Brazil Nut & Rosemary Brownies

These are simply magical. Gluten-free, oil-free, vegan, delicious, decadent, healthy, protein-rich and just plain YUM. Not to mention the combination of toasted brazil nuts & rosemary & rich chocolate creating a total taste bomb explosion. And what’s more … you can have them for breakfast. BAM. Now that’s a winning recipe, if you ask me. One that can be both a decadent post dinner dessert for friends and family as well as a perfect mid-morning or breakfast snack with a cuppa’ coffee and a happy heart. 


OH and did I MENTION: these are filled with so many good things. Things that will not only give you good and sustained energy, but also things that are feeding your body the vitamins, minerals and goodness that your body needs. Think: banana, sweet potato, chickpeas, cacao, brazil nuts, almond flour and more. What more could you ask for from a brownie?



This recipe came about when one-night mom and I were sitting in the TV room, watching MasterChef Australia, when we both looked at each other with a glint of knowing in each other’s eyes. A knowing that something naughtily tasty would just simply have to be created to satisfy the looming desire for something sweet and decadent as a result of watching the many contestants do their thing on TV, battling it out to be Australia’s No.1 MasterChef.


I must say there have been many times where I have watched MasterChef and felt completely re-invigorated and inspired to CREATE and make delicious food. Not simply for the pleasure of eating it (even though that is a very lovely reality of it) but simply for the pleasure of the art, the creation. There is something so exciting, stimulating and invigorating to me about getting into the kitchen, putting on an apron and going, “let’s get creative. Let’s see what we have … and let’s just go with the process of it”. There is something so organic and fluid that happens for me in the kitchen. I VERY rarely, if ever, set out to make a particular recipe, or go grocery shopping according to something I want to make. It is more of a process of refining the ideas of what I would like to eat, for example, one particular ingredient like: Bell Peppers or Chocolate or Cake or Potatoes and then from there, I see what inspires me in the moment of creation, with what I have on hand.


More times than not, this is when and where the magic unfolds. The magic of flavor, texture, exploration and delving deeper into the sensory and energetic experience of cooking happens.


Anyway, back to the brownies. This happened here. Something was sparked, I wanted to create, so I went into the kitchen, saw the chocolate and said YES. From there, it all came together beautifully. Slowly a picture starts to get painted in my mind of what I want the end result to be, and as the picture is refined, it starts to actualize and materialize.


I had a big bunch of fresh rosemary on the kitchen table from gardening society that Sunday. I knew I wanted to throw a slightly exciting twist into the mix, at first I thought chili and chocolate? Ahh, lovely combo but it's been there and done that. Then, out of the corner of my eyes peered that bunch of rosemary. Humble and awaiting exploration. In a moment it all came together: brazil nuts, rosemary, chocolate, banana, buckwheat, and cocoa? YES. 


So, without further hesitation ... (because I know when I have my eyes set on a recipe, I want to scroll down to it immediately: forget the blah blah beforehand ;) ) here are the delicious and loving Brazil Nut & Rosemary Brownies ... with love, from my kitchen to yours. 



·      1 cup of chopped banana coins

·      ½ cup of sweet potato 'flesh', without skin

·      ½ cup drained and washed chickpeas

·      ½ cup of cocoa powder

·      ¼ cup of almond flour

·      1/8 cup of vegan chocolate chips

·      4 tablespoons of maple syrup/honey/brown rice syrup

·      2 tablespoons of tahini

·      1 tablespoon of buckwheat flour

·      60 drops of liquid stevia

·      ½ teaspoon of salt

·      8 brazil nuts, chopped

·      1 sprig rosemary (about 1 tablespoon finely chopped)



1.     Preheat the oven to 180 degrees Celsius.

2.     Place your banana coins, cocoa powder, syrup of choice, stevia, salt, buckwheat, sweet potato, chickpeas, tahini, almond flour and salt into a food processor and blend until smooth and creamy.

3.     Now fold in the chocolate chips and place the mixture into a small baking tray lined with parchment/baking paper.

4.     Chop the brazil nuts. Set aside. Finely chop the rosemary. Set aside.

5.     Once the mixture is spread out smoothly, top with brazil nuts and your 1 big tablespoon of chopped rosemary. Add a small sprinkle of sea salt on top. Place into the oven and bake for 25 minutes.

6.     After 25 minutes, open it up and place another baking tray over it to stop the top (the brazil nuts and rosemary) from burning. Bake for another 20 minutes.

7.     Take out of the oven and either let it cool and store in the fridge or pantry for up to 5 days. OR, serve it fresh from the oven, warm and oozing with warmth and comfort, serve with vegan ice-cream and TUCK IN!

Sending you all beautiful vibes going into the week ahead <3