GLUTEN-FREE DOUBLE CHOCOLATE BROWNIES
Ingredients
- 2 cups chopped dates
- 1 tsp baking soda
- 3/4 cup boiling water
- 6½ oz finely diced butter (at room temperature)
- 4 eggs, lightly beaten
- 2 tsp vanilla extract
- 1 cup caster sugar (superfine sugar, plus 1 cup firmly packed brown sugar (or you can just use 2 cups caster sugar)
- 1 cup dark cocoa, sifted
- 1/2 cup brown rice flour
- 1/2 cup ground almonds (almond meal)
- 1/2 tsp baking powder
- 8 oz dark chocolate chips or chopped dark chocolate
Instructions
- Preheat oven to 160°C (325°F) and line a 30cm x 24cm (12 x 9 inch) slice tin with baking paper.
- Put dates in a large bowl, add baking soda and boiling water and stir to combine. Add finely diced butter and stir until melted. Leave to stand for 20 minutes.
- Mash softened dates with a fork to break them up to a creamy consistency. Stir in the eggs and vanilla until well combined. Stir in both types of sugar, then add the cocoa, flour and baking powder and stir until smooth. Stir in the chocolate chips or chunks.
- Smooth into prepared tin and bake until it is set and firm (about 45-50 minutes). Cool before cutting into squares and serving (see serving suggestions below).
- Can be stored in a sealed container for up to two weeks.
Notes
Serving suggestions: Warm in the microwave (about 20 seconds on high) and dust with cocoa or icing sugar (confectioner’s sugar) and serve with a dollop of whipped cream. Or; Warm in the microwave (about 20 seconds on high) and serve with ice cream and topping of your choice.Stored in a sealed container these brownies will keep for a couple of weeks.
Halving the recipe:
This recipe makes a lot of brownies. If, however, you would like to make a smaller batch, I recommend you halve it. I did, and used a 10 x 6 inch (25 x 16 cm) sized pan. You get 6-8 good sized servings.
Tried this recipe?Let us know how if you liked it in the comments below!