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This is originally a recipe I found in a supermarket magazine which I have adapted and tweaked. I really enjoy this brownie as it contains no gluten as well as very little refined white sugar depending on what brand of chocolate you use. Paired with a vanilla nice-cream, this is a really rich chocolaty indulgence.
To make this very low in sugar, replace the maple syrup with dates that you soak overnight in water, then puree and replace in the step where you are supposed to add the syrup.
Ingredients
- 3dl cashew nut butter
- 1,5 dl aquafaba
- 1 tsp bourbon vanilla powder
- 3/4 dl almond flour (or oat flour or any other gluten-free flour)
- 0,5 dl cacao powder
- 0,5 dl maple syrup (or honey if you eat that)
- 0,5 tsp Himalayan pink salt
- 50 g dark and dairy-free chocolate (70% at least)
- rapeseed oil to grease the oven dish
Instructions
- Turn on your oven to 175 C.
- Chop the dark chocolate into small prices.
- Add aquafaba and maple syrup in a bowl. Whisk until smooth.
- In another bowl, add all the dry ingredients and blend until evenly distributed. (except the chocolate)
- Add the dry ingredient mix to the bowl with the liquid while stirring. Whisk until you have a very even and smooth batter.
- Pour the batter into a greased oven dish (approx 24 cm in diameter if round and you make this as a cake or a square dish holding the same volume) and sprinkle the chopped chocolate over the batter.
- Place in the middle of a pre-heated oven (175C) – bake for about 10-12 minutes.
- Cool off prior to serving and store the cake in the fridge.
