Better Chocolate Brownie


  • 50ml Kara Organic Virgin Coconut Oil
  • 50g butter (or 50ml Kara Organic Coconut Oil)
  • 150g chopped dark chocolate (70% cacao)
  • 3 eggs
  • 125ml maple syrup
  • 2 teaspoons natural vanilla extract
  • 3 tablespoons unsweetened cocoa powder, plus extra for dusting
  • 2 teaspoons baking powder
  • 50g walnuts, coarsely chopped
  • 230g LSA (ground linseed, sunflower seed and almond mix)
  • 100g finely grated zucchini (courgette)
  • 250g cooked beetroot, coarsely grated
  • a large pinch of sea salt


  1. Preheat the oven to 170°C (325°F). Line a 30 x 20 cm (12 x 8 inch) baking tin with baking paper.
  2. Add Kara Organic Virgin Coconut Oil, butter and 100g of the dark chocolate in a large microwave-safe bowl.
  3. Microwave in 30-second increments until the ingredients have melted, stirring with a metal spoon in between. Allow to cool slightly.
  4. Whisk in the eggs, then stir in the remaining ingredients until well combined.
  5. Pour the mixture into the baking tin and bake for 20–25 minutes, or until a skewer comes out with a few moist crumbs attached.
  6. Set aside on a rack to cool, before cutting into 15 pieces.
  7. Dust with extra cocoa powder to serve.

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