Tantalizingly deep and rich chocolate brownies.
Ooh, who doesn’t like a brownie? It was Arthur’s 4th birthday party on Saturday and although I was going to attempt a triple chocolate dairy free cake I didn’t have time to experiment with the icing side of things. I know soya yoghurt is used but Wilfy can’t have soya. SO! I decided to make the wicked triple cake with lashings of dairy and gluten AND make these babies on the side. They are so rich and deep that even Wilfy only managed a few mouthfuls. The older kids got a triple chocolate hit and then danced it off to ‘Magic Mikeys’ Disco. My, what fun we had!! maybe the prosecco helped.
These take 10 minutes to prepare and about 25-30 minutes to cook on 170 C.
Makes about 20 small squares.
You will need:-
250 g dark chocolate
250 g pure sunflower spread
200 g Fruit sugar or coconut palm sugar
3 eggs
160 g ground almonds
2 teaspoons vanilla extract or orange oil
What to do:-
Preheat the oven to 170C.
Melt the chocolate and the pure spread over a low heat. When that is melted, take the pan off the heat, let the mixture cool and add the vanilla or orange oil and the sugar. Give it a good mix. Once cooled then add the eggs (beaten) and the almonds and mix together (either with a good wooden spoon or on a low setting in a free-standing mixer). Pour the mixture into a rectangular 30 cm baking tin.
Bake in the oven for 25-30 minutes. The top will crack a little but the inside will be soft and moist.
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Hi Hannah
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