Free From Chocolate Brownies
Dark, squidgy and full of rich chocolate flavour these yummy brownies are pure indulgence. I have added vanilla, coffee and ground star anise which are not distinguishable as single flavours yet they come together and enhance the chocolate, giving it a delicious depth and richness producing simple gorgeousness – don’t be tempted to miss them out.
Makes 12 pieces
Ingredients
100g Dairy Free Dark Chocolate
20ml boiling water
1 tsp Instant Coffee Powder or Granules
120ml Vegetable or Sunflower Oil
1 tsp Vanilla Extract
50g Ground Almonds
70g Gluten Free flour
80g Cocoa powder
200g Caster Sugar
1/8 tsp ground star anise
4 eggs
2 tsp cocoa powder mixed with 2 tsp caster sugar to dust over (optional)
You will need a 20cm (8 inch) loose bottomed square tin fully lined.
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Preparation
Preheat the oven to 160 degrees centigrade ( fan)
In a small bowl break the chocolate then add the coffee and boiling water then microwave for 20 seconds. Take the bowl from the microwave, give a stir so that everything is mixed well together. Pour in the oil and vanilla extract and stir well. Set aside.
In a roomy mixing bowl stir together the almonds, flour, cocoa, sugar and star anise. Make a well in the centre then pour in the chocolate mix. Mix well until the mixture comes together as a thick paste. Beat the eggs together in a mixing jug then add these to the thick mix, little by little. When everything is well combined and you have a thick batter, transfer to the prepared tin, smooth out and bake for 25 minutes.
Take from the oven and leave to cool in the tin. The brownies will have a crusty surface and squidgy inside. I like to dust over the cocoa powder and caster sugar mix whilst the cake is still warm.
When cool cut into even sized pieces. These brownies will keep for a week in a tin.
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