You will need:
- 200g unsalted dairy free butter, chopped (In Australia I used Nuttelex, but any vegan butter/margarine would work)
- 200g dark chocolate, broken into pieces (I used 70% Lindt chocolate bars)
- 1 cup brown sugar
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup gluten-free plain flour (In Australia I used the Orgran brand)
- 2 tablespoons cocoa powder
1. Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper. I usually grease the pan first, so the baking paper sticks and stays put.
2. Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
3. Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
4. Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.
I think next time I make these, I will lessen the brown sugar, as I think they would still be quite yummy!:)The worst thing about these brownies is waiting until the next day to eat them! But, trust me, especially if you've been on a restricted diet, they are well worth the wait! :)





























