These Chocolate Brownies are made with dark chocolate so they’re a real chocolate lovers paradise! They’re so extraordinarily moist, and fudgy you won’t want to share!
This is a great classic recipe that is also gluten and dairy free and you’ll find that using the almond flour and walnut pieces makes them taste even better.
I’m sure they’d taste great with macadamia pieces too!
This brownie recipe is a sure guarantee that you won’t want to get a boxed brownie mix ever again.
Don’t be fooled by the fact that you need to melt the chocolate, it’s still easy and well worth it.
In fact, I think you’ll find that using dark chocolate in your chocolate cake recipes renders them richer in flavour and gives them a moister texture.
You’ll find that they’re incredibly fudgy the next day and the day after, if there’s still some left! Just pop them in an airtight container and they’ll keep for up to a week, but I can assure you they won’t last that long.
OPTIONAL ADD INS:
Crushed Nuts: walnuts, almonds, macadamias, pecans, brazil
Dried Fruit: blueberries, cranberries
Marshmallow pieces
Chocolate bits/chips
Shredded Coconut
STORING:
You can store them in an airtight container for 3 days at room temperature or up to a week in the refrigerator.
These Chocolate Brownies are made with dark chocolate so they're a real chocolate lovers paradise! They're so extraordinarily moist, and fudgy you won't want to share! Gluten & Dairy Free. If you don't have a double boiler to melt the chocolate that's OK, I don't either. Just use a smaller saucepan and place it in a larger saucepan full of simmering water to melt your chocolate without it burning. Place dark chocolate, dairy free butter and fructose in a saucepan and melt in a double boiler. Mix frequently. Once melted remove from heat and set aside to cool slightly. Separate the egg yolks from the egg whites placing each in separate bowls Lightly beat the egg yolks Beat egg whites until soft peaks form Crush or cut walnut halves into pieces or use a food processor and pulse to desired dimensions Combine the almond flour and walnut pieces into the cooled chocolate mixture together with the egg yolks. Mix well Add half of the egg whites and combine softly then add the other half and mix until the mixture is well combined Grease a baking tin (20x30cm/8inchx12inch) and line the bottom with baking paper Pour the batter into the tin Bake in a moderate oven (180°C/350°F) for about 30 minutes. It's cooked when the skewer comes out dry after testing the centre of the cake Allow to cool slightly before turning onto a wire rack Once cooled, cut into squares before serving.CHOCOLATE BROWNIES
Ingredients
Instructions
