The best gluten free chocolate brownies ever!
I’ll often bake stuff during the day, then head into work of the evening with my spoils, and
if I haven’t eaten it all, share some with a couple of appreciative work-mates. But I always feel guilty because one of them is gluten-intolerant and I never make GF stuff.
So after reviewing Eskal’s peanut butter alternative (FreeNut Butter) and looking into their product range, I was excited to see some pretty tempting GF products. Last week, I received their Dairy Free/Gluten Free mint chocolate to trial and can I just say, it’s totally delicious! Normally gluten free stuff tastes, well let’s be honest here – flavorless to me. This was goooood! Yummy mint pieces in dark chocolate, and I KNEW I had to make these brownies for Michelle – before I ate all the blocks of chocolate and didn’t have anything but an expanding waist line and a guilty chocolate moustache to show for it.
The thing is, I had to make it quickly or I would have eaten all the chocolate in the blocks, so I didn’t have a chance to shop for Nuttelex (which would have also made it dairy-free, how AWESOME is this recipe for allergy sufferers??) and golden caster sugar (I mixed together some loosely packed brown sugar and white caster sugar instead)… And of course, I used the Eskal Mint Chocolate, and can I just say, end result – AWESOME!
Cooking it thin made it not too heavy to eat, the edges were chewy, the inside moist and slightly gooey, just how I like it. I’m going to try it with egg replacer and the Nuttelex for our Mother’s Group Christmas BBQ so our egg and/or dairy allergic kiddies can have a treat too.
Eskal Guilt-free Decadent Chocolate Brownies
85g Eskal Noble Choice Dairy Free Dark Chocolate
45g Eskal Noble Choice Dairy Free Dark Chocolate (chopped for topping)
75g Nuttelex (non-dairy butter alternative)
3 free range eggs
275g golden caster sugar
85g gluten free flour
40g pure cocoa powder
1/2 tsp salt
- Pre-heat oven to 180 C or 160 C fan-forced.
- In a double boiler, gently melt 85g Eskal Dairy Free Dark Chocolate with the Nuttelex. Remove from heat and allow to cool slightly.
- In a separate large stainless steel bowl, using an upright mixer or hand-held beater, whisk the eggs and golden caster sugar together until doubled in size. The mixture will appear to be a pale golden colour. Have patience as this may take anywhere from 3-8 minutes depending on your equipment.
- In three parts, fold your melted chocolate and butter into the egg and sugar mixture.
- Then sift the gluten free flour, cocoa powder and salt, fold in until just combined. Do not over mix.
- Line a 10 x 14 cookie tray with baking paper. Pour in the brownie mixture and spread evenly. The trick to this light, rich brownie is baking it thinner than traditional size. Cover with chopped Eskal Dark Chocolate pieces.
- Place tray on middle rack in pre-heated oven. Bake for 20 minutes; gently shake the tray to see if the middle ‘wobbles’. If yes, bake for another 5 minutes.
- Check again; it should be soft to the touch and just hold its shape when the tray is moved. Allow to cool completely before removing from tray. When ready, cut into desired shapes with a clean, sharp knife.