Want to serve some baked goods for a person with a dairy or gluten intolerance or allergy? Look no further…
This is my favourite chocolate brownie recipe, with the added bonus of being dairy and gluten free, and you cannot tell when you eat them, that they are not made with wheat flour. LSH loves them, and I have served them to many people who have asked for the recipe over the years, and kept it a secret, but thought I would share it now. I found the recipe on the back of an old corn-flour packet, shortly after we got married, and have tweaked it slightly over time, to make it work.
You will need:
150g dairy free spread (you can use butter, or margarine, if you prefer, or coconut oil)
200g plain chocolate
200g soft brown sugar
2 medium eggs
50g corn flour, sifted
Pinch of salt
5ml baking powder
125g of nuts, chopped (these can be swapped for raisins or choc chips if nut allergy is a concern)
Square baking dish, greased and lined, approx 9 inches wide, 2 inches deep.
- Pre heat the oven to 180 degrees
- Melt chocolate and butter, this can be done in a heat proof dish in the microwave, or on a double boiler on the stove, whatever you prefer.
- Mix eggs, sugar, nuts or raisins and vanilla extract together, while chocolate is melting.
- When chocolate is melted, pour into butter, mix well, and allow it to cool for about five minutes, then stir it into the egg mix, and add the salt and baking powder
- Add the cornflour last and mix well
- Pour into baking tray, and bake for 40-45 minutes til the edges are shrinking away from the tin edge, and it is cracked on top, the brownies are meant to be slightly “gooey” inside, so using a cake tester doesn’t work!
Enjoy with ice cream, or cream or chocolate sauce, and they can be stored for 5 days in an airtight container!
*the butter can be substituted for margarine or low fat spread or dairy free spread to make it suitable for diet needs or allergies, I have also used coconut oil, and it works well, as a non dairy substitute.