I have never met anyone who doesn't love brownies. Come on, with their gooey middle and crispy top and their creamy sugaryness, they are surely irresistible. Notably, they're not the healthiest dessert, but with this recipe you're quite close to it. You can always substitute the sugar with a more natural fructose, like honey or syrups of your taste.
I give you a recipe that is suited to the dairy intolerant like moi, and gluten free for the lot of you poor souls who can't have flour. These brownies produce a state of mind of sublime nirvana, taken from my friend Charlotte's reaction when she first tasted them. Her eyes like saucers, she claimed these were the best brownies she'd ever tried. I hope she's right and you can tell me when you make them too!
Enjoy!
Easy on tummy: very
Budget: a bit pricey for the almonds
Dairy free Gluten free
Preparation: 10 min › Cook: 20 min
Ingredients:
- 3/5 cup of sugar (muscavado and granulated mix or either)
- 1/3 cup of sunflower oil
- 2 large eggs or 3 small/medium
- 3/4 cup of ground almonds
- 1/4 cup of cocoa powder
- chef's dark chocolate drops (optional for chunks)
Method of preparation:
Preheat the oven to 180 C.
Beat the eggs with a hand mixer, add the sugar and then the oil and beat them until fluffier, airier texture appears.
Add the ground almonds and the cocoa and mix well with a butter knife/spoon. You can add broken up chocolate drops inside as an optional treat.
Pour the mixture in a greased tray by making sure it's about 2cm deep so choose probably a smaller tray.
Bake for about 20 mins until set, pierce some holes with a fork to let the air out! When cooked, leave outside and let them set before you cut them.
Pour the mixture in a greased tray by making sure it's about 2cm deep so choose probably a smaller tray.
Bake for about 20 mins until set, pierce some holes with a fork to let the air out! When cooked, leave outside and let them set before you cut them.
Yums for tums!
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