Happy Friday, everybody. As we roll into another weekend in lockdown, I thought I would offer up a delicious, gluten-free recipe for you all to try. These chocolate brownies are quick and easy to whip up on a Saturday or Sunday morning and make great on-the-go snacks, too. So, without further ado, here’s the recipe for these yummy gluten-free chocolate brownies.
- 1 1/2 cups of almond flour (I usually use Health Connection Wholefoods)
- 1/4 cup of cacao powder
- 1 cup of coconut sugar
- 1/4 cup of coconut oil, melted
- 1/4 cup of milk, use milk according to your dietary requirements
- 2 eggs
- 1 tsp of vanilla essence
- 1/4 tsp of baking soda
- A pinch of salt
- As many chocolate chips as you see fit
- A handful of crushed pecans
Preheat the oven to 180 degrees Celsius.
Add all the dry ingredients into a large bowl. In a separate bowl, whisk the eggs and add the vanilla essence, milk, and melted coconut oil. Add wet ingredients to dry ingredients and mix well. Finally, add the chocolate chips and crushed pecan nuts to the mix.
Line a baking tin with parchment paper and evenly pour the batter into it. Sprinkle a few chocolate chips and pecans over the batter before baking.
Bake for 20 to 25 minutes. Test with a knife. Let it cool down completely before slicing into squares.