I've recently become (temporarily) low-FODMAP, which amongst other things means I can't have gluten or lactose. Gluten-free flour hasn't yet proven to be to be my most faithful companion, but not wanting this to get in the way of my sweet tooth I decided to try a completely flourless brownie. These are the king of all fudgy brownies, and unless you can resist them for a few hours while they set in the fridge, they're probably best served warm and gooey as a pudding, with heaps of ice-cream of course.
These are also dairy-free, depending on what type of chocolate you use. Sadly I don't know what you would use to replace egg to make these vegan; every time I use a vegan alternative for a brownie it just just confirms my belief that eggs are sacred!
Recipe
Prep time: 10 minutes
Cook time: 20-25 minutes
Makes: 16 brownies
Ingredients:
125g Butter
150g Dark Chocolate
2 Eggs + 2 Egg Whites*
250g Caster Sugar
2 tbsp Cocoa Powder
100g Chocolate Chunks/Nuts (optional)
*Rather than getting my egg whites from another 2 eggs (which leaves you wondering what to do with the leftover egg yolks) I use Two Chicks free range egg whites.
Method:
Preheat the oven to 180°C. Line a square tin (approx. 20x20cm) with butter and baking parchment.
Melt the butter with the dark chocolate in a large, heatproof bowl (either in the microwave in 20s intervals or over hot water) and allow to cool.
Separate the eggs, putting the 4 egg whites in a separate, large bowl and the 2 egg yolks into the cooled chocolate mixture along with the caster sugar and cocoa powder. Whisk the chocolate mix together until fully combined.
Using an electric hand whisk (if you have one) whip the egg whites until they form peaks. Fold in half of the egg whites into the chocolate mixture until just combined, followed by the rest.
Fold in the chocolate chunks/nuts if using, being careful not to over-mix.
Pour the mixture into the tin and spread even and bake for 25 minutes. If you are serving as a brownie pudding then bake for 20mins for ultimate gooeyness.
Allow cool in the tin and set in the fridge overnight or 1-2 hours before slicing. For the brownie pudding heap generous spoonfuls into bowls while still warm and serve with vanilla ice-cream!
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