30 January 2017

Easy Chocolate Brownies, Vegan and Gluten Free!






This is a nice simple recipe, you'll need to have a small baking dish, as it just makes a small batch but being a small size, it doesn't take too long to whip these up for some friends coming round to tea and maybe you can cut them into bite sized pieces, for a tasty, sugary but not too over-indulgent treat. Balancing out the guilt of raw cane sugar is the secret ingredient of half a mashed up avocado, which has to be adding something good and beneficial to the overall mix.

I might also add that being a small size, these don't stay around for too long either.


1/ Preheat the oven to 180°
2/ Line a small baking dish, (mine is a 9" x 7")  with grease proof paper and then grease well with vegetable oil.
3/ Put the following ingredients into a large jug and stir well:
1/2 a cup of Doves Farm Gluten Free Plain Flour
1/2 a cup of raw cane sugar
2 heaped tablespoons of cocoa powder.
A pinch of salt
1/4 a teaspoon of Baking Powder
4/ After mixing the dry ingredients together, in another jug mash up half a ripe avocado, then add 1/2 a cup of Almond Milk and a 1/4 teaspoon of Vanilla Extract and mix well.
5/ Add the wet ingredients to the dry ingredients and stir until well mixed.
6/ Add 50g of smashed up dark chocolate into the mix.
6/ Scrape the batter out into the greased and lined baking tray and pop into the preheated oven for 20 minutes.
7/ Take the cake out of the oven and cover with foil, then bake for another 10 minutes, or until a knife stuck into the centre of the cake comes out clean.
8/ Leave the cake to cool, with the foil taken off.

I have been experimenting a bit with these brownies and have decided they are even better, if they are thicker. So, if you don't need them quickly baked, you can go for this recipe instead, which will take a bit longer to bake, uses twice the amount of ingredients but produces a deliciously thick and indulgent brownie.

Thick Brownies:

1/ Preheat the oven to 180°
2/ Line a small baking dish, (mine is a 9" x 7")  with grease proof paper.
3/ Put the following ingredients into a large jug and stir well:
1 cup of Doves Farm Gluten Free Plain Flour
1  cup of raw cane sugar
4  tablespoons of cocoa powder.
A pinch of salt
1 teaspoon of Baking Powder
4/ After mixing the dry ingredients together, in another jug mash up a ripe avocado, then add 1 cup of Almond Milk.
5/ Add the wet ingredients to the dry ingredients and stir until well mixed.
6/ Add 100g of smashed up dark chocolate into the mix.
6/ Scrape the batter out into the greased and lined baking tray and pop into the preheated oven for 20 minutes.
7/ Take the cake out of the oven and cover with foil, then bake for another 25 minutes, or until a knife stuck into the centre of the cake comes out clean.
8/ Leave the cake to cool, with the foil taken off.
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