These brownies were a long time in the making. Just ask my long-suffering family, who were forced to consume batch after batch of too-dry, too-gooey, too-crumbly, too-sweet, too-tasteless brownies until I finally landed upon this recipe which is, in my opinion, the best “healthy” brownie recipe around. I say healthy in inverted commas because brownies, by nature, are never going to be a superfood (in my experience any brownie which makes that claim doesn’t taste like a brownie, so be warned). So a balance needed to be found between making something which actually tastes like a brownie — rich, chocolately, indulgent — but is allergy-friendly, made of wholesome, natural ingredients, and doesn’t pack your entire daily fat, sugar and calorie allowance into one bite. I tried using cocoa powder — I generally prefer that as it’s cheaper and healthier — but it just didn’t give the richness and fudginess of real chocolate, so in the end I succumbed. If you’re going to eat a brownie, it may as well be a real one.
Oh, and my diligent taste testers unanimously agreed that these were best slightly warmed — they should know, given how many they ate. Serve with raspberries and cream to make it into a luxurious and super simple dinner-party dessert.
- 175g buckwheat flour
- 100g ground almonds
- 125g coconut sugar (or regular sugar)
- 200g coconut oil (or butter)
- 250g 70% dark chocolate (make sure you use dairy-free chocolate if you want the brownies to be vegan)
- 25g ground flaxseeds + 60ml water
- 60ml unsweetened almond milk
- 1 tbsp vanilla extract
- 1/2 tsp bicarbonate of soda
- 1/2 tsp gluten-free baking powder
- Preheat the oven to 160 degrees C (140 fan). Line a 9inch square tin with greaseproof paper.
- Mix together the flax and water in a small bowl and leave to gel for 5-10 minutes.
- Melt the coconut oil and chocolate over a low heat.
- Stir together the buckwheat flour, ground almonds, coconut sugar, bicarbonate of soda and baking powder until well combined. Pour in the melted chocolate and coconut oil mixture, along with the almond milk and vanilla extract, and stir well. Lastly, stir in the flax mixture and stir thoroughly.
- Pour into the baking tin , spreading the mixture with a spoon if necessary so that it’s evenly distributed. Cover the tin with foil and bake for 25 minutes.
- Remove the foil and bake for a further 15-20 minutes until mostly cooked. Remember that it will firm more as it cools so don’t leave it to get rock hard in the oven! 40-45 minutes is just the right amount of time.
- Once the tin is cool enough, transfer it to the fridge for a few hours to firm up properly. After this, the brownies should be stored at room temperature.