Who doesn't love a Brownie? I love all types of Brownies (as long as they're gluten free) and this one that I'm sharing with you today is the one I find myself making most often simply because it's sooooo easy. I've adapted it and changed it over the years to suit my tastes and my kids tastes but I do believe no-one can go wrong making and enjoying this brownie!
It's gluten free (and can be dairy free), it's high in antioxidants and even though it's more of a 'treat' food, I guarantee you will be hailed as a superstar when you serve these up at home or take to someone's house for an easy dessert or share plate. It's lower in sugar than most brownie recipes but is still sweet enough without being overly sweet or too rich which I find with some brownie recipes. It also goes excellently with a dollop of full fat cream (just sayin!)
125gr salted butter (substitute with coconut oil for dairy free)
125gr dark chocolate (70% minimum)
1.5 cups of almond meal
1 cup of coconut sugar
3 eggs (lightly beaten)
1/4 cup of cacao powder
1 punnet of blueberries (optional)
Heat oven to 180 degrees or 160 fan forced
Melt butter and chocolate in a glass bowl over a saucepan of simmering water (don't let the water touch the bowl) Stir with metal spoon and remove from heat when smooth and glossy
Quickly add almond meal, sugar, eggs and cacao and stir through making sure to break up any lumps with a slow whisk
When it is mixed well, add the punnet of blueberries and give a gentle stir to distribute berries
Pour into a 20cm base pan that has been lined with baking paper and pop into the oven on a middle shelf for 35 mins. Check with a skewer in the middle and bake for another 5-10 mins depending how gooey or not gooey you like your brownies!
They freeze really well in small squares or rectangles for lunchboxes (as long as your school allows nuts!) and otherwise best stored in the fridge if you don't polish them all off on the first day! ;)
Yours in Health,