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About 10 years ago I think no one outside of America even knew what a Brownie was. I remember visiting Rouen in France and buying the most disgusting under-baked goo ever: the difference between gooey and unbaked is, to this day, not always apparent. These days Brownies are more pervasive than hamburgers and the variety of recipes is mind-boggling. Manufacturers have hi-jacked the scene and there is some pretty good but also pretty gross stuff available.

 

Having to stick to a diet can be restrictive but a little bit of experimentation goes a long way when it comes to this dessert that has magical propensities. According to Facebook and Pinterest posts from all over the world Brownies can alleviate menstrual pains, comfort heartache from relationship woes and I think, promote world peace. If we have war just bake a Brownie, I'm sure the soldiers will happily swap their mom's recipe rather than bullets. So of course, we need gluten-free brownies.

Of course, I love a good Brownie. I love chocolate and I love cake: what's not to like in a combination. But since I went health-wise and gluten-free I have been experimenting a lot and it has taken me almost 2 years to come up with a really delicious gluten-free and almost dairy-free version. I say almost dairy-free because chocolate contains some milk and this recipe is for those like myself who can tolerate some dairy. The completely dairy-free version will be available soon:-).

Meanwhile: let's get cooking.

100 grams chocolate, minimum 76% cocoa.

1 cup palm sugar2015-05-01 15.55.51 HDR - Copy

1/2  cup quinoa flour + 1/2 cup millet flour or 1 cup of either.

I have also used sorghum with quinoa: works but millet has a softer taste

1 tsp baking soda

1/4 tsp salt

2 large eggs

1/2 cup dark chocolate chips (the Dutch chips are huge, I chop them up a bit: they need to go gooey in the oven)

1 cup/250ml sour cream or yoghurt:

 

for dairy-less cooking use rice cream/ coconut cream (the kind for binding sauces. Here in Europe we have what we call 'cuisine'  creams: not real cream but having the same effect.)

pre-heat oven to 170 degrees C.

Melt chocolate in a large pot over hot water, stir till smooth, add sugar and stir well. Leave to cool.

Line brownie tin with baking paper.

Mix dry ingredients well.

Once chocolate and sugar mix has cooled add eggs and stir well. Add cream and stir well. Add dry ingredients (flour, baking soda and salt) and stir well,  stir in chocolate chips. Pour mixture into lined tin and place in the preheated oven. Bake for approx. 25 minutes (I bake for 20/25 minutes then switch off the oven and leave for a further 5 minutes. You want gooey-er just remove from the oven earlier but you do need at least 20 minutes to cook the eggs.
                                                                                                                                                2015-05-02 17.28.56 HDR - Copy