These are my healthy (well, as healthy as brownies can be) refined sugar-free, gluten-free, dairy-free chocolate brownies, and they are scrumptious − squishy and fudgy and chocolaty and sweet.
I am well known for my brownies, they were definitely the clincher on whether or not I was going to be accepted into my husband’s family. I met Will when we were at school and my chocolate brownies won over his brothers, and as long as I came with brownies they loved me.
When I developed IBS, Will and his brothers were devastated that I wasn’t making my brownies anymore. These famous brownies were packed with dairy, sugar, gluten and eggs. I have made them a few times since but the more I research and learn about sugar and gluten the less I want to feed my loved ones these insanely good but unhealthy treats.
Developing this new recipe has been a long and difficult journey. I have made copious brownies in so many different ways to try and create ones as delicious as before. For a long time I failed, but today I have cracked it.
At first, I used coconut oil and coconut sugar, but my friend Carmel is intolerant to coconut, so I have spent even more time on this recipe to exclude coconut products. These heavenly brownies are dedicated to her.
- ½ cup + 2 tbs canola oil
- 3 tbs boiling water
- 3 tbs non-dairy milk
- 2/3 cup brown rice syrup (1 tbs under 2/3cups)
- 2 eggs
- ½ cup + 2 tbs cacao powder
- 4 tbs oat flour
- 2 tbs brown rice flour
- 1 tbs arrowroot flour
- 1 tsp pshyillum husk
- 1/4 tsp baking powder
- pinch salt
- * I use a dry cup measure for all my measuring (liquid and dry)
- Preheat the oven to 190 degrees (375F) and line 8 x 8 inch tin with greaseproof paper.
- Whisk all the wet ingredients on high speed for 3 minutes.
- Sift in the flour and cocoa powder, add the remaining ingredients and fold into the mixture.
- Pour into the tin.
- Bake 5 minutes at 190 then turn down to 180 (350F). Bake for 18-20 minutes in total. The brownie is done when the edges are coming away from the tin and the top is cooked but still wobbly. (My oven doesn’t heat properly from the top, so if you have the same problem put the grill on for the last minute of baking.)
- Remove from the oven but leave in the tin for at least 15 minutes.
- Then cut into your desired brownie bite sizes.
- Leave to cool on a cooling rack.
* By themselves, yummy.
* With berries or ice cream or both.
* With hot chocolate sauce drizzled over them