Paleo Chocolate Choc Chip Brownie
Makes: 16 squares
GF | DF* |
20x20cm baking baking dish
Large mixing bowl
Large mixing spoon
1/2 cup LLWF Self Raising Flour
2/3 c cocoa powder
1 cup coconut sugar
1 cup (170g) Choc chips
½ cup walnut pieces – optional
1 tsp ground cinnamon
100g melted Butter or coconut oil
Ganache - Not shown in pictures.
250g Choc chip
3 tbs thickened cream or coconut cream
Preheat oven to 180 degrees Celcius and grease or line the baking dish with non stick baking paper.
Add SRFlour, cacao, sugar, choc chips, walnut if using and cinnamon to a large mixing bowl and stir to combine.
Add the butter to a small pan and melt on low heat.
combine the eggs in a small bowl to break up the yolks
Add the eggs to the center of the dry ingredients then pour the melted butter over the top stiring in immediately so that the warm butter doesn’t cook the eggs.
Pour the thoroughly mixed batter into the baking dish and bake for 35 - 40 minutes or until a dry skewer comes out dry.
Allow the brownie to cool slightly before adding the ganashe if you wish to serve it warm as a dessert.
Create a bain mare by placing a heatproof bowl over a pot of boiling water. Make sure that the bottom of the bowl does not come into contact with the boiling water and that no water or steam can get into the chocolate or it will seize and go dry.
Melt the chocolate then add the cream.
Stir through until you get a beautiful rich and creamy consistancy.
Pour the Ganache over the brownie then spread or level the top by gently tapping the baking dish or with a spatula.
Remember to use dairy free chocolate chips if necessary
This recipe makes a perfect dessert. Serve warm with the Genashe and good quality dairy free ice cream such as Cocoluscious.
Can be made as a snack as pictured, store in a airtight container in the fridge.