Gluten-Free Triple Chocolate Brownies: A serious Chocolate Fix for the serious Chocaholic
This recipe is an adaptation of a very delicious, yet very unhealthy chocolate brownie recipe that I came across online recently. To make it healthier I reduced the volume of sugar, swapped the white cane sugar for coconut sugar,
changed the wheat flour with gluten-free flour, and substituted the butter with coconut oil – these methods can be applied to just about any mainstream recipe to make it more healthy.
So there you have it, a brownie recipe that is so rich and decadent it will make you feel giddy! You can serve the brownies warm or chill them in the fridge to allow the chewy fudginess to really develop. It does have a lot more sugar than I’d usually like to use in everyday cooking, so be sparing with serves and perhaps keep this recipe for special occasions only. One last tip: it’s a winner with vanilla bean ice-cream too!
This recipe makes 20 decent sized serves, and it only takes 15 minutes to prepare and 40-50 minutes to cook.
Spatula or electric hand beater
22cm square cake tin
200g dark chocolate, chopped
250g firm coconut oil (as soft as butter)
1 cup coconut sugar
4 organic eggs
⅓ cup raw cacao powder
1¼ cups gluten-free flour
½ teaspoon aluminium-free bi-carb soda
100g white chocolate, chopped
100g milk chocolate, chopped
100g dark chocolate, chopped
1. Preheat a fan-forced oven to 160°C;
2. Grease and line the cake tin with baking paper and set aside;
3. In a small saucepan, add the first 200g of dark chocolate and coconut oil and place over low heat, stirring until melted and smooth;
4. Allow to cool (cooling will prevent the chopped chocolate pieces from melting in later steps);
5. In the bowl of a Mixmaster, add eggs and coconut sugar, beating until light and fluffy;
6. One at a time, add the cooled melted chocolate and coconut oil, raw cacao, gluten-free flour and aluminium-free bi-carb soda to the egg and sugar mixture while mixing to combine;
7. Gently combine the extra dark, milk and white chocolate;
8. Pour the mixture into the cake tin and bake for 40-50 minutes;
9. Allow to cool before slicing and storing in an airtight container in the refrigerator.