No Joke, I cracked it.

The brownie is on point. Rich, moist, and chocolatey brownie.

Better yet, it is gluten free and refined sugar free! Here is a pic of me indulging in the glorious brownie!



So here goes the recipe!


  • 115g Coconut palm sugarIMG_3304
  • 2 eggs
  • 80g oats
  • 70g Coco powder (no added sugar)
  • 200g Agave
  • 50ml Semi-skimmed Milk
  • 170g Yogurt
  • 115g Ground Almonds
  • 1805g Peanut Butter


  1. Preheat the oven to 180 degrees centigrade, and line a brownie tin with baking paper.
  2. Blend the oats into a flour. IMG_3025
  3. Into a food mixer (or kitchen aid) place all the ingredients except the peanut butter. Whisk until smooth.
  4. Pour mixture into the cake tin.
  5. Using a spoon pour the mixture into the tin, use a knife to swirl the peanut butter throughout the batter.
  6. Bake for 30-40 minutes, until a metal skewer comes out clean.
  7. Leave to cool, and then store in an air tight container.

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