Brownies
Ingredients
for approx. 24 small brownies| 230 ml | Emmi CAFFÈ LATTE Cappuccino |
| 3 tbsp | psyllium husks |
| 50 ml | sunflower oil |
| 150 g | raw cane sugar |
| 60 g | cocoa powder |
| 40 g | hazelnuts, ground |
| 100 g | chocolate, melted |
| 100 g | tahini |
| 1 | Pinch of salt |
| 2 handfuls | hazelnuts, chopped |
Preparation
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Mix half of the Emmi CAFFÈ LATTE with the psyllium husks and set aside for 10 minutes. Mix with all the remaining ingredients apart from the hazelnuts.
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Place in a greased brownie tin and sprinkle the hazelnuts on top. Bake in a preheated oven at 140°C for 40 minutes.
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Leave to cool completely and cut into cubes.
