Chocolate brownies

Chocolate brownies

Dairy free, gluten free, vegan

By
From
The Healthy Convert
Makes
12 large brownies
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient
400 g tin salt-free chickpeas
25g chia seeds
100g cacao powder
1 teaspoon green leaf stevia
1 teaspoon baking powder
1/2 teaspoon finely ground coffee
1 teaspoon ground sea salt
20ml vanilla extract
100g coconut oil
180g rapadura sugar
125g unsweetened applesauce
180g gluten-free plain flour
125g vegan milk chocolate, roughly chopped
dry-roasted unsalted hazelnuts, roughly chopped, to garnish

Method

  1. Preheat the oven to 180°C (160°C fan forced). Line the base and sides of a 26 cm × 16.5 cm slice tin with baking paper, allowing the sides to overhang.
  2. Drain the chickpeas, reserving 60 ml of chickpea water (aquafaba) in a bowl. Transfer the chickpeas to a container in the fridge and keep for another use.
  3. In a small bowl thoroughly mix the chia seeds and 85 ml water. Set aside to become gelatinous.
  4. In a large bowl, mix the aquafaba, chia mixture, cacao powder, stevia, baking powder, coffee, salt and vanilla until combined.
  5. Put the coconut oil, sugar and applesauce in a saucepan over a medium heat. Cook, constantly stirring until melted and ingredients are barely bubbling.
  6. Add the hot coconut oil mixture to the chocolate mixture and stir until well combined.
  7. Add the flour and mix to form a thick batter. The mixture will remain slightly lumpy. Allow the batter to rest for 20 minutes.
  8. After resting, gently stir in the chocolate and pour the mixture into the prepared tin. Use a spatula to smooth the batter evenly into the corners of the pan.
  9. Bake for 30 minutes. A toothpick inserted into the centre should reveal very moist crumbs. Allow to cool completely in the pan on a wire rack before removing.
  10. Slice and garnish the brownies with a sprinkling of chopped hazelnuts.
  11. Store any leftover brownies in an airtight container in the fridge for up to a week.
Tags:
wholefood
allergy-friendly
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