This would have to be my go to slice recipe & my most often made snack. This is usually what I make if I have to take a plate of morning tea anywhere & it is eaten & enjoyed by everyone even though it is gluten & dairy free. I have made this for a couple of teenage boys (who are on a gluten & dairy free diet) instead of giving them a birthday card & it was much appreciated. This recipe has been adapted from a recipe that was published in Notebook magazine (no longer published).
I’ve now realised that the only photo I have of my chocolate brownies is the photo above which was taken at a Mother’s Day morning tea, with a rose theme. The chocolate brownies are on the plate on the left, along with some gluten & dairy free melting moments.
So instead I’ve taken a photo of some of the ingredients that go into the chocolate brownies. I’ll have to edit this post the next time I make chocolate brownies.
Gluten & Dairy Free Chocolate Brownies
- 125g dark chocolate
- 125g nuttelex
- 4 eggs
- 215g sugar or castor sugar
- 1 tspn vanilla essence
- 1 cup gluten free flour
- Preheat oven to 160C. Line a large rectangle baking pan (approx 23x33cm) with baking paper.
- Melt the chocolate & nuttelex together in a microwave dish on medium power for about 2 mins. Stir to combine & set aside to cool.
- Grind sugar in a thermo machine – speed 8, 8 secs. (Can use normal sugar or castor sugar if no way to grind the sugar)
- Add the egg & vanilla, beat together until light & pale. (thermo machine with butterfly tool, speed 4 for 2 mins). Remove butterfly tool.
- Add the flour & the melted chocolate/butter mixture, mix until combined (thermo machine speed 5, 20 secs).
- Bake in the oven for 25 minutes. A light crust will from on top once cooked. Allow to cool in the pan. Cut into pieces.
I’ve now edited this post with a photo of the chocolate brownies, above.
I often make this with normal butter now as we can tolerate it, however, to keep it dairy free use nuttelex. My flour blend is normally brown rice flour, tapioca flour & corn flour but I’ve been struggling to find corn flour that I know is sulphite free so will sometimes substitute coconut flour. When substituting with coconut flour use about a third, so if replacing a third of a cup of cornflour I would use a third of a third of a cup, so not very much. At times I have added an extra egg which makes it more cake like.
What is your go to easy slice recipe?