This recipe is everything you want in a brownie: dark and dense with a fudgy middle and chewy edges. You won’t believe they’re gluten and dairy free!
- 200g dairy free dark chocolate, roughly chopped (see recipe notes)
- ½ cup (120g) coconut oil
- 2 tsp Vanilla Bean Paste
- 3 large eggs, beaten
- ½ cup (60g) cocoa powder
- ½ cup (75g) Three Spades Cassava flour
- 1 cup (220g) caster sugar
- ½ tsp salt
- ¼ tsp bicarbonate soda
Preheat oven to 170°C (fan forced). Grease and line a brownie tin with baking paper.
Melt chocolate and coconut oil in a microwave safe bowl in 30 second intervals. Stirring in between until melted. Add Vanilla Bean Paste. Set aside.
In a large bowl, sift together cocoa powder, cassava flour, sugar, salt and bicarb soda. Make a well in the centre then add eggs and chocolate mixture. Stir until smooth.
Pour into prepared pan, bake for 25-30 minutes or until an inserted skewer comes out with a few moist crumbs. Allow brownies to cool completely in tin.
*We recommend using Premium Dark or 70% Cocoa Baking Chocolate for taste quality, but you can use any dairy free dark chocolate.
Adapted from queen.com.au