Today is a wonderful day, its baking chocolate Brownie day. Warning Low Fodmappers do not eat the whole tray one or two counts as a low Fodmap serving of chocolate.
These are deliciously yummy with afternoon tea (its how we ate ours) but will work just as fantastic served with whipped cream and fresh raspberries. An exciting FODMAP fact is that whipped cream like chocolate is absolutely fine in small amounts, so you can have 1/2 a cup with your brownies…. fill your boots
- 225g Butter
- 200g dark chocolate roughly chopped
- 180g Sugar
- 1/3 teaspoons baking powder
- A pinch or salt
- 100g Gluten free flour
- 4 eggs
- 2 teaspoons of cocoa powder
- 3 tablespoons desiccated coconut
- 3 tablespoons ground almonds
- Icing sugar for decoration
1. Preheat the oven to 180Cº/350Fº and line a baking tray 20cm x 30cm.
2. Melt the butter in a saucepan.
3. Take the saucepan off the heat and let the chocolate melt into the butter.
4. Mix sugar, baking powder, salt and the Gluten free flour and then stir into the butter and chocolate.
5. Stir in the eggs, cocoa powder, ground almonds and desiccated coconut and mix well until you reach a smooth consistency.
6. Pour mixture into the baking tray and bake in the middle of the oven for 20-23 minutes.
7. Let them cool in the baking tray before sprinkling over the icing sugar and cutting up in pieces.
Enjoy chocolate lovers!