Gluten Free Chocolate Brownies
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.
Servings: 12 slices
Calories: 285kcal
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!
Nutrition
Calories: 285kcal
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