Nothing quite beats a good chocolate brownie! Dense, chocolately and served up on my grandmother’s fine china! In my home the brownie has to be a dairy-free, gluten-free brownie for both males in my household who both have different allergies, so this is a super-friendly version if you are making for people who are sensitive to gluten and dairy.
Here is how I make my brownies:
- 1 cup sugar (whatever type you like: raw, white, rapadura, coconut, blah blah)
- 1/2 cup cocoa powder
- 125g butter (for dairy-free I use Nutlex)
- 4 eggs
- 100g almond flour
- 1 tsp vanilla extract
- 1 cup desiccated coconut
- Additions: chia seeds, cinnamon, pinch of salt, chocolate chunks, etc
- No fuss, so just throw it all into a Thermomix or mixer and blend until smooth and like cake batter
- Pour into a brownie shaped tin (shallow rectangle is good!) that has been lined with baking paper
- Bake at 160C fan-forced for 15 mins – press on the middle of the brownie to see if it is firm – yes? Then it is done.
- Cool and then cut into squares
- Store in the fridge until all eaten up (approx. 1 hour) 😉
These are so so easy to make that my 2 year old helps me with the whole process while simultaneously shoving almond flour into his mouth. He just loves the taste of almond flour which puzzles me a bit cause it is quite bland. He’s the kid who will scoff down olives, gerkins and potent kombucha without a thought! Anyway, these brownies are a good one to make with the kids 🙂