topping:
– 15g raw cacao powder
– 10g coconut butter
– 15g coconut oil
– 10g pure maple syrup
– 2 drops of pure essential orange oil (optional)
– Splash of dairy-free milk (optional)

METHOD

For the brownie:

Mix all of the dry ingredients together and then beat in the dairy-free milk, maple syrup and eggs (or egg alternative). Pour into a lined cake tin and place in a pre-heated oven at 180 degrees Celsius for 10 minutes.

For the chocolate topping:

Whilst the brownies are baking, make the chocolate sauce. Heat up all of the ingredients together in a saucepan over a low heat. Stir well to ensure there are no lumps. Once it is off the heat, add a splash of dairy-free milk to thicken the sauce and add a couple of drops of orange oil.

Let the brownies cool before you spread the chocolate topping over it. Cut it into squares and serve immediately or store in a sealed container for later – just make sure to go back for a piece before they all disappear!

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