for the glaze: dark chocolatesugar free or at least 85% cocoa solids, melted (optional)
Pre-heat oven to 180 Celsius/350 Fahrenheit.
Combine all dry ingredients in a bowl.
Add all wet ingredients. You can mix with a blender or even with a fork.
Check the sweetness and add more sweetener if required.
Line a baking tin with baking paper (mine was 15x20 cm) and fill with the mixture.
Bake for ca 25-30 minutes or until a knife comes out clean. The brownies will be very soft in the beginning, but they firm up once cool.
If desired, melt 2 squares of dark or sugar free chocolate plus 1 tsp of butter/coconut oil and drizzle over the brownies.
Store in an air tight container in the fridge.
I made one batch with ground almonds and one with almond flour. Both work well.If you prefer a more cake-like texture, add an extra 25g/1/4 cup almond flour or ca 3 tbsp coconut flour.If you do not have mixed spice aka pumpkin spice to hand, you can sub with cinnamon.I used cacao as opposed to cocoa powder in this recipe. Cacao is less processed, while cocoa is roasted and has a stronger taste. If you use unsweetened cocoa you might want to reduce the amount and take things from there. Start with 30g/1/3 cup and see if your mixture is chocolatey enough.