Chocolate Brownies
An easy and straightforward dairy-free and gluten-free chocolate brownie recipe. Lower in sugar and saturated fat, they taste delicious AND are easier on the waistline!
Servings: 9 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.