The internet is full of recipes and when it comes to brownies it can be very confusing. So I thought, why not add to the chaos? Except that this is going to be one-of-a-kind. You will keep coming back for more. It’s really addictive and therefore I’v thought out the ingredients thoroughly. It’s vegan, gluten-free and dairy free. What more could one want! Let's dive in.
Ingredients:
130 gms 60% Dark Chocolate
3 medium sized Eggs
90 gms Almond Flour
100 gms Coconut Sugar
50 gms Coconut Oil
25 gms Cocoa Powder
1 tbsp Instant Coffee Powder
1 tsp Vanilla Extract
1/4 tsp Salt
80 gms Chocolate Chips/ Chunks
20 Walnuts (coarsely broken)
TIPS:
Like I always say follow my recipes to the T and you will enjoy baking these. A few tips to get you started.
Oil – Melted oil is the key to these delicious moist brownies. Even better when you use virgin coconut oil. You need a substitute? feel free to use butter.
Dark Chocolate – Please don’t bake brownies ever with Compound Chocolate or ready to eat chocolates. It’s an absolute insult to yourself and ‘em brownies that are meant to taste divine. Opt for baking chocolate - Coverture of a brand of your choice. I usually prefer at least anything from 60 - 80% dark bittersweet chocolate. Just because it reads bitter, does not mean it will taste bitter. On the contrary, the chocolate will have a depth of flavour and richness to it — Just the way i prefer it. If you like your bake to be on the sweeter side and light in colour, buy milk baking chocolate ranging between 40 -50 %
Cocoa Powder + Instant Coffee powder - Both these elevate your recipe and make brownies very very rich. It’s a match made in brownie heaven. However, don’t go crazy with the quantities or you’ll ruin your bake.
Flour - This brownie can be made with All Purpose Flour or Wheat Flour, using the same quantities in the recipe. Wheat flour however, will make them thicker more fudgy.
Whisking - Unlike what anybody says, I’m only in favour of a hand whisk. Electric whisks? No thank you. But why? Because it incorporates a lot of air. Unlike cakes, brownies are not meant to rise or turn cakey. We also need to avoid those nasty air pockets which arise from vigorous/ electric whisking.
Double boiler - This means the 1st lower utensil will contain 1/4th inch of simmering water. And the 2nd utensil that sits comfortably on it will contain the chocolate and oil/ butter. The steam from the bottom utensil will cause the chocolate and butter to melt. When the ingredients have almost melted, Take the upper utensil (2nd) off and wipe it clean and set aside to cool. This step is very important.
Method:
Step 1: Using the double boiler method, See Tips …melt the chocolate and coconut oil together. Once melted, add the instant coffee powder, mix well and set aside to cool.
Step 2: In another bowl, using a hand whisk, beat the eggs gently along with the sugar, vanilla and salt till it almost dissolves.
Step 3: Pour this mixture into the warm chocolate batter and stir till it is well incorporated.
Step 4: Now sift the almond flour and cocoa powder into the wet batter and gently fold in with a spatula until all the flour blends in and you don’t see any white traces of it.
Step 5: Add the walnut pieces to this and mix.
Step 6: Grease an 8x8 inch baking tin. Line it with parchment paper and grease again with little oil. Dust little flour evenly onto the surface and pour the brownie batter into the tin.
Step 7: Sprinkle the batter with chocolate chips
Step 8: Pre-heat your oven at 180° C / 350° F for 10 minutes.
Step 9: Put the baking tin in and bake for about 35 minutes or until the toothpick comes out clean at the centre. Don’t over bake or you’ll have a cakey brownie and not a fudge one. And this recipe is meant to be fudgy. Also don't leave it in the oven to cool. Keep it out.
Happy Baking!
Need any help, I'm right here on duskydip@gmail.com Toodles x
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