It’s been a slow day. Some of us (no names) haven’t got dressed today (not that getting dressed has been incentivised at all!). It’s truly November outside, the mist hasn’t lifted all day and the air is cold enough to see your breath. So being home, recipe testing, playing games with the kids and snuggling on the sofa has been soul nourishing. And, along the way we’ve created some nourishing treats too. So here’s a recipe hit! Flourless Chocolate Brownies! Which makes them gluten-free by the way, and if you substitute the butter for coconut oil they’d be vegan too! So practically healthy…right?! (ahem) Actually I think the ground almonds make for a better brownie than flour anyway. They keep these brownies moist and add some nutritional value. If you’re a brownie fan I’m sure you wont be disappointed, these have a fabulous crisp top and a lovely gooey moist centre. Rich, chocolatey and truly indulgent, just as a brownie should be… I wonder what Einstein would say?..
100g unrefined caster sugar
250g ground almonds
2 tbsp raw cacao powder (cocoa powder would be fine too if that’s what you have)
1 tsp vanilla extract
4 tbsp coconut cream
150g 70%min dark cooking chocolate*
1.Pre-heat the oven to 180C.
2. In a food processor (or with a fork in a bowl) cream together the butter and sugar.
3. Add the eggs 1 at a time with the processor running (or keep stirring) until fully incorporated.
4. Add the cacao (or cocoa) powder and vanilla extract and fully incorporate.
5. Add the ground almonds and coconut cream.
6. When all the ingredients are evenly mixed, chop the chocolate into small chunks and turn it through the mixture.
7. Spread evenly into a buttered brownie tray (or baking tray), and bake at 180C for 25 minutes.
Serve warm with ice cream, or just as they are with the chocolate still molten. Or leave them to cool and store in an air-tight container, they’re good cold too!
*So just a note on buying chocolate. As with all things processed it can be loaded with ‘extras’, usually unpronounceable and probably not all that good for us, at least, they’re not there for our nutritional benefit, rather, to increase shelf life and bulk products out so check the label! Chocolate and cocoa isn’t native to the UK, so we’re a little more detached from how and where it’s growing. For that reason I choose organic and fair trade products. The Fairtrade Foundation links food stability to economic growth, and in supporting independent growers, we are supporting their ability to sustain their business. Which in turn means sustainable farming, and a better quality of living. For something that we’re buying occasionally, like chocolate, I like to think I’m doing it responsibly. Heaven forbid chocolate should become endangered! Check out the fair-trade foundation for more information.
6 thoughts on “Rich and Gooey Flourless Chocolate Brownies and a Note on Fair-Trade”
Have just made these, can’t wait to try them. I enjoyed licking out the bowl after putting the mixture in the pan.
They are definitely best hot! I finished a batch last night as I wrote my 10 ways with toast post… Oops! Let me know how you get on…successes, Suggestions, disasters etc… It’s all good!!
They were really yummy. I had made them with leftover frozen almond pulp from making almond milk and made up the rest with ground almonds. I also used almond milk instead of coconut cream. Will be making these again but will put them in the fridge as they didn’t last to well here in hot Brisbane. I hadn’t realised my husband wasn’t eating them as he wasn’t sure what was in them.
Oh Jillian that’s great! Good point on storage… It’s pretty cold here now so I hadn’t considered the fridge but in summer definitely! I’m really glad you enjoyed them and it means such a lot to hear your feedback, thank you for taking the time! Also lovely to hear you’re in Brisbane… I met my husband in Byron bay and love that part of the world…☺️