In my opinion brownies are so hard to perfect. I like them to be chewy, quite dense and fudgey… a cakey brownie to me is the worst thing ever (maybe a little dramatic).
But honestly with these I really think I’ve hit the nail on the head. Not to mention they’re actually gluten free and dairy free (but jam packed with sugar still so not quiteeee healthy yet). I also topped them a little sprinkle of sea salt to make them even more gorge…
- 100g plain chocolate (I used 74%, no added milk)
- 125g dairy free butter (I used vitalite)
- 100g gluten free plain flour
- 60g cocoa powder
- 1 tsp. sea salt (+ extra to sprinkle on top)
- 100g granulated sugar
- 150g light muscovado sugar
- 2 large eggs
- 1 tbsp. vanilla extract
- 3 tbsp. oat milk
- optional: 75g plain chocolate chips/chunks
- Line a 23.5x 16cm tin with greaseproof paper.
- Melt the plain chocolate and dairy free butter in a bowl over a pan of simmering hot water. Once all melted leave to one side to cool slightly.
- In a larger bowl, mix together the flour, cocoa powder, granulated sugar and sea salt.
- Using a sieve, add in the light muscovadoa sugar- I find adding a sieve for this sugar is best as it often forms into little hard balls of sugar which would make the brownie batter all lumpy.
- Mix everything together until all combined.
- Add in the eggs, vanilla extract, the melted chocolate and butter mix and the oat milk and mix together with a wooden spoon until you have a thick gooey mixture. If using chocolate chips/chunks mix them in at this point.
- Preheat the oven to gas mark 4, 180°C electric or 160°C fan oven.
- Using a spatula, tip the brownie mixture into the lined tin and place on the middle shelf of the preheated oven.
- Bake for 25 mins, then cover with tin foil and bake for a further 5-8 mins approx- a skewer inserted should come out slightly chocolatey still. If it comes out clean it means the brownie will be cakey.
- Leave for 30 mins to cool in the tin. Then tip out the brownie and chop into squares, the size of your choice.
- Top tip: I would now recommend putting your brownies into the fridge for at least an hour to firm up slightly. To me this makes sure the brownies have that perfecttt chewy, dense texture to them.
(If you don’t need to/want to eat gluten free these work exactly as well with normal plain wheat flour, and additionally with normal butter if you like to eat your dairy).
Hope you love! Charlotte x x x x x