Europe / English
  • Home
  • Recipes
  • Gluten-free vegan brownies with dark chocolate

Gluten-free vegan brownies with dark chocolate

Ingredients

  • GLAZING TIPS (OPTIONAL)

Share

Steps

1

Preheat the oven to 180°C.

2

Cover the cake tin with baking parchment.

3

Chop the dark chocolate and set aside for a moment.

4

Coarsely chop the walnuts in the food processor or by hand.

5

If using the food processor, replace the blade and insert the plastic blade. Mix almond flour, whole brown rice flour, sieved cocoa, muscovado sugar, coconut milk, syrup, oil, cream of tartar, bicarbonate, vanilla and a pinch of salt. Add half a serving of chopped dark chocolate and mix to blend together.

6

Prepare the espresso and pour it hot into a bowl with the remaining dark chocolate. Stir until the chocolate is completely melted. Alternatively, you can melt the chocolate in a bain-marie.

7

Add the coffee and melted chocolate mixture to the other ingredients and mix to blend together so as to obtain a homogenous dough.

8

Pour the dough into the baking tray and spread evenly.

9

Bake at 180°C for 28-30 minutes.

10

Remove from the oven, let it cool in the cake mold before removing from the mold. If it sinks a little in the middle, don't worry, that's perfectly normal.

11

I recommend that you keep the brownie in the fridge for a few hours or overnight to make it more compact. Cut it into cubes only after removing it from the refrigerator.

12

Glaze according to taste

Enjoy

Gluten-free vegan brownies with dark chocolate

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
100g dark chocolate 70-80%
30g walnut kernels
40g almond flour
90g whole brown rice flour
40g bitter cocoa powder
100g whole brown cane sugar muscovado or dulce
210g coconut milk full-fat canned
20g maple syrup or gluten-free rice syrup
60g peanut oil or coconut oil at room temperature
4g bicarbonate
2g cream of tartar
1 teaspoon vanilla extract
a pinch of salt
1 cup espresso coffee
GLAZING TIPS (OPTIONAL)
spreadable hazelnut cream as required
melted dark chocolate as required
icing dark chocolate as required

Nutritional information

310
Calories
30g
Carbs
21.5g
Fat
4.2g
Protein
165mg
Sodium
15.3g
Sugar

Francesca Bettoni

Francesca Bettoni

Beauty therapist, fitness trainer and expert in sports nutrition, Francesca has always taken care of the wellbeing and health. Beauty Food Blog was created based on her love for food and nature, same as Francesca’s passion for photography and constant search of wellbeing through nutrition. The food can leverage our beauty and make us shining from inside!

Back to top