I have always loved brownies – I am ever so slightly obsessed with dark chocolate. These brownies are gooey, rich and so indulgent, making ithem the perfect dessert for friends or family. Unlike traditional brownies, mine are free from grains, gluten and mostly refined sugars – I’ve used 85% dark chocolate, which contains a small amount of refined sugar, but it’s such a small amount that I think it’s worth a treat! I’ve also used coconut sugar in this recipe, which is unrefined, and it gives the pudding a lovely flavour and texture. The nuts give it a nice crunch and it’s best served with a scoop of ice cream. It’s delicious served both hot and cold; when hot it’s nice and gooey but when cold it has a lovely fudgy texture.
Alternatively, you could layer it with ice cream in a sundae glass- I’ve done this using Chocolate Snowconut from The Coconut Collaborative, which is delicious as well as free from refined sugars, dairy and gluten.
You can either you cut the pudding into squares to make actual brownies, or simply scoop it straight out of the tin and serve.
3 eggs, at room temperature
185g dark chocolate (Minimum 85%)
1/2tbsp vanilla extract
170g coconut sugar
115g ground almonds
1/4tsp bicarbonate of soda
150g walnuts, broken into pieces
Pinch of sea salt
1.) Preheat the oven to 1800°C (160°C fan) and line a 20cm-wide square tin with baking paper.
2.) Melt the butter and chocolate together in a large saucepan over a low heat.
3.) In a jug, whisk together the eggs, vanilla extract and coconut sugar until smooth.
4.) Once melted, set aside the chocolate mixture to cool a little. Then stir in the egg and coconut sugar mixture, the ground almonds and the bicarbonate of soda, until smooth. Then stir in the chopped nuts.
5.) Bake in the oven for 20-22 minutes until crispy on top but soft and gooey in the middle. Serve hot or leave to cool, cover and store in the fridge. Eat within a few days.