Gluten-free | Dairy-free | Refined sugar-free
The quickest recipe we could whip up in the cafe on busy days to fill the cabinet. With a 25 min bake time, this whole-food brownie is for chocolate lovers, who want a sweet treat without overly processed ingredients. If you love sugar and wheat, this recipe is not for you. A gluten-free, dairy-free and refined sugar-free recipe that will hit that, SPOT!!
The hero ingredients are cocoa and nut butter, so make sure you use good-quality cocoa for a deliciously rich flavour. As for nut butter, we always use roasted macadamia nut butter for it's creamy rich flavour. You can easily whip up a batch yourself (see our macadamia butter recipe) or try to find some for sale in your local gourmet food store.
Otherwise, any other roasted nut butter you like can be used.
20cm square tin: 20min bake time
3/4 cup sifted cocoa
1 tsp baking powder
1/2 cup almond meal
1 tsp salt
1/4 cup olive oil *light flavour
1/2 cup roasted nut butter *macadamia, cashew, peanut
1/2 cup panela or coconut sugar
1/3 cup maple
1 tsp vanilla
2 eggs
24cm square tin: 25min bake time
1 + 1/8 cup sifted cocoa
2 tsp baking powder
3/4 cup almond meal
1 + 1/2 tsp salt
3/8 cup olive oil *light flavour
3/4 cup roasted nut butter *macadamia, cashew, peanut
3/4 cup panela or coconut sugar
1/2 cup maple
2 tsp vanilla
3 eggs
1. Preheat oven to 180°c and line a square brownie tin with baking paper.
2. In a large bowl, whisk the cocoa, baking powder, almond meal, and salt.
3. In a small bowl whisk the olive oil, nut butter, panela, maple, vanilla and eggs until well combined.
4. Pour the wet mix into the large bowl of dry ingredients and gently fold until just combined (do not over mix).
5. Pour into prepared tin and bake in the oven for 20-25 minutes depending on what batch size you did. Brownie is ready when the top springs back with touch. Or pull out a couple of minutes earlier if you prefer chewier/moist note: the top will drop when pulled out early.
6. Let the brownie completely cool and place it in the fridge to set before cutting. Dust cocoa on top and cut into squares.
7. Store in an airtight container in the fridge for 1 week or freeze for up to a month. Serve room temp or warmed up with cream or vegan ice-cream.
R E C I P E N O T E S
- Cocoa is the main flavour, we recommend a good quality cocoa for the best, rich chocolate flavour.
- We recommend panela/rapadura sugar or coconut sugar for a refined sugar option, but raw or caster will also work. Note: reduce the measurement of caster sugar as it is finer and sweeter.
- The nut butter adds flavour and texture. We prefer roasted, smooth macadamia butter which is easy and cheaper to make at home in a nutribullet or food processor (see previous post for recipe). Cashew and peanut also work well with peanut being the more affordable option.
- Baking times vary according to batch size. 20 or 25 minutes is usually best. If you pull it out a little early your batch will be more moist and will need to be set in the fridge. We recommend refrigerating before cutting to reduce crumbling and breaking.
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