Chocolate Brownies
Chocolate brownies:
Prep time: 15 minutes
Cook time: 20-22 minutes
Ingredients:
- 80 g of dairy-free baking chocolate or similar (e.g. Pana mylk baking chocolate or Pico M*lk chocolate block)
- ¾ cup coconut sugar
- ½ cup (55 g) Grain Free Flour Mix, loosely spooned into measuring cup and levelled off
- ¼ cup (20 g) cacao powder or carob powder (caffeine free), loosely spooned into measuring cup and levelled off
- ½ tsp sea salt
- 3 large eggs
- ½ cup coconut oil or butter/ghee
- Optional: 1 tsp vanilla extract
Method:
- Preheat oven to 180 degrees Celsius (non-fan forced).
- Line an 8 x 8-inch square cake pan with parchment paper and set aside.
- Melt the coconut oil and chocolate together in a glass bowl over a double boiler. Stir together to combine.
- In a separate mixing bowl add the coconut sugar, Grain Free Flour Mix, cacao/carob powder, salt, eggs, and vanilla extract.
- Gently blend the ingredients together using a hand mixer or by hand using a hand whisk.
- Add the warm melted chocolate to the mixing bowl of batter and thoroughly combine using a hand mixer or hand whisk, stirring manually.
- Pour the brownie batter into your cake pan and bake in the middle of oven for 20-22 minutes or until almost cooked/slightly gooey.
- Remove from the oven and allow to cool before slicing.
TIP: Drizzle brownies with melted chocolate.
For best results, we strongly recommend measuring out flour and cacao powder by weight and not cups.