Blocks of chocolate don’t last long enough in my pantry to be used for cooking, so I love the cocoa-based ‘Coconut Chocolate Brownie’ recipe from the trusty Edmonds Cookbook. I’ve modified this recipe to be gluten free (and dairy free if required). It’s my ‘go-to’ for bake sales, bring a plate events or for visitors who aren’t used to gluten free food. Try it, you’ll love it.
Into a pot add:
- 125g butter (dairy free option: use margarine, coconut oil, or a combination of these)
Melt. Remove from heat and add:
- ¼ cup of cocoa
- 1 cup castor sugar
Mix together then add:
- 2 eggs (adding one at a time and beating well between each addition)
- 1 tsp vanilla essence
- ½ cup ground almonds (desiccated coconut also works well here, or if you’re doubling the recipe use half a cup of each!)
- ½ cup gluten-free flour (I prefer Orgran pre-mix)
- 1 tsp baking powder
Mix together. Pour into a 20cm square tin lined with baking paper. Cook at 180 degrees C for approx. 30 minutes or until it’s no longer runny in the center. Allow to cool in the tin.
- This will be popular so don’t hesitate to double or triple the recipe
- Freezes well (and is actually really yummy eaten straight from the freezer!)
- The dairy free version can be a little fragile in warm weather. Storing it in the fridge solves this
- Olive oil doesn’t work well as a butter replacement in this recipe.
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