These Gluten and Dairy Free Chocolate Brownies have a crisp, sugary top and are deliciously soft, moist and fudgy inside. Made with 100% organic 85% dark chocolate, which brings that slightly bitter taste to the brownies but sweet in a way. They are perfect addition to your cup of tea or coffee or even on their own. I promise you, if you have kids, these chocolate brownies will be gone for a day, because as we all know kids love them!
Must try recipe: Homemade Palmiers
The Dark Chocolate
Dark chocolate is packed with nutrients that can have a positive impact on your health. It comes from cacao, which is a plant with high levels of minerals and antioxidants. Studies show that real dark chocolate (not the full of sugar equivalent) can improve your health and lower the risk of heart disease.
A 100-gram bar of dark chocolate with 70–85% cocoa contains:
- 11 grams of fiber
- 67% of the RDI for iron
- 58% of the RDI for magnesium
- 89% of the RDI for copper
- 98% of the RDI for manganese
- It also has plenty of potassium, phosphorus, zinc and selenium
All these nutrients also come with 600 calories and moderate amounts of sugar. For this reason, dark chocolate is best consumed in moderation.
The White Chocolate
According to studies, 100 g of white chocolate has 454 calories and 32 g of fat. It also has 53 g of carbohydrates, all of which are from sugar, and 200 milligrams of calcium. However, despite its name, white chocolate isn’t a typical cocoa-derived substance. In fact, it doesn’t contain cocoa at all. It’s made with a blend of sugar, cocoa butter, milk products, vanilla, and a fatty substance called lecithin. However, white chocolate does not have the same ingredients nor does it confer the same health benefits as other types of chocolate.
“Chocolate is the answer. Who cares what the question is.“
Unknown
Gluten Free Chocolate Brownies
Equipment
- Food processor
Ingredients
- 150 g Dairy free unsalted butter (melted)
- 100 g Dark chocolate (dairy free, melted)
- 3 Eggs
- 200 g Brown sugar
- 70 g Gluten free white flour
- 1 tbsp Gluten free baking powder
- 3 tbsp Organic cacao powder
- 1 tsp Vanilla extract
- 50 g White chocolate (dairy free)
- 1 Pinch of salt
Instructions
- Preheat the oven to 180°C~356°F. Then grease and line a baking tray.
- In a medium bowl, melt the butter and the dark chocolate. Leave the melted mixture to cool to room temperature.
- In a food processor, beat the eggs and the brown sugar until frothy. Then slowly pour the chocolate and the butter mix. Add the vanilla. Transfer the batter into a bowl.
- In a separate bowl combine the gluten free flour, baking powder, cocoa powder (leave some for the top) and salt. Mix well, then add to the chocolate mixture. Beat with a spoon until well incorporated.
- Chop the white chocolate into chunks and add them into the batter. Stir until they’re dotted throughout.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula.
- Bake for about 25 minutes until cooked when tested with a tooth pick which comes out with a few crumbs. Allow to cool completely. Remove from the baking tin and cut into 12 squares.
- Store in an airtight container for up to 10 days and in the freezer for up to a month.
- Dust some cocoa powder on the top and garnish with raspberries (or any other fruits – optional).
- Enjoy!