This recipe I adapted from my Gu cook-book. Really, it was a recipe for blondies, but that called for white chocolate and since I decided to exchange butter for cacao butter, I thought it might be as well if I switched the white chocolate for dark. Other than the cacao butter, which isn’t a store-cupboard standard, everything else can be easily found in a local supermarket.
200g dark chocolate
100g cacao butter
1 tbsp honey
4 tbsp apple sauce
half tsp baking powder
How to Make:
Preheat the oven to 170C and line a tray with baking paper.
Melt over a low heat the chocolate, butter and honey. Mix together the apple sauce and sugar and pour in the chocolate mix. Stir well and fold in the flour and baking powder.
Bake for 20-25 minutes. Cool for 5 minutes in the tray and then transfer to a wire rack.
To be honest, I think I used too much cacao butter – I used double what I say here – and although it doesn’t really affect the brownies now they’ve cooled completely, it has made them a bit buttery. Still tasty though.