There is nothing like a super moist brownie on your tastebuds! If you have a problem with gluten, this recipe is ideal for you and the family. You can try this with a little crème fraiche or cream as a dessert – everyone will approve!
Serves: 12 brownies
Preparation Time: 10 – 15 minutes
Cook Time: 20 – 30 minutes
Rest Time: 30 minutes
Dietary: Vegan
Ingredients:
300g gluten free flour or all-purpose flour
50g dark cocoa
1tbsp baking powder
80g brown or caster sugar
½tsp sea salt
80ml cup coconut oil
400ml unsweetened almond milk/coconut milk
Optional: sprinkling of icing sugar
Method:
- Begin by preheating your oven to 180°C/350°F/Gas mark 4.
- Grease or line a 20x20cm/8x8inch baking dish
- In a large bowl mix together the flour, cocoa, baking powder, sugar and sea salt and then mix through.
- In a smaller, separate microwavable dish, blitz the coconut oil in the microwave until it becomes liquid.
- Next, add the liquid coconut oil and milk into the large mixing bowl and stir with the other ingredients until combined well into a thick brownie batter.
- Pour the brownie batter into your baking dish and bake for 20-30 minutes or until cooked through. You can use a skewer to gauge when the brownies are done; simply insert it into the cooked batter mix and if it comes out clean, the brownies are cooked.
- Once the brownies are cooked, remove from the oven and leave to cool for 30 minutes before lightly sprinkling over the powdered icing sugar (using a sieve makes this easier) to finish. Portion the tray into 12.
- Can be served immediately or stored for several days in the fridge.
Per brownie: Calories: 214Kcal, Carbohydrates 32.5g, Fats 7.6g, Protein 3.4g, Fibre: 2.1g