Triple Chocolate Brownies (GF, Vegan option)
The perfect marriage between cakey and fudgy, these gluten free triple chocolate brownies are irresistible!
First off, a few hints to make any brownie recipe even better: 1) use melted chocolate in addition to cocoa powder, 2) Use strong coffee as your liquid, 3) find a recipe that has a high fat to flour ratio, 4) use just as dash of baking powder (anymore and they will be quite cakey). Also – don’t overbake (they will set as they cool), and if you prefer thick brownies use a smaller, deeper pan with less surface area 😉
In my opinion, these brownies are great straight from the fridge, or extra delightful reheated in the oven for a minute or two. Add a glass of almond milk or scoop of vanilla or PB ice cream for an over-the-top delicious dessert!
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GF Triple Chocolate Brownies
Place the chocolate and non-diary milk in a heavy-bottom saucepan and heat over low until chocolate is melted. Stir and set aside too cool slightly.
Mix the flour, cocoa, coconut sugar, baking powder and salt in a large bowl.
In a separate bowl, mix the coffee, oil and egg. Whisk in the melted chocolate mixture.
Stir the wet ingredients into the dry to form a batter. Stir in the chopped chocolate.
Pour into a parchment lined 8×8 or 9×9 pan. I prefer glass.
Bake at 375 for 20 minutes. Reduce temperature to 350 and bake for another 5-10 minutes or until the center is just set.
Cool to room temperature then cut with a sharp knife.