Gluten free chocolate nut brownies recipe
The richness of the dark chocolate in these brownies is offset by the chopped nuts, the crisp chocolaty layer on top of each giving way to a divinely sticky centre.
Brownies are meant to be intense, tender and gooey, so using flaxseeds to replace the egg in this recipe is ideal. Ground flaxseeds, although great as a binder, aren’t always my first choice in baking as they can create a gummy centre.
Ingredients
- 100 g Pure Sunflower Spread (dairy-free margarine), plus extra for greasing
- 4 tbsp ground flaxseeds
- 0.25 tsp baking powder
- 6 tbsp rice milk
- 50 g dairy-free dark chocolate
- 25 g shelled walnuts
- 25 g shelled pecan nuts
- 175 g soft light brown sugar
- 0.5 tsp vanilla extract
- 100 g gluten-free self-raising flour
- 1 small pinch of sea salt
- 3.5 oz Pure Sunflower Spread (dairy-free margarine), plus extra for greasing
- 4 tbsp ground flaxseeds
- 0.25 tsp baking powder
- 6 tbsp rice milk
- 1.8 oz dairy-free dark chocolate
- 0.9 oz shelled walnuts
- 0.9 oz shelled pecan nuts
- 6.2 oz soft light brown sugar
- 0.5 tsp vanilla extract
- 3.5 oz gluten-free self-raising flour
- 1 small pinch of sea salt
- 3.5 oz Pure Sunflower Spread (dairy-free margarine), plus extra for greasing
- 4 tbsp ground flaxseeds
- 0.25 tsp baking powder
- 6 tbsp rice milk
- 1.8 oz dairy-free dark chocolate
- 0.9 oz shelled walnuts
- 0.9 oz shelled pecan nuts
- 6.2 oz soft light brown sugar
- 0.5 tsp vanilla extract
- 3.5 oz gluten-free self-raising flour
- 1 small pinch of sea salt
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 12
Step-by-step
- Preheat the oven to 180°C/350°F/gas mark 4, then lightly grease the brownie tin (18cm square) and line the base with baking parchment.
- Whisk together the ground flaxseeds, baking powder and rice milk until blended, then set aside for a few minutes. The flax will swell up and absorb the rice milk so that you are left with a thick paste rather than a liquid.
- Place a heatproof bowl over a saucepan containing 2.5cm/1in of simmering water, break up the chocolate and place it in the bowl with the margarine. Melt gently, stirring occasionally, until smooth and combined, then remove from the heat and set aside to cool down a little.
- Meanwhile, roughly chop the nuts. Once the chocolate is cool enough to touch, stir in the sugar, flaxseed mixture and vanilla extract until fully amalgamated. Transfer to a large bowl and then sift in the flour, folding it in with the chopped nuts and a very small pinch of salt (which will do wonders for the intensity of the chocolate).
- Pour the mixture into the prepared tin, spreading it out evenly and levelling the top with the back of a spoon, then bake in the oven for 25-30 minutes or until the top has crisped up slightly but the cake is still gooey in the middle. (You can use a skewer or cocktail stick to test this.)
- Leave to cool in the tin completely before cutting into squares and serving.
Recipe taken from The Intolerant Gourmet by Pippa Kendrick.
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