This weeks recipe was going to be something of my own, but I decided that I wanted to share something different that I have recently tried. When I got back from Rhodes, Tanya Bakes was proudly sitting in my front porch and I spent hours reading the entire thing, from start to end. I fell completely in love, with the recipes, simple layout and breathtaking photography. I couldn’t wait to get started, and since I have baked 6 of the recipes. I have followed Tanya online for a few years now, so love it when she releases books and merchandise. I am not a ‘fangirl’, and only ever buy things if I genuinely like them, but I do really admire people who have started their career in this way. It makes me think to myself, wow they started from the same place as me… where could it take me?! 
The most recent bake was the amazing brownies featured in the book, which happen to be gluten and dairy free, as well as the most delicious brownies  that I have ever tasted. The replacement ingredients made the brownies so much lighter than ordinary ones, with so much more flavour and contrast in texture. They are so delicious, and I will always be making them like this in the future. I am also excited to start experimenting more, perhaps by adding other ingredients. I’m thinking salted caramel! 
Tanya Burr’s Amazing Chocolate Brownies

Makes 12-16 
Prep Time: 15 minutes
Cooking Time: 30 minutes

125ml coconut oil // 300g dark chocolate (extra for decoration) // 400g coconut sugar // 170g ground almonds // 1tsp baking powder // 1/2 mashed avocado // 1/2 tsp vanilla extract // pinch salt // 3 eggs 

*I couldn’t get hold of coconut sugar, so just used golden caster sugar. 

Preheat the oven to 180 degrees (160 fan). Line a 20cm square baking tin with greaseproof paper. 
*The temperature in the book states as above, however I had to turn mine up a little as they weren’t going to cook in the given time. I would say put the oven on 180 fan, or 200 normal. 
In a large saucepan, heat the coconut oil and chocolate, stirring continuously. Leave until melted then turn out the heat. 
Add the remaining ingredients to the coconut oil and melted chocolate. Mix thoroughly, until thicker in texture and fully combined. 
*I would suggest doing this with a fork once it is a little combined, as the avocado was difficult to combine initially. This way you will just have a smoother, consistent texture. 
Pour into the baking tin and bake for 30 minutes. It should be firm on top. Leave to cool thoroughly. Drizzle with melted chocolate, then cut into pieces and enjoy!
*I chose not to add drizzling chocolate, as I needed to travel with the brownies, and basically couldn’t wait for them to set! 

Get your copy of Tanya Bakes here.

– happy baking – 


This recipe is not my own. Get the link to it above. 
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