Wheat-Free, Dairy-Free Dark-Chocolate Brownies
By Amy Rankin
Craving something sweet, but trying to avoid wheat and dairy? Whip up a batch of these super-easy, deadly delicious dark-chocolate brownies. You’ll actually have to convince people that there’s no butter – they’re that rich.
The good news is that they’re also packed with nutrients: antioxidants (thanks to the good-quality dark chocolate), they’ll improve your skin and hair (thanks to the coconut oil) and they’ll help to reduce blood pressure, strengthen your bones and may even help fight cancer (thanks to the ground almonds).
What You Need
160g good-quality dark chocolate (Lindt 70% and above does not contain dairy)
½ cup coconut oil
¾ cup almond flour
1 cup fructose (or sugar replacement)
½ tsp salt
¼ tsp bicarbonate of soda
1Tbs good-quality cocoa powder
2 extra-large free-range eggs
Mixed chopped nuts (optional)
Preheat oven to 180°C. Grease a 20cm ovenproof baking pan or ceramic dish.
Melt the chocolate and coconut oil in a saucepan over low heat. Place all the dry ingredients into a bowl. In a separate bowl, beat the eggs until frothy and well-combined. Make a well in the centre of the dry mixture. Pour the egg mixture into the well. Pour in the melted chocolate mixture.
Mix the batter together with an electric mixer. It will appear thin at first, but will soon thicken up and become smooth and glossy (about two minutes). If you’re adding extra nuts, stir them in gently by hand. Pour mixture into prepared tin.
Bake the brownies for about 30 minutes (or until set). The top will be cracked, like a flourless cake. Rest tray on a wire rack before slicing.
HINT: Placing the tray of brownies in the fridge for an hour will make slicing easier, but it’s almost impossible to not eat them while they’re warm and gooey.