To recreate the best egg-free, wheat-free, dairy-free brownie we first needed to understand what it takes to make a great brownie a great brownie? We have had our share of not so good brownies that’s for sure. When you live free of dairy, wheat and eggs the perfect brownie recipe may be hard to come by… We have also had our share of failed recreations. We have learnt that a good brownie should be fudgy but not dry, dense but not hard, soft but not light, chewy but not gooey 🙂
Oliver and I recently explored all things ‘eggs’! On this journey we learnt that the simple egg takes on many different functions in different recipes. The incredible egg emulsifies, binds, aerates (leavens) and flavours… and… it does almost all of these actions to create the very best brownie. So… in order for us to recreate the perfect EGG FREE brownie we had to imitate all of these amazing functions of the simple egg… this for us meant taking on a whole new realm of egg science and lots of trials and errors!! But… “By George, I think we’ve got it!”
Fudgy, Chewy, Chocolate Brownies – Wheat-free, Dairy-free, Egg-free, Nut-free
½ cup dairy-free butter substitute (we used Nuttelex)
¾ cup raw sugar
½ cup raw cacao powder
½ tsp sea salt
½ tsp wheat-free baking powder
6 tbsp cold Linseed (Flaxseed) Gel Egg Replacer
1 ½ tsp vanilla essence
2/3 cup wheat-free plain flour
1/3 cup dairy-free chocolate chips (we used Sweet William White Compound Chips)
Preheat the oven to 160° Celsius. Line an 20cm x 10cm baking pan with baking paper. Grease the baking paper.
Melt the dairy-free butter in a saucepan over medium heat. Continue to cook the butter, whisking constantly, until the Nuttelex goldens in colour. This might take about 10 minutes.
Remove the pan from the heat and stir in the sugar with a wooden spoon or spatula. Add the cacao powder, sea salt, and baking powder. Stir until the ingredients are thoroughly incorporated. Let the mixture cool for 5 minutes.
Add the tablespoons of linseed gel one tablespoon at a time, beating vigorously with the wooden spoon or spatula after each one.
When the mixture looks thick, shiny and well blended, add the vanilla essence and wheat-free plain flour. Stir until you no longer see any flour remnants.
Fold in the dairy-free chocolate chips.
Spread the batter in the lined pan, and use the spatula to make light swirls in the top of the batter.
Bake on the lower rack of the oven for about 20-25 minutes, until a wooden skewer can be inserted into the centre and comes out almost clean.
Cool the brownies in the pan on a baking rack.
Once the brownies are completely cool, transfer the brownies onto a chopping board. Use a sharp knife to cut the brownies into 16 or 25 squares.
Enjoy! 🙂 If you can make them last longer than a day… they freeze really well for a freezer to lunchbox treat…
Did you make this recipe?