New Years Eve! Another year over, a new one about to begin. A new year brings with it fresh starts, fresh ideas and the opportunity to put things behind you and move forward if you need to. This is why I love New Years Eve, but I’m no party animal. In fact, the more low key the even the better. I just enjoy spending the night with the people that make me the happiest.
This year that means a BBQ at my dear friend Lucia’s house with her husband and my husband (that still feels weird to say!). I’m in charge of salads and I decided to also bring something sweet for the end of the night.
My friend has just been given the news by her doctor that Gluten Intolerance has been “detected” on some recent tests. We don’t know yet if that means Coeliac Disease or a less harsh diagnosis. More testing needs to be done.
So in light of that. I decided to take a beautiful fudge brownie recipe I found and alter it a little so that everyone can enjoy it. If you are not gluten intolerant or eating gluten free, feel free to make this recipe using any type of flour you like. The original recipe uses plain all purpose flour, where I used gluten free flour from Aldi that I like. It’s made up of corn flour, tapioca flour and rice flour. I also took out the sugar (two cups!!) and replaced with one cup of honey, so my brownies are not as sweet as the original recipe. If you like your desserts to be really decadent add the sugar back in, or use two cups of honey.
This recipe is obviously not an everyday treat recipe. I like to call this out to my readers because I do not want anyone to try this recipe thinking that this is a healthy brownie alternative. It’s still full of refined flour and a lot of sugar from the honey. So while delicious, that doesn’t mean you should eat the whole tray yourself! I’m not into food shaming anyone either, so if you want to eat the whole tray yourself, well thats okay! Just know that this recipe is intended as a treat for special occasions and the odd cheat day if you like.
- 260g of butter
- 57g of dark chocolate
- ¼ cup of cocoa powder
- 1 cup of honey
- 3 Eggs
- 1-½ teaspoon Pure Vanilla Extract
- 1 cup Gluten free flour
- ½ teaspoons Sea Salt
- Preheat the oven to 180°C. Place a large piece of foil inside a square or rectangular metal tin, draping the foil over the edges. Spray foil with cooking spray.
- Melt the butter with the chocolate over very low heat in a saucepan, stirring occasionally. Remove from the heat. Add the cocoa, sugar, eggs, vanilla and flour and stir thoroughly to create a fairly smooth batter. Pour the batter into the prepared pan and smooth the surface with a rubber spatula. Grind sea salt evenly over the batter. Using a butter knife, swirl the salt into the batter. Grind a little extra on top, making sure to sprinkle it evenly and leave it setting on top of the batter.
- Bake for about 25 minutes, Cool at room temperature in the pan for about an hour, then refrigerate just until they are firm. Lift the brownies from the pan and remove foil. Cut the brownies into 12 squares.
These Dark Chocolate Brownies go great with a side of icecream and slighty warmed up in the microwave to get that gooey chocolate texture going that is just so decadent and delicious.
Enjoy my friends, and Happy New Year! Next year I resolve to blog more, eat more delicious wholesome foods, and finally finish my Nutritional Medicine course! Lets see shall we…
Recipe adapted from tastykitchen.com