Fabulously fudgey double chocolate brownies (gluten free, dairy free, vegan)

Fabulously fudgey double chocolate brownies

Author: Holly Anderson Hollytreekitchen.com

Allergy information: Gluten free, refined sugar free, dairy free, nut free, suitable for vegans.

Ingredients

2 tablespoons ground flaxseed + 6 tablespoons water

350g dark chocolate chips

120g coconut oil

80ml dairy free milk (I use coconut)

120g sugar  (I use 80g coconut sugar, 40g unrefined cane sugar - use whatever you have. The cane sugar helps to give the brownies a lovely crisp top)

180g gluten free plain flour

1 teaspoon baking powder

2 teaspoons vanilla extract

A generous pinch of salt

Method

Preheat oven 160ºC. Grease and line a brownie tin.

Mix the flaxseed and water in a bowl and leave to one side for 5 minutes.

Add the chocolate (hold a few tablespoons back to scatter over the brownies later), milk and coconut oil to a saucepan and melt over a very low heat, stirring often until fully melted and beautifully smooth.

Sift the sugar into a large mixing bowl, add the flax egg, vanilla and the melted chocolate mix and whisk for a couple of minutes using a handheld electric whisk, scraping down the sides from time to time.

Sift in the remaining dry ingredients, fold everything through the luscious chocolate mixture until all the flour is fully incorporated.

Pour into your prepared tin and smooth out with a spatula, sprinkle over the remaining chocolate chips and place into the oven.

Bake for 30-35 minutes or until almost set, but still a little gooey in the middle.

Now, this is the hard part…leave the brownies to cool completely at room temperature. They will firm up and become extra fudgey.

Slice and enjoy.

Store in an air tight container at room temp and eat within 5 days. Or if you want them to last a wee bit longer, they store beautifully in the freezer so you can have a stash of brownies whenever you need a chocolate fix.

Note: Now you’ve got the basic recipe down, you can get creative and make these your own. Add lashings of orange zest or peppermint extract. Turn them into triple chocolate brownies and scatter white chocolate chips over the top as soon as they come out of the oven. Add chopped nuts and dried fruit, toasted coconut or anything your heart desires.

If you make this recipe I’d love to see it, tag me @hollytreekitchen in your photos on instagram