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.


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.

< Back to Recipes