Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 4 medium eggs (room temperature)
- 6 Tbsp coconut flour
- ⅓ cup cocoa powder
- 1 cup light brown sugar
- ⅓ cup melted butter
- 1 tsp vanilla essence
- ½ tsp salt
Method
1. Prepare the oven
Preheat the oven to 175 degrees Celsius and line a 7×7 inch square pan with baking paper.
2. Mix
In a large bowl, add coconut flour, eggs, cocoa powder, sugar and salt. Stir well until no lumps remain.
3. Add melted butter and vanilla
Add melted butter, vanilla and stir again to make smooth batter.
4. Pour batter
Pour the batter in the prepared pan.
5. Bake
Bake at 175 degrees Celsius for 30 minutes until a toothpick inserted comes out clean.
6. Ready to serve!
Let the brownie cool completely before cutting it into 16 pieces.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
