It’s awful to say but when I used to make brownies, I used to always go for a ready made mix where you only needed to add butter and water. But ever since it turned out I can’t have wheat or dairy, I have had to step it up and make my own recipe from scratch! It wasn’t really that much of a challenge as it’s so easy to substitute the ingredients to create a gluten free and dairy free result. I wanted to make them extra special as well so I decided to add lovely pink raspberries and crunchy walnuts to give them a bit of a bite.
The recipe itself was based on my recipe for chocolate lava cakes, just with a bit of extra cocoa powder, flour and sugar. Last Christmas I used this recipe to make a stunning Black Forest Gateau trifle, made with a base of lava cakes, cranberries, smooth chocolade pudding, raspberries and whipped cream. Back then I simply ‘overcooked’ the lava cake recipe, but as it was still quite wet on the inside and I wanted a dry brownie for the recipe, I broke the brownies up and cooked them some more. This time around we do want a fudgy brownie so I changed the recipe a little bit to avoid having to cook it for too long and the brownies going dry.
When it comes to adding xanthan gum, if you don’t add it it’ll make your brownie more crumbly and less fudgy, if this doesn’t bother you then you can leave the xanthan gum out. If xanthan gum isn’t your friend you can replace it by mixing chia seeds with water as well.
Makes: +- 16 thin brownies, +-8 thick ones
- 125g dark chocolate
- 250g raspberries
- 100g walnuts
- 125g dairy-free butter (soy spread, sunflower spread, ..)
- 2 egg yolks
- 2 eggs
- 110g all purpose gluten free flour
- 200g sugar
- 3 tablespoons of cocoa powder
- Optional: 1/2 teaspoon xanthan gum or 1/2 teaspoon ground chia seeds mixed with 1 teaspoon water (let it sit for 10 minutes)
* Same quantities apply if you want to go for a gluten and dairy alternative
Stir xanthan gum into flour and set aside.At a low heat, melt chocolate and butter together. Stir regularly until fully dissolved and liquid.
Mix sugar with egg yolks and eggs, add the butter-chocolate mix along with cocoa powder. Add your flour mixture and mix well. Last but not least: chop op the raspberries and walnuts and stir them into the mixture. Poor the mixture onto a baking paper lined baking tin, mine was 25×25 cm big. Keep in mind they won’t grow in size an awful lot, so if you want thick ones go for a smaller tin.
Place in a preheated oven at 180°C for 20-25 minutes until crispy on top yet still fudgy on the inside!