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Dairy free, Gluten free fudge brownies

By gluten free mel (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 10 small cakes
Super fudgey sweet and tasty brownies for when you need a sugar fix!
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Ingredients

Brownie base

  • 50g Olivio spread (or any dairy free, oil based margarine)
  • 70g light muscovado sugar
  • 50ml oat milk (or dairy alternative)
  • 2 tbsp cocoa powder (dairy free)
  • 50g spelt flour
  • 1 tsp gluten free baking powder

Fudge sauce

  • 50g Olivio spread (or any dairy free, oil based margarine)
  • 70g light muscovado sugar
  • 50ml oat milk (or dairy alternative)
  • 2 tbsp cocoa powder (dairy free)
  • 50g spelt flour
  • 1 tsp gluten free baking powder
  • 200g pitted dates (chopped)
  • 100g dark cooking chocolate
  • 1tsp vanilla essance
  • 200ml oat milk
  • 1tbsp freeze-dried strawberries (optional)

Method

  • STEP 1
    Preheat the oven to 150. Firstly make the brownie base. Mix together the 'margarine' with the sugar until well combined and not lumpy. Then add in the cocoa powder, spelt flour, baking powder and the 50ml milk and mix until you have a smooth paste.
  • STEP 2
    Secondly make the sauce that will go into the base to make the brownies soft and gooey. Cook the dates in the milk in a small pan on the lowest heat for 5 minutes or until they are soft but you still have around 50ml milk retained. While you are doing this, place a glass bowl over the top of the pan and break the chocolate into the bowl to melt. Do not stir - if you do the texture of the chocolate will change.
  • STEP 3
    Thirdly once the chocolate has melted and the dates have cooked and there's still some milk left, mix the chocolate sauce into the date mixture. It will look like lumpy chocolate milk.
  • STEP 4
    Finally combine the wet ingredients with the dry ones and stir well to combine. At this point you can add your strawberries if you want to. Put into a small well-greased tin and bake for 30-35 minutes or until soft and springy to touch.
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