Wheat-free, dairy-free dark-chocolate brownie recipe

Craving something sweet, but trying to avoid wheat and dairy? Whip up a batch of these super-easy, deadly delicious dark-chocolate brownies. You’ll actually have to convince people that there’s no butter – they’re that rich.

The good news is that they’re also packed with nutrients: antioxidants (thanks to the good-quality dark chocolate), they’ll improve your skin and hair (thanks to the coconut oil) and they’ll help to reduce blood pressure, strengthen your bones and may even help fight cancer (thanks to the ground almonds).

What You Need

160g good-quality dark chocolate (Lindt 70% and above does not contain dairy)

½ cup coconut oil

¾ cup almond flour

1 cup dark demerara sugar

½ tsp salt

¼ tsp bicarbonate of soda

1Tbsp good-quality cocoa powder (I use Nomu)

2 extra-large free-range eggs

1 cup almonds, roughly chopped

Method

1/Preheat oven to 180°C. Grease a 20cm ovenproof baking pan or ceramic dish.

2/ Melt the chocolate and coconut oil in a saucepan over low heat. Place all the dry ingredients into a bowl. In a separate bowl, beat the eggs until frothy and well-combined. Make a well in the centre of the dry mixture. Pour the egg mixture into the well. Pour in the melted chocolate mixture.

3/ Mix the batter together with an electric mixer. It will appear thin at first, but will soon thicken up and become smooth and glossy. Pour mixture into prepared tin and spread out evenly with a spatula. Add almonds and press in gently with a spatula.

4/ Bake the brownies for about 30 minutes (or until set). I like it when the edges are slightly crunchier. Rest tray on a wire rack and allow to cool a bit before slicing.