Dairy-free Gluten-free Brownies
Dairy-free & Gluten-free Brownies
Makes 18 slices
Ingredients
-
250
g
nuttelex buttery, melted and cooled see notes
(or 1 cup)
-
250
g
white sugar
(or 1+1/4 cup)
-
200
g
brown sugar
(or 1 cup )
-
10
g
vanilla paste
(or 2 tsp)
-
4
large eggs, room temp
-
5
g
fine salt
(or a pinch )
-
130
g
gluten free flour
(or 1 cup )
-
100
g
dutch processed cocoa powder, see notes
(or 1 cup )
-
150
g
roughly chopped dark chocolate 70%, see notes
(or 1 cup )
Instructions
-
Preheat oven to 180C no fan or 160C with fan. Grease & line a 33 x 23 x 5 cm (9 x 13 x 2 in) with baking paper.
-
In a medium bowl, sift flour, cocoa and salt together. Set aside. In a large bowl whisk together sugars, nuttelex and vanilla. Add eggs one at a time, fully incorporating each time.
-
Fold in flour mixture until you only see a few flour streaks. Fold in 2/3 of the chocolate and half the nuts until everything is just combined. Do not overmix.
-
Pour into prepared pan. Tap on the bench once to spread the batter. Sprinkle the rest of chocolate and nuts on top. Bake on the middle shelf for 30 minutes for super gooey brownies. Check around 28 minutes just in case your oven is too hot and the brownies are done. The brownie should form a shiny crust on top and still feels soft in the centre.
-
If you like your brownies firmer and more set, add 5 minute increments until set. Remember the brownies will get firmer as they cool down. Cool down completely then cut with a hot, sharp knife into 18 squares. Wipe the knife clean after each stroke for sharp edges.
Recipe Notes
- Nuttelex Buttery is actually margarine but I use this brand because the taste is not like other margarines. You can also opt for coconut oil and other butter substitutes.
- Pure cocoa powder (dutch processed or not) should be gluten-free
- Make sure the 70% chocolate is dairy-free, I used Valrhona Guanaja 70% but there are plenty of good quality baking chocolate that are dairy-free too, like Ghirardelli & Callebaut.