Happy new year!! Gosh it feels like a millenia since I’ve posted anything. Sorry about that! I had actually created this dairy-free and gluten-free chocolate brownie recipe earlier in the year when I was looking for creative things to make with chocolate. (I swear, I can’t get enough of the stuff. If there is a chocaholics anonymous group out there, then sign me up!) But hey, better late than never eh? Call it my new year’s gift. 🙂
Now, chocolate brownies aren’t exactly avant-garde these days. BUT, they are definitely a classic and a staple to have in your baking repertoire. And I realized, much to my dismay, that I didn’t actually have a single chocolate brownie recipe! (gasp) And so here we have it folks. I’m finally rectifying this scandalous situation.
Chocolate brownies in themselves might not be much of a novelty. However, decent dairy-free and gluten-free chocolate brownies are a bit harder to come by! I’ve chosen to use almond meal in this recipe, as I’ve found that it’s better at retaining moisture than gluten-free flours on their own – which works to keep that fudgy texture.
I haven’t got a vegan option for you yet, but will aim to have this for you soon! Watch this space.
Happy baking. And eating!
Chocolate Brownies
Ingredients
- 3/4 cup almond meal
- 1/4 cup chickpea flour
- 1/2 cup brown rice flour
- 1/4 cup cocoa
- 3 large eggs room temperature
- 1/3 cup sunflower oil
- 5 tbsp agave syrup
- 150 grams dark chocolate recommend approx. 60%.
Instructions
- Heat the oven to 170°C/335°F and grease a 20 x 20 cm baking tin. Line the baking tin with baking paper also, as this will make it easier to remove the brownies later.
- Sieve all of the flours and cocoa into a large bowl, including the almond meal. Mix together well.
- In a separate bowl, add the eggs, oil and agave syrup and beat together. Add this into the large bowl of dry ingredients and mix together until well combined.
- Break the chocolate into small pieces and place in a glass or metal bowl. Sit the bowl on top of a pot of simmering water (making sure that only steam is touching the bottom of the bowl). Allow the chocolate to gradually melt without tampering too much.
- Once fully melted, take the bowl from the stove top and stir through a couple of times so that the chocolate is smooth. Then pour into the prepared brownie mixture and slowly fold into the mixture until it blends in.
- Pour the chocolate brownie mixture into the prepared baking tin and place in the oven to bake for about 20-25 minutes, or until the surface is just cooked (but mixture underneath should still be a little bit squishy).
- Take out of the oven and allow to cool for about 10 minutes before removing from the tin and serving.