Brownies recipe sugar and gluten free
Brownies are all about being moist and rich. This makes me wonder, why bother with traditional white or brown dry granulated sugar which adds nothing to the richness and moisture? Brownies are possibly the easiest treat you can make without sugar. Any syrup you deem healthy will work with this recipe. We used maple syrup, but it will work just as well with agave, honey, etc. The taste of cacao will overpower any sweetener in the end anyway.
Brownies do not ask for the airy spongy texture of cakes, which is normally what gluten adds to bakes. So why bother with wheat if there are so many healthy delicious grains (or not grains, like cassava or almond flours), which will work just as well and won't burst your intestines with bloating afterwards?
You can watch our 3 min video here or follow the instructions below.
200g maple syrup
3/4 tspoon salt
1 tspoon vanilla extract
100g gluten free flour (we use 50/50 cassava + oats)
1/4 tspoon baking powder
50g cacao powder
100g walnuts for decoration
Melt butter over a low heat, remove from the stove and add maple syrup, salt and vanilla. Mix well and leave to cool a little.
Add flour, baking powder, cacao powder and mix really well. We use an electric whisker.
Whisk eggs in a separate bowl and combine the 2 mixtures together. Mix until it's a smooth consistency.
Pour into a flat oven dish making sure the batter is not higher than 2 cm.
Bake in the oven on 140 degrees for 35 min.
When baked and cooled down, cut off approx 1cm off of each side and put the off cuts into a separate small bowl and add 70ml of milk to them. Whisk them thoroughly until they turn into a paste. If the consistency is too runny and grainy, you might want to cut a little bit more off of the crust. If the mixture is too thick, adding 1-2 tablespoons of milk and whisking again might help.
Spread the paste evenly on the bake and sprinkle the walnuts.