Here is my favourite brownie recipe for those who are can’t have dairy or gluten or soya. After lots of (extremely necessary testing) I can confirm it produces the gooiest ‘free from’ brownies I’ve tasted.
I haven’t tried it, but I imagine if you’re egg free simply using an egg replacer or flax seed mix would work well. Nut free may be a little harder as the ground almonds add a lot of moisture. I’d try gf flour and also add in some mashed banana for moisture.
So without any further delay. What you’ve all been waiting for…
- 100g 70%+ dark chocolate (sugar free if desired)
- 50g coconut butter or oil
- 80g ground almonds
- 80g coconut sugar (or try your natural sweetener of choice)
- 2 eggs
- 100g roughly chopped walnuts
- Pre-heat the oven to 180C and grease a loaf tin
- Melt the coconut butter and chocolate by placing it in a bowl suspended over simmering water
- Once melted allow the chocolate mixture to cool a little and then add the almonds, coconut sugar and egg yolks. Mix well until fully incorporated.
- Stir in the walnuts
- Whisk the egg whites in a scrupulously clean bowl/whisk until they form stiff peaks. Gently stir them into the mixture.
- Pour into the pan and bake for 25-35 minutes until just firm to the touch. I always think brownies are best slightly under cooked than over cooked.
- If you can wait long enough allow them to cool and cut into small squares. Otherwise don't look at me when you burn your tongue.
STORAGE// If they last that long they will keep in an airtight container for a few days and can be frozen. The recipe easily doubles.
ADDITIONS// Be creative with your additions. You could stir in a little of whatever 'superfood' powder is currently fashionable, a few flakes of coconut, some goji berries or dried unsweetened cranberries if you think fruit can be friends with chocolate.