Gluten Free
Gluten, Dairy & Nut-free Fudge Brownie
20 mins
Easy
10 Servings
By popular demand from one of our members, we’ve taken our existing brownie and made it nut-free – so now it’s gluten, dairy and nut-free, as well as being vegan.
Brilliant Bases Used In This Recipe
About This Recipe
By popular demand from one of our members, we’ve taken our existing brownie and made it nut-free – so now it’s gluten, dairy and nut-free, as well as being vegan.
By removing the ground almonds (a great moisture and structure element) and pecans/walnuts for texture as well as flavour, Jason has re-balanced the recipe to create this densely indulgent high cocoa mass chocolate treat.
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Ingredients
300g/11oz 72% minimum cocoa solid pure vegan chocolate
150g/5oz coconut oil
300g/11oz coconut blossom sugar
250g/9oz gram flour
250g/9oz soya milk (1.8% fat, high protein)
1tsp sea salt
2tsp baking powder
Nutrition Per Serving
Calories
440
Fats
24G
Carbs
47G
Protein
7G
Method
Pre-heat the oven to 160C/320F (fan) or 180C/360F (convection)
Melt the chocolate and coconut oil in microwave slowly, or use a bain-marie
Mix together all the dry ingredients in a bowl
Add the soya milk to the dry ingredients and combine to form a thick paste
Create a well in the centre, then pour in melted chocolate and combine
Pour and spread out evenly into a lined baking tray
Bake for 40-50 minutes depending on the oven and thickness of the brownie. Pricking it with a toothpick should see it come out clean
Chill fully in the tray then cut into 120g/4.5oz portions (makes 10)
