Really. Good. Brownies.

Name: Really. Good. Brownies.
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 tsp instant coffee, this brings out the flavours of the chocolate even more and no you can't taste it!; 2 tbsp ground flaxseed; 1/2 cup water; 200g semi-sweet dark chocolate chips (or your favourite block chopped into small pieces - use the good stuff!!!); 120g vegan butter; 215g sugar; 1 tsp vanilla; 150g gluten-free flour; 50g almond meal; 20g cocoa powder; 1 tsp baking powder; 1/2 tsp salt; 150g semi-sweet dark chocolate chips; Sea salt, optional

9 steps

Prep:15minCook:40min

WARNING: EXTREMELY GOOD BROWNIES. This recipe has been my go-to for over 8 years now. They also happen to be vegan-friendly and gluten-free (I am a DEEP believer that gluten-free brownies are superior as gluten-free flours give brownies the perfect texture - chewy centre and crusty edges and yes I am a gluten lover!!) My top tips for brownies is to use GOOD CHOCOLATE - high quality semi-sweet dark chocolate is my choice. I'm personally a fan of a slightly over-mixed brownie - the brownie sinks in the middle and gives you the raised edges which i love so much (corner piece please!!). Now this brownie recipe does use quite a lot of bowls - but it's worth it to create a superior brownie.

Updated at: Mon, 18 Mar 2024 05:05:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories285 kcal (14%)

Total Fat16.2 g (23%)

Carbs36.6 g (14%)

Sugars25.6 g (28%)

Protein2.3 g (5%)

Sodium131.7 mg (7%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

Instructions

Step 1

1. Weigh out all the different components. (1) 200g chocolate chips into a medium heatproof bowl. (2) flax + coffee into a small bowl (3) butter, sugar, vanilla into the planetary mixer bowl (4) SIFT TOGETHER the gluten-free flour, almond meal, cocoa powder, baking powder and salt into a large bowl.

Step 2

2. Create a double boiler on the stove and melt the chocolate. Bring a few inches of water to the boil in a small saucepan. Once boiling turn to lowest heat and place heatproof bowl of chocoalte on top (choose a bowl that is larger than the saucepan so it sits nicely) the water should not be touching the bowl - the idea is to have the steam of the water to be gently melting the chocolate). Stir until the chocolate has melted then turn heat off!

Step 3

3. As chocolate begins to melt, add the water into the flaxmeal + coffee to create flax egg – if you do this too early it will be too thick.

Step 4

4. Place mixer bowl of butter sugar and vanilla into mixer and mix using the whisk attachment on ‘2’ setting. Alternatively - use a whisk to combine well. Add the flax binder once it has thickened and mix until well combined.

Step 5

5. Stir chocolate until fully melted then pour directly into the mixer and whisk until shiny on ‘3’ (or whisk together til you have a shiny chocolatey mix!)

Step 6

6. Change whisk attachment for paddle on your mixer. Add the dry flour mix and mix on low until just combined. Add the extra chocolate chips and fold in til evenly mixed.

Step 7

8. Transfer brownie mix into a lined brownie tin and sprinkle with sea salt if desired (i only do this half the time... oh - it's also good with a drizzle of peanut butter!!)

Step 8

9. Preheat oven to 180ºC and bake for 40-50 mins and allow to cool completely before cutting. I like to wait overnight!!

Step 9

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