I have always had a soft spot for the chocolatey goodness of brownies so the other day when I stumbled across a recipe in our cupboard for gluten free brownies I just had to bake a batch! However, these are certainly not low sugar, or really that healthy at all, but they were melt in your mouth delicious! As I can’t eat eggs I used vinegar as a substitute and added some water, which worked quite well but once the brownies cooled they went a little solid. No problem, warm them in the microwave for 30 seconds and you have gooey goodness again! I am planning to make a much healthier version of these in the future, I just have to play around with the recipe for a little while, stay tuned!
Here is the final product:
150g organic butter (coconut butter would probably work as a vegan substitute)
1 cup baking cocoa (or raw cacao if you prefer)
4 eggs (or 4 Tsp vinegar with 1/2 cup water, or 4 Tsp chia seeds in water 1 1/2-2 cups water)
2 cups sugar (bad, I know! Need to figure out a healthier substitute…)
1 tsp vanilla
3/4 cup gluten free plain flour
1 tsp baking powder
1 packet (cup) choc bits- dark choc, milk choc, carob chips, nuts or raw cacao nibs
1. Preheat oven to 160 oC. Line the base of a 27cm x 18cm x 3cm tin with baking paper.
2. Melt butter and stir in baking cocoa, allow to cool slightly.
3. Beat in eggs, stir in sugar and vanilla.
4. Sift flour and baking powder together. Add to mixture and stir thoroughly.
5. Mix in choc bits (or whatever else you’re using).
6. Bake in preheated oven for 45-50 minutes or until just firm when pressed in the centre. Leave in tin for 20 minutes then turn out onto rack.
7. When cooled cut into bars.
What is your weakness? Let me know if you find a healthier way to make this delicious treat!