My mum has been famous for a few signature dishes in her time so far. Usually from other people’s recipes that she puts her twist on (Nigella’s chocolate pav at Christmas for example!) I’m pretty sure I get my inability to stick exactly to a recipe, from her – always have to put a twist on it!
Her brownies, however, are 100% her, and 100% shot to family fame from the day she made them up last year. No one can get enough of them and we all go a bit crazy when there’s whiff or word of a batch in the making – my husband especially!
A little while ago, I said I’d celebrate us getting to 100 reviews on I Tunes for the podcast by sharing that brownie recipe with you. And? Well, we got there this weekend with the wonderful 100th review coming from Mrs Bur To “I’ve listened from start to finish and am slowly making changes. I have so many things I want to do since listening and massive improvements in mine and my family’s lives”. Thanks for the lovely words whoever you are and for your critical role in releasing these brownies to the world.
I hope you enjoy them as much as we do and please – do share your brownies over on instagram or the FB page @lowtoxlife when you get round to making them and most of all – ENJOY.
Mum's Famous Gluten Free Brownies
- Half cup melted butter cool until it's only warm, not hot. For Dairy Free option, do 1/4 cup macadamia or olive oil and 1/4 cup of the thick creamy top from a coconut cream can.
- Half cup cocoa powder either raw cacao or dutch processed
- One cup rapadura or panela sugar
- 2 eggs
- 1 tsp vanilla bean powder or paste
- 2 tbsp tapioca, arrowroot or corn flour note: watch out for arrowroot flours sometimes having preservative 220 in them.
- Half cup almond meal (blitzing your own fresh is the best for the recipe but don't stress yourself over it!) best when you've milled it freshly yourself if you can! Trust me on that one!
- Half tsp baking powder
- Quarter cup chocolate chips / chopped chocolate
- Pre heat your oven to 180C / 350F fan forced (10 degrees more for non fan forced)
- Combine melted butter and cocoa powder
- Add eggs, sugar and vanilla and beat until smooth for 1 minute. If using a thermomix, 6 seconds, speed 6 will do it.
- Mix in almond meal, corn/tapioca flour, baking powder and choc chips and turn by hand until just mixed (or speed 1 thermomix, 10 seconds)
- Spread the mixture into a lined baking tin of 20cm for a thicker brownie and 30 minute cook time, OR 25cm bake tin for a 25 minute cook time.
- I would check them at 20 minutes onwards every few minutes because it's always a bit different depending on the tin size and oven style.
- You're done! How easy was that?