Gluten- Sugar & Diary Free and still delicious
The verdict after our cooking class--- incredible, especially when we added the RAW chocolate frosting! The most important part of the recipe is to watch the baking time! When they get over baked they are D.R.Y … Or No longer fudgy! So once you start to smell that gorgeous chocolate aroma, rush to the oven and check them. It is better if there is a bit left on your toothpick after you check it, when you take them out. Please do not leave out the 30 min rest period before cooking, if you do, be warned, they will be grainy.
4 oz/ 3/4cup + 2 TBL / 140gr ATK Gluten free flour blend (see recipe for this blend, or use the ATK Whole grain gluten free blend or just use spelt!)
½ tsp sea salt
½ tsp xanthan gum
7 oz / 200gr semisweet chocolate, chopped coarse
8 TBL / 75 gr coconut oil
3 TBL / 30 gr unsweetened cocoa powder
8 oz / 1 cup / 250 ml maple syrup
3 large eggs or 4 med-small
2 tsp vanilla extract
Pre heat oven to 350F/175C.
Line 8-inch / 20 cm square pan with 2 sheets of aluminum foil so they overlap the sides. Pushing well flat along the sides and into the corners.
Melt chocolate, cocoa powder and coconut oil together in a bain marie
Whisk flour, salt, and xanthan gum together in a large bowl. Set aside.
Whisk maple syrup, eggs, and vanilla together with whisk or immersion blender.
Whisk in slightly cooled chocolate mixture. Stir all into flour mixture.
Scrape into prepared pan and smooth top. Cover pan with plastic wrap and let sit for 30 minutes.
Remove plastic wrap. Place pan in middle oven rack. Bake around 45 minutes* remember the hint above- when you smell the chocolate check it! There should be some batter that sticks to your checking skewer!
Let Brownies cool completely in pan (it will be hard to resist!), about 2 hours. Using foil overhang, lift out of pan. Cut into squares and serve, maybe with a nice cold glass of oat milk!?
These are best eaten the same day but maybe be stored in an airtight container for a few days.