Wednesday, 26 July 2017

Recipe: Dairy Free Chocolate Brownie

I love a rich, gooey chocolate brownie so I’ve modified my favourite recipe from Konditor & Cook and made it dairy free. This means I can continue to indulge in one of my favourite treats even though I'm not eating any dairy at the moment. This rich brownie is perfect for chocolate lovers.


Ingredients

3 eggs
275g Caster Sugar
175g Dairy Free Spread
230g Dairy Free chocolate chips c 60% cocoa solids 
70g Dairy Free chocolate chips c 70% cocoa solids
175g Plain flour

Recipe Variations
I use the Olive Spread by Pure, but any dairy free spread which can be cooked with should fine. If you can eat dairy, lucky you, just use butter. 
For the chocolate you can use a bar and cut it up in to small chocolate chip size pieces if you can’t find the right chocolate chips. You wont notice if you can’t get the exact percentage cocoa solids either.


Recipe 

1. Melt the c60% chocolate chips and dairy free spread. The best way to do this is in a bain marie (a sauce pan with boiling water and a glass bowl on top so the bowl is in the water but not touching the bottom of the pan). Stir the chocolate chips and dairy free spread occasionally until it has all melted into a beautiful chocolate soup. Remove the bowl from the pan and leave to cool slightly.
2. Break the eggs into a large bowl and stir in the sugar until well mixed.
3. Stir the chocolate soup into the egg and sugar mix.
4. Fold the flour and second lot of chocolate chips into the mixture.
5. Pour into a baking tin (around 20cm x 34cm and greased with oil or lined with grease proof paper).
6. Bake at 180 degrees Celcius for 20 to 25 minutes until nearly cooked through (if you give it a good shake it should still wobble slightly in the middle).
7. Leave to cool, cut up, munch.

If plain chocolate brownies are too boring for your taste why not experiment? You could try stirring through some dried fruit, ginger or other spices before pouring into the baking tin.
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