Good Girl Brownie
turning the smell of a perfume into a dessert again! This time the good girl perfume from Carolina Herrera 💗 and omg its the most fudge and delicious brownie I’ve ever made!! 😍 Smells I used from the perfume: vanilla, coffee, almond, cacao, cinnamon, praline & rose ☁️
Equipment
- Oven
- Baking tin
ingredients
Brownie
- 120 ml almond milk
- 85 g melted dark chocolate
- 25 g soy butter
- 50 g agave syrup
- 50 g coconut sugar
- 2 eggs
- ⅛ tsp instant coffee
- 2 tsp vanilla
- 150 g greek yoghurt (or quark)
- 80 g oats (oat flour)
- 50 g cocoa powder
- 1 tsp cinnamon
- 1 tsp baking powder
- 20 g almonds (chopped)
- 25 g chocolate chips
Topping
- 240 g cream cheese (or oat sour cream)
- 2 tbsp hazelnut spread
- 1 pinch salt
instructions
- Chop the almonds (and 25 g of the dark chocolate).
- In a sauce pan, heat up the almond milk and soy butter. Make sure its hot, but not boiling. Stir in the dark chocolate till completely melted and smooth.
- In a mixing bowl, whisk the egg, agave syrup and coconut sugar till fluffy.
- Add the vanilla extract, yoghurt and instant coffee.
- Stir in the creamy chocolate mixture.
- Add the oat flour, cocoa powder, cinnamon and baking powder.
- Lastly, stir in the almonds and chocolate chips.
- Layer a baking tin with baking paper. Add the mixture into the baking tin. Bake for 15-20 minutes on 200C.
- In the meantime, mix the cream cheese with hazelnut spread.
- Take the brownie out of the oven. Let it cool down for 10 minutes.
- Cut into pieces. Place a dot of the cream mixture on top. And top it with rose salt.
Have you tried this recipe?Share in on Instagram and tag @eva.koper!