Who doesn’t love a gooey, warm chocolate brownie? If you’re anything like us, your sweet tooth will be your downfall but most cakes and desserts tend to be crammed full of flour, butter and milk chocolate that, if you’re gluten or dairy intolerant, is not a match made in heaven.
We’ve come up with a delicious alternative meaning you can literally have your cake and eat it too; and all without gluten or dairy! Read on to discover how to make the ultimate gluten and dairy-free chocolate brownies that will make you the most popular free-from baker around:
Ingredients (Serves 16)
- 200g ground almonds or almond meal
- 300g icing sugar plus extra for dusting
- 60g unsweetened natural cocoa or cacao powder
- 2 large eggs
- 1 egg white
- 1 tsp vanilla extract
- 145g dark chocolate chips or chopped chocolate (the higher the cocoa content, the better)
- ½ tsp salt
- 2 tbsp water
First things first, preheat your oven to 180c or gas mark 4 and line the bottom and sides of an 8×8-inch tin with greaseproof paper – allow for some of the paper to hang over the edge of the tin to make for an easier serve.
Sift your icing sugar and cocoa powder into a large mixing bowl, then add the ground almonds and salt and stir to combine well. Add the two whole large eggs, followed by the egg white, water and vanilla extract, then stir by hand until the mixture is smooth. The mix should be thick, and then stir in the dark chocolate chips or chopped chocolate.
Once everything is combined, transfer to your lined tin and smooth the top with a flat spatula. Pop the brownie mix into the oven for about 25-30 minutes or until a shiny crust forms and a skewer comes out slightly moist – a good brownie should still be slightly ‘wet’ in the middle.
Let the brownie cool slightly on a wire rack before serving and once ready, dust with icing sugar and serve with dairy-free vanilla ice cream and fresh fruit. Delicious!