Keeping it short and sweet again for you this week because my arm still aches (it’s getting better just VERY slowly) and my head is spinning with school being canceled (back to home school/remote learning for us) and the talk of us entering level 4 lock down restrictions . . . I need some serious chocolate!

Enter- {Flourless} Salted Choc Fudge Notella Brookies . . .

It’s brownie, meets cookie, meets ferrero rocher and I am here for it!

Crispy on the edges, super fudgy, soft and chewy in the middle with an ooey, gooey chocolaty surprise inside and it comes complete with that cosimc chocolate brownie crackle . . .

Made with just a handful of ingredients that I bet you have on hand and come together in 1 bowl with 1 spoon but, there’s a catch . . .

The trick to getting the brookie of your dreams is to chill the dough for at least 30 mins (or freeze for 15) . . .

Will waiting be a little difficult? Possibly for some, some being me, please tell me I’m not the only one?!

Will it be worth it, 100%, so, SO worth it!

See stack of tall dark & handsome deliciousness . . .

And, primarily made with egg, nut butter and a cheeky hint of espresso means they’re totally acceptable for breakfast consumption!

Mix em’ up now, bake em’ up first thing and you’re early morning coffee drinking brookie eating self will thank you, or me?!

OoooOO yes!

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb  – Keto – Paleo – Vegan Friendly

1 bowl + 6 ingredients . . .

From my heart to yours, enjoy xo

{Flourless} Choc Fudge Notella Brookies

Makes 10-12 deliciously indulgent, seriously chocolaty,  soft and chewy, super fudgy brookies

Ingredients –

1 egg – or flax egg

1/4 cup of natural almond butter

1/4 cup of hazelnut cacao butter

2 Tablespoons of maple syrup

1 teaspoon of vanilla

3/4 cup of almond flour

1/4 cup of cacao

1/4 cup of monk fruit sweetener or coconut sugar

1 teaspoon of baking soda

1/2-1 teaspoon of instant espresso – optional to help enhance the richness of the chocolate

Dark chocolate – chips or chopped – measure with your heart

1 pinch of salt

Optional add ins;

1-2 scoops of unflavored collagen – for gut health

1 teaspoon of maca – hormone balance

Method –

1 – Place egg, chocolate hazelnut butter, maple syrup and vanilla in to a bowl and stir until smooth, creamy and well combined.

2 – Add almond flour, cacao, instant espresso (if using),  baking soda, spices and salt and stir to combine.

3  –  Fold in your chocolate , if using. Now comes the hard part – place your cookie dough in the fridge for 30 minutes to chill (or freezer for 10-15) DO NOT SKIP THIS STEP this is what helps your cookies maintain their shape and ensures they get that dreamy, fudgy, chewy, brookie texture!

Note – You can chill for longer then 30 minutes,  you can even mix it up and leave over night if you like.

Once your dough has chilled – and you’re ready to bake –

4 – Preheat your oven to 175’C / 350’F line a baking tray with baking/parchment paper (or a silpat mat) and set aside.

5 – Use a cookie scoop or spoon to portion out your dough and roll into desired shape and size.

Note – they should not spread much so shape them roughly how you want to eat them.

6 – Bake for smaller cookies for 6-8 minutes – larger cookies for 8-10

DO NOT OVER BAKE – they will still be slightly soft, that’s what you want – set them aside for 2-3 minutes to cool – they will now be nice and chewy.

Enjoy xo

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Question of the day –

Do you prefer crisp and crunchy or soft and chewy cookies??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your brookies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

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