- 350g Dark Chocolate
- 200g Dairy Free Spread
- 3 Large Eggs
- 200g Caster Sugar
- 100g GF Plain Flour
- 35g Cocoa Powder
- Paper Straws
Preheat your oven to 180C/160C Fan, and line a 9" Square tin with baking parchment.
In a heatproof bowl, add 200g of Dark Chocolate, and 200g Dairy Free Spread. Melt in the microwave, for roughly 90 seconds to melt, in 30 second bursts. Leave to cool for a few minutes.
In a large bowl, add the Eggs and the Caster Sugar. Whisk together for about 3-5 minutes. You want it to thicken, get paler, and become mousse like. It will make a trail that lasts a couple of seconds when you lie the whisk out of the mix.
Once the Egg/Sugar mix has been whisked, fold in the chocolate mixture.
Add in the Flour and Cocoa Powder, and fold again carefully.
Pour mixture into the tin, and bake in the oven for 25-30+ minutes.
- Once the baked brownie has cooled, remove it from the tin and cut diagonally to form triangles.
Take the remaining chocolate and melt it to create a chocolate topping.
You can choose whatever you like to top these chocolaty brownies, we cut straws in half to form a stem and sprinkles to as decoration.
Have you made this recipe? Or will you be giving it a go? If you do, we’d love to see how you get on! Please share a photo and tag us