Brownies AND Blissballs.. what a great combo! Get the best of both worlds with this easy and lunchbox friendly recipe.
Makes: 16 bliss balls, (GF, V)
1 pack Noshu 99% Sugar Free Fudgy Brownie Mix
1 extra large (59g) egg
¼ cup/ 3 tbsp water
100ml / 90g oil of choice (sunflower or coconut oil)
110g/5½ tbsp unsalted butter, melted.
1 x 20 cm square brownie pan
Desiccated coconut and cocoa powder, for dusting
Preheat oven to 170°C / 160° C fan forced.
Grease brownie pan with oil or butter, and line the base with baking paper.
Combine egg, water and oil / butter in a large mixing bowl.
Add contents of brownie mix sachet to the bowl and mix with hand whisk or spatula until the brownie batter is smooth and glossy.
Pour batter into prepared tin and bake for 20-25 minutes.
Allow brownies to cool in the pan slightly, before slicing into 4×4 even portions. Note: don’t let the brownies cool completely, as it will be easier to mould the portions into balls whilst still slightly warm.
Using your hands, mould and roll each portion into a ball. Roll each ball in desiccated coconut, or dust with cacao powder, before serving.
Serve room temperature, or store refrigerated in an airtight container for up to 7 days.
Nutritional information per serve (1 bliss ball prepared with sunflower oil, with cacao powder dusting): 91 calories, Fat: 6.1g (0.9g saturated), Carbohydrates: 4.8g (0.1g sugar), Protein: 2.4g, Fibre: 6.8g (2.8g prebiotic), Sodium: 86mg.
Visit the this page for a vegan-adaptable recipe for the brownies.