Tis the season of indulgence and all that. I’m trying not to give in too much to my sugar cravings but I’ve succumbed to temptation and it is mainly in chocolate form. These brownies are so good. I like my brownies to be the perfect amount of gooey with a crisp/crunchy top, and these deliver my requirements. If you prefer more of a cakey texture keep these in for twenty minutes, if not, fifteen minutes and you’ll have your brownie of dreams. If you’re looking to give edible gifts this Christmas, these will make an ideal gift, wrapped in brown paper and tied up with string or a ribbon.
100g rice flour
100g buckwheat flour
1 tspn xantham gum
1 tspn baking powder
180g dark chocolate
150ml sunflower oil
100g caster sugar
1 tbsp cashew/almond butter
275ml oat milk
- Pre-heat the oven to 180C and grease a line a 20cm baking tin with greaseproof paper.
- In a heatproof bowl over a saucepan of simmering water, melt half of the chocolate along with all of the cashew butter.
- In a mixing bowl, add the flours, xanthum gum, baking powder, cocoa and sugar.
- Add the oil, oat milk, melted chocolate and cashew butter and stir until all is thoroughly mixed together.
- Chop the remaining chocolate into pieces and add to the mixture along with the pecans, and stir through.
- Spread evenly into the lined baking tin and bake for 15-20 minutes.
- Cut into even squares whilst warm, and once they’ve cooled a little turn them out onto a wire rack (although these are best eaten straight from the oven in my humble opinion!).