Thursday, 8 December 2016

Flourless Fudge Brownies

B A K E 003.
Brownies come in such a variety of flavours but I never really realised how different a cakey brownie could be from a fudgey one.....they're literally nothing a like, but be warned if you aren't particularly a fan of anything like mousse, fudge or creamy things then fudge brownies probably won't be your cup of tea!

If that isn't you and you're after a super chocolatey fix though then these are perfect and it is hard to believe that they are totally flourless and beyond easy to make.

Y O U  W I L L  N E E D
(Makes 9 Large/16 Small Squares)

BROWNIES
240g Dark Chocolate, Broken Up
100g Coconut Oil
2 tbsp Almond Milk
5 tbsp Sugar
4 eggs
2 tsp Vanilla Extract
2 tbsp Cocoa Powder

TOPPINGS
Handful of Dark Chocolate Chips
4 squares of Plamil Organic Alterative to White Chocolate Bar
(Can be found in Holland & Barrett)

L E T ' S  B A K E   
PreBake - Preheat your oven to Gas Mark 3 and line an 8x8 brownie or cake tin with baking paper, for this I cut two rectangles to line the tin when positioned crossed over one another, cut them longer than what is required so you have over hanging 'handles' as this helps when removing your brownies later on.

O N E 
Add the chocolate, coconut oil and almond milk to a saucepan over a low heat. Keep stirring until the mixture has completely melted.
T W O 
Whilst still over the heat, add the sugar and continue to stir until it has fully dissolved. Remove from the heat.
T H R E E 
Pour into a separate bowl and add the eggs, one at a time whilst mixing thoroughly. Continuing to stir, tip in the vanilla. Finally fold in the cocoa powder.
F O U R
Pour into your already lined baking tin, I then threw some dark chocolate chips on the top and popped the tin into the oven, keep it on Gas Mark 3 for 20-25 minutes. The edges will crisp up whilst the middle will continue to have a slight wobble, take your brownies out of the oven and leave in the tin to cool. At this point I sprinkled some extra dark chocolate chips on top (I obviously was in a OTT chocolate mood). Being fudgey and flouless means that the mixture remains to be quite gooey when warm so if you try to remove from the tin too early the whole thing may collapse. I placed the tin on the side and opened up the back door to quicken up the cooling process.
F I V E 
Once completely cool, remove your whole brownie from the tin (this is where those baking paper 'handles' come in handy from earlier) Using a sharp knife, cut your brownie slab down into equal pieces. The brownies are good to go at this point....or if you fancy taking it up a notch, why not melt some white chocolate in the microwave in 30 second bursts and drizzle across the top.


Share:
© Darwin and Gray | All rights reserved.
Blog Layout Created by pipdig