Chocolate Fudge Brownie

Finally a chocolate fudge brownie that is quick and easy to prepare. It’s simply the richest, gooiest and heaven-est around! Each brownie contains many healthy ingredients and is gluten-free, dairy-free but can use dairy, is nut-free and is suitable for vegetarians.

If the neighbours know you’re cooking these brownies, they’ll definitely be dropping in for a big cuppa. You and everyone else will love them, they’re super tasty with an amazing double chocolate whammy flavour.

Incredibly this recipe doesn’t include nuts such as ground almonds, and is gluten-free and dairy-free, so this cake is a good choice for those suffering with intolerances and allergies…Yeah!

You won’t be disappointed in its texture or yumminess!

CHOCOLATE FUDGE BROWNIE TIPS:

These Chocolate Fudge Brownies freeze well, so feel free to make a double batch and pop them in the freezer. They’re particularly great for picnics, for any big kid and a must have to eat on dark miserable rainy days.

These are best made with regular butter, but you can use dairy-free butter. The texture is the same but the taste is slightly different.

A gooey brownie always tastes better than being dry and overcooked. If you’re not a fan of the gooey bit in the middle, it will set once cooled. To revive the goo just pop it in the microwave for five to ten seconds.

This recipe calls for 100g of dark chocolate chips to add some crunch. Other food ideas you can throw in instead of chocolate could be chopped walnuts, pistachios, marshmallows, or if you don’t mind the sugar content add some chopped up maltesers or crunchie bars etc. Feel free to use anything you fancy at the time.

Cacao powder has a milder taste compared to cocoa, either is fine to use.

Yogurt goes particularly well with this brownie. Here’s a great recipe for you to try Coconut Vanilla Yogurt.

CHEF’S NOTES:

Nutritional calculations are per person, are rounded off estimates and exclude optional extras. If you use other ingredients or quantities, the results can’t be guaranteed.

Kitchen Tools: 8″ Square Baking Tin, Blender or Fodd Processor, Parchment Paper.

Prep: 15 min
Cook: 30 min
Servings: 10

G. Carbs: 24g
N. Carbs: 16g
Freezable: Yes

Protein: 8g
Fibre: 9g
Fat: 23g

Kcal: 300
Course: Cake
Difficulty: Easy

INGREDIENTS

  • 170g Dairy-Free Butter (or your favourite)
  • 170g Cocoa Powder
  • 100g 72% Dark Chocolate Bar or Chocolate Chips
  • 3 Large Eggs
  • 1 tbsp Vanilla Extract
  • Pinch of Himalayan Salt
  • 120g Brown Rice Flour
  • 30g Chia Seeds

DIRECTIONS

  • Preheat the oven to gas 3, 160 C (320 F).
  • Grease and line an 8 inch square baking tin with parchment paper, ensuring sides overhang.
  • Melt the butter in a sauce pan.
  • Allow to cool slightly before using it.
  • In a large mixing bowl or your favourite mixer add the melted butter, chocolate powder, erythritol and salt, chia seeds and vanilla extract and stir..
  • Add the eggs one at a time, then slowly sift in the rice flour.
  • Stir until just combined, then add the smashed up chocolate or chocolate chips.
  • Pour the brownie batter in the prepared tin and place in the oven.
  • Bake the brownies for approximately 30-35 minutes or until they no longer wobble in the middle. Remember the middle should still be nice and gooey.
  • Leave in the tin and transfer to a wire rack to cool completely.
  • These brownies are quite fragile so if you can, transfer to the fridge for an hour before cutting into squares.
  • Sprinkle with your favourite toppings such as nuts or smashed sweets before serving.
  • Serve and enjoy!