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Choca Mocha Brownies (Gluten Free, Vegan, Dairy Free, Egg Free)

I will start by telling you that I don’t think the photographs do these brownies justice.   They fail to capture quite how squidgy, rich and moist they are.  They miss completely the telltale scatter of whole chocolate chunks nestled inside the sponge and certainly, they fail to hint at their decadent, malty scent.  Really, these brownies are both incredibly simple and rather a delicious treat; I have to fess up and tell you that they are actually a variation on a previous chocolate brownie recipe.  I really had no intention of posting them but they were so good and so well received that I though it worth the repetition.  While we are in this segue of seasons, neither one thing nor the other, it’s nice to have something you can bake in the afternoon that suits both rain and shine, because let’s face it, there are few in the world who will turn down a cup of tea and a freshly baked brownie of an afternoon, and those that do are frankly not to be trusted.  Plus, they are perfect for making to take to gatherings and parties, whatever the event.  The fact that they you can have them made and ready within half an hour is a bit of a blessing too, it leaves you extra time to spend with people that you love, something which is fundamental to a person’s happiness...love and chocolate brownies, who could ask for more.


Makes 12 brownies

You will need an 8 inch square baking tin for this recipe

170g Doves Farm gluten free self raising flour

3 tbsp cocoa powder

170g soft light brown sugar

1 tsp baking powder

4 tbsp ground flaxseed

1 tbsp instant coffee powder

230ml rice milk

5 tbsp sunflower or rapeseed oil

50g dark chocolate – check to make sure it is dairy and soy free, I like Montezuma’s or Willie’s Cacao

A very small pinch of salt

Preheat the oven to 180c and grease and line the baking tin. 

Roughly chop the chocolate into small chunk. Sift the flour, cocoa, salt and baking powder into a large mixing bowl.  Stir in the brown sugar, chocolate chunks and flaxseed until evenly mixed.  Place the coffee powder into a measuring jug and add a dash of boiling water, stir until dissolved.  Top up the coffee with the rice milk, oil and vanilla extract and then pour over the dry mixture, stirring together until smooth and glossy. 

Pour the mixture into the tin and bake in the oven for 25 minutes until just firm on top.  Remove from the oven and leave in the tin to cool for 10 minutes before serving or transferring to a wire rack to cool completely.

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Reader Comments (7)

I can't wait to try this recipe - it's perfect for my egg free, gluten free husband! Wonderful!

August 17, 2013 | Unregistered CommenterVicky

Hi Vicky
Do hope you all enjoy them; they are some of my favourite brownies and I have a few variations!

September 5, 2013 | Registered Commenter[The Intolerant Gourmet]

I made this cake two times and I'll surely make it again. My daughter can't eat gluten, eggs and dairy. It is so difficult to bake something really tasty for her. So THANK YOU for this recipe, the brownies are fantastic: dark, moist and really chocolate:) And the smile on my daughter's face after eating .... piriceless....

January 18, 2014 | Unregistered CommenterDolores

Hi Dolores, I'm so pleased that you and your daughter like the brownies, it makes me very happy! Happy Baking!

January 20, 2014 | Registered Commenter[The Intolerant Gourmet]

Oh my!!!! These are absolutely delicious! I did substitute the sunflower/rapeseed oil for coconut oil for the health benefits. Lush! Will be making these again...... Bravo!

January 27, 2014 | Unregistered CommenterWarwick Wendy

Hi Wendy, so pleased you liked them & i can imagine that the coconut oil only adds to their flavour - delicious! Happy Cooking

February 1, 2014 | Registered Commenter[The Intolerant Gourmet]

Hi Pippa, Just to say I made these brownies yesterday, they went down a storm at my sisters house! they were sooo gooey and moist, with a really good chocolate taste and lovely chocolate chunks in... Great for my vegan aunt and friends who are gluten free, I will definitely be making these again!! I was going to make the really gooey chocolate brownies but couldn't get aduki beans at short notice but as soon as I track them down I'll try them too.. Thank you for your brilliant recipes!!

July 23, 2014 | Unregistered CommenterLinda

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