Finally, we have created the best, most delicious, easy-to-make gluten-free chocolate brownie that everyone is sure to enjoy…and I promise that even if you are not gluten-free, you will still love this.

Please give it a go and then let us know what you think.

Related Ingredient: Vanilla Bean Paste

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think.

Tracey and Jo x

 

October 30, 2018
  • 5m
  • 25m
  • 30m

Ingredients

  • 130 g dark choc chips
  • 150 g butter
  • 2 tsp. vanilla bean paste
  • 100 g almond meal
  • 50 g coconut flour
  • 50 g rapadura sugar
  • 3 large eggs, free range

Instructions

Thermal Cooking Method

  1. Preheat oven to 160ºC and line a slice tin with some baking paper.
  2. Melt choc chips and butter and melt for 2 minutes/70ºC/speed 2.
  3. Add vanilla bean paste, almond meal, coconut flour and rapadura sugar and mix for 10 seconds/speed 4.
  4. Add eggs, one at a time, while the blades are spinning on speed 3. Then scrape down the sides and give one final mix for 10 seconds/speed 4.
  5. Pour into the lined slice tin and bake for approx. 25 mins.
  6. Serve whilst still warm with some pure cream or homemade vanilla ice-cream (and fresh berries). Or allow to cool in the tray, then slice and store in an airtight container in the fridge for up to a week.

Traditional Cooking Method

  1. Preheat oven to 160ºC and line a slice tin with some baking paper.
  2. Place choc chips and butter into a microwave-safe glass bowl and heat in 30-second bursts, on high, until all melted. Stirring between bursts.
  3. In a mix-master, place vanilla bean paste, almond meal, coconut flour and rapadura sugar. Pour in the melted chocolate and mix on medium speed until well combined.
  4. Turn the mixer onto a low speed, and add eggs, one at a time. Then scrape down the sides and give one final mix, on medium speed, until well combined.
  5. Pour into the lined slice tin and bake for approx. 25 mins.
  6. Serve whilst still warm with some pure cream or homemade vanilla ice-cream (and fresh berries). Or allow to cool in the tray, then slice and store in an airtight container in the fridge for up to a week.

Nutrition

  • 15