Recipes.

Fool-Proof GF Choc Chip Brownie

By Olivia Kaplan


Photo by: Ella Martin
  • 20 servings
  • Prep - 15 mins
    Cooking - 20 mins
  • Total - 35 mins
Photo by: Ella Martin

We’ve come up with the only brownie batter you’ll ever need! Stay tuned in the coming weeks for how we take this batter and transform your brownies with some seriously amazing flavours. This super fudgy batch contains deliciously oozing choc chips – yum!  

Servings: 20
Preparation: 15 mins
Cooking: 20 mins

Ingredients

Base Recipe

  • 2 eggs.
  • 1/4 cup coconut oil, melted.
  • 200 g almond meal.
  • 1 teaspoon baking powder.
  • 1/2 teaspoon sea salt.

For Choc Chip Brownies

  • 100 g 85-90% dark chocolate.
  • 1/2 cup almond butter.
  • 1/4 cup rice malt syrup.
  • 1/4 cup raw cacao.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a 20x20cm brownie tin with baking paper.

2. Melt 50g of chocolate (this is half the total chocolate), either in a bowl over a small saucepan of simmering water, or in the microwave in 30 second increments, stirring between each. Chop the remaining 50g of chocolate into chunks.

3. In a bowl, whisk together melted coconut oil, rice malt syrup, melted chocolate and almond butter. Stir in beaten eggs. Fold in almond meal, cacao, baking powder and sea salt and remaining chocolate chunks. The mixture will be quite thick. Press into the lined brownie tin.

4. Bake in the oven for 20 minutes. When ready, cool in the tin for 5 minutes then slice into 20 squares.


We’ve come up with the only brownie batter you’ll ever need! Stay tuned in the coming weeks for how we take this batter and transform your brownies with some seriously amazing flavours. This super fudgy batch contains deliciously oozing choc chips – yum!

Ingredients

Base Recipe

  • 2 eggs.
  • 1/4 cup coconut oil, melted.
  • 200 g almond meal.
  • 1 teaspoon baking powder.
  • 1/2 teaspoon sea salt.

For Choc Chip Brownies

  • 100 g 85-90% dark chocolate.
  • 1/2 cup almond butter.
  • 1/4 cup rice malt syrup.
  • 1/4 cup raw cacao.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a 20x20cm brownie tin with baking paper.

2. Melt 50g of chocolate (this is half the total chocolate), either in a bowl over a small saucepan of simmering water, or in the microwave in 30 second increments, stirring between each. Chop the remaining 50g of chocolate into chunks.

3. In a bowl, whisk together melted coconut oil, rice malt syrup, melted chocolate and almond butter. Stir in beaten eggs. Fold in almond meal, cacao, baking powder and sea salt and remaining chocolate chunks. The mixture will be quite thick. Press into the lined brownie tin.

4. Bake in the oven for 20 minutes. When ready, cool in the tin for 5 minutes then slice into 20 squares.

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