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RICH CHOCOLATE BROWNIE

Jacqueline Evans

Posted on September 15 2016

You are in for a treat today. It's cold and all I want to do is eat chocolate, so I am making a grandioso assumption that you are the same. Hence, I am bringing you a recipe for Rich Chocolate Brownies by Alice Nicholls from The Whole Daily. It's rich, it's fudgey, it's chewy and here is the best bit - it's made using really simple ingredients, is gluten free and is just pure brownie love. 
 

Rich Chocolate Brownie

 
Alice is awesome. She is a whizz in the kitchen, runs multiple businesses (ahem!), including the hugely successful healthy blog The Whole Daily and I absolutely love her no-nonsense approach to health, food and body image, plus she posts some insanely good looking food.

This recipe is gluten free which is a win for fighting inflammation and keeping your skin clear.  It takes 5 minutes to mix up and 30 minutes to cook. Winning!


Serves 10

Preheat oven to 160C (320F)

Ingredients 
2 cups almond meal
1 cup raw cacao powder
125g of butter (melted) PS: use coconut oil if you are dairy free
1/2tsp salt 4 eggs, lightly beaten
1 cup rice malt syrup
1 cup whole sulphate free apricots

Method 
Mix all of the ingredients together until it is thoroughly combined. Grab 2 pieces of baking paper and press them into a 20cm cake tin. Spoon your mixture in, smooth the surface and cook in a 160C oven for 30-40 minutes of until the centre of the brownie is still soft but not 'gooey'. Remove from the oven and allow to sit for 15 minutes before turning our and slicing. Can be eaten hot with ice-cream or cold with your fingers!

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