Every now and then, this girl just needs chocolate. Colour me wrong, but sometimes, I just need chocolate. Today was one of those days. No sooner was my youngest riding off into dreamland, and I was in the kitchen throwing together a chocolate brownie. This one uses Rapadura and hazelnuts, so it’s not perfect, but it’s better than refined sugar.
The calorie count difference between rapadura and brown sugar is minimal, maybe one or two, but the big difference between them is in the vitamin c and iron percentages. 200g of sugar contains no vitamin c, and 5% iron, while 200g of rapadura contains 7% vitamin c and 42% iron. You’re still having the calories, but at least you’re getting something good with them.
Serve with home made Rapadura ice cream, or on it’s own as a yummy snack.
- 200g Rapadura Sugar (brown will do too)
- 115g butter
- 30g cocoa powder
- 1 teaspoon rum extract (vanilla will do)
- 2 eggs
- 115g plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 50g hazelnuts chopped (walnuts will work too)
- Preheat oven to 180C/Gas Mark 4/350F
- Mix all ingredients together in the order given
- Pour into a greased baking tin
- Bake for 15 – 20 minutes
- Serve warm with icecream or on it’s own as a snack.
