Honey Fudgey Brownies – Oh my!

Just in time for Valentine’s Day: a seriously decadent dessert using honey as a sweetener and a combination of butter and coconut oil as the fat.

Honey Fudgey Brownies – makes 16, 140 calories and 6.5 g fat each.
Prep. time 5 minutes. Cook time 20 minutes. Eat time 10 seconds!


3 Tablespoons butter, softened
3 Tablespoons coconut oil
3/4 cup honey
2 eggs
2 teaspoons vanilla
1 cup light spelt flour (or all purpose flour)
1/4 teaspoon baking powder
1/2 cup good quality unsweetened cocoa powder


Mash butter and coconut oil together.
Add eggs and vanilla and keep mixing until fairly smooth.
Mix the flour, baking powder and cocoa together until well combined. If the cocoa is lumpy, put the mixture through a sieve to get the lumps out.
Add the flour mixture to the egg mixture and keep on whisking until it’s smooth. If using spelt flour, don’t overmix or the brownies might be tough.
Grease a 9″ square cake pan with a little coconut oil or line it with parchment paper.
Scrape the batter into the prepared cake pan.
Bake at 325 degrees for 20 – 22 minutes. The centre of the batter will be runny but don’t worry, it will set up. Do not overbake.
Allow to cool and then cut into 16 squares.
Serve with lots of love and a dollop of vanilla ice cream to your favourite Valentine.


Gather all your ingredients



mash the butter and coconut oil together



add in the eggs, beating in well to incorporate



add in the honey and vanilla



and beat until smooth



sift the flour, cocoa powder and baking soda into a small bowl



so it’s lump free



then mix it into the egg mixture



cook gets to lick the whisk, shhh!



spread into a greased 9″ cake pan and bake at 325 for 20-22 min






serve warm with a dollop of vanilla ice cream – oh my!



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