An indulgent gluten free fudge brownie from Nikibakes. "What can we tell you that you don’t already see? It’s ooey-gooey,...
| 160g | unsalted butter, melted and cooled |
| 2 tablespoons | coconut oil |
| 200g | coconut sugar |
| 4 | large eggs, at room temperature |
| 1 tablespoon | Steenbergs organic Fairtrade vanilla extract |
| 120g | plain gluten free flour |
| 100g | cocoa powder |
| 1/2 teaspoon | smoked sea salt plus extra for sprinkling |
| 150g | dark chocolate or large chocolate chips, roughly chopped |
An indulgent gluten free fudge brownie from Nikibakes.
"What can we tell you that you don’t already see? It’s ooey-gooey, fudge-like, and oh so delicious! And trust us with the smoked sea salt vibe...it just completes this particular style of brownie. It really does."
1. Preheat the oven to 170°C then line a brownie tin with greaseproof paper and set aside.
2. In a large bowl combine melted butter, coconut oil and coconut sugar. Add the eggs one at a time, vanilla extract and smoked sea salt then whisk for about one minute until evenly combined and paler in colour.
3. Over the same bowl sift in the flour and cocoa powder. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over mix). Fold in half of the chocolate chunks.
4. Now pour the batter into your prepared pan, then smooth the top. Generously top with the remaining chocolate chunks.
5. Bake for 35-40 minutes, or until the centre of the brownies no longer jiggles and is JUST set to the touch.
6. Remove from the oven and allow to cool to room temperature before removing from the baking tray and slicing and garnishing with more smoked sea salt. Enjoy!
Everyone loves a gooey chocolate brownie and this is one of the main recipes we use at home.
Sophie learnt this recipe when we first moved to Yorkshire from a great friend. We used to have a Macmillan...