I do love a brownie. There's something about that gooey, rich and fudge like consistency of them that feels like heaven. They are however packed full of sugar and also a huge amount of other naughty things.
I decided to do what I love to do best and make a healthier version. Do not be fooled... these are not dry at all, not a soul would believe that they are refined sugar, gluten and dairy free either. Gee wiz though... they are goooood!!
INGREDIENTS:
88 grams soft, dairy free spread
100 grams coconut oil
188 grams best-quality dark vegan chocolate (ideally made with natural sweeteners)
3 large eggs
1/2 tablespoon vanilla extract
200 grams coconut sugar
225 grams gluten free self raising flour (I like Dove Farm)
1 teaspoon salt
1 tablespoon almond butter
METHOD:
Preheat the oven to 180°C/160°C Fan. Line your brownie pan with baking parchment. I use a small square one as I like them thicker and 'squidgier'.
Melt the fats and chocolate together in a large heavy-based pan. In a bowl or large wide-mouthed measuring jug, beat the eggs with the sugar, almond butter and vanilla. Measure the flour into another bowl and add the salt.
When the chocolate mixture has melted, let it cool a bit before beating in the egg mix, and then the flour. Beat to combine smoothly and then scrape out of the saucepan into the lined pan.
Bake for about 20 minutes. When it's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey. REMEMBER - They will continue to cook as they cool, so you want them to be rather runny in the middle.
Allow them to cool in the tin first (and if they're really squidgy, then finish them off to set in the fridge).
Slice into small squares and dust with cacao powder and a little icing sugar.
I really hope you enjoy these as much as me. They are very rich and so less is more! I love to serve them with a dollop of vegan ice cream and a big cup of tea - that's the Manc in me though!
Thanks so much for reading,
Emmaline