Recipe: Dairy & Gluten Free Salted Chocolate Brownies

In a bid to expand my brownie repertoire, here's some dairy and gluten free ones I've been working on. 

For me, the most important thing is fudge and goo. Its essential for brownies to have plenty of fudge and plenty of goo. I'd put off making this kind of variation for a while thinking they just wouldn't cut the mustard. But you know what, its totally possible. 

Ground almonds help to keep everything super moist. Dark chocolate and dairy free spread make them super rich but still dairy free. I added a scattering of Maldon salt flakes to cut through the richness and partly because I love salted chocolate so much.

The dairy free spread I opted for was Pure sunflower spread, it takes less time to melt meaning that you're much closer to having a whole batch of brownies made in under 30 minutes.

And so, onto the recipe...

Dairy and gluten free salted chocolate brownies
(makes 8-10 large brownies)

3 medium eggs

275g light soft brown sugar

175g Pure sunflower spread

300g dark chocolate (dairy free)

1 tsp vanilla extract

good pinch of Maldon salt flakes

175g ground almonds

1. Heat the oven to 180 degrees and grease and line a 20x34cm brownie tin.
2. Gently whisk the eggs and sugar until just combined, set aside.
3. In a small pan, melt the butter over a low heat. Once melted, remove from the heat and add the chocolate. Stir until fully melted and incorporated.
4. Whisk the eggs and sugar once more, this time until pale and fluffy, about 3-5 minutes.
5. Pour in the chocolate mixture and vanilla and beat until combined.
6. Tip in the salt and ground almonds and gently fold until the mixture is just combined.
7. Pour into the prepared tin, smooth the top and bake for 22-25 minutes.
8. Once cooked, the brownies should have a smooth flaky top and a little wobble in the middle. Leave to fully cool for the brownies to firm up.

The best and easiest way to slice brownies is straight from the fridge. That way they'll be firm enough to neatly slice and when back to room temperature they'll be deliciously fudgey again.

Thanks to Pure for sending me a sample of their spread!

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