Recipe: Fudge Brownie
GLUTEN FREE FUDGE BROWNIE WITHOUT ADDED SUGAR
Recipe author: Marja Folcke
Yes, it's just as good as it sounds - fudge brownie cake! A fudge brownie cake with a topping of chocolate and chocolate dipped strawberries. This recipe is completely sugar and gluten free and is a real dream for all of us who love chocolate. Eat it as is or serve with NICK'S vanilla ice cream.
INGREDIENTS
Fudge brownie:
- 3 eggs
- 60 g dark chocolate
- 1 ½ dl almond flour
- 1 dl almond butter
- ½ - 2/3 dl Use like sugar
- ½ dl Chocolate drink
- 2 ½ tbsp coconut oil
- 1 tsp baking powder
- 1 crumb vanilla powder
Topping:
- 100 g Dark chocolate
- 1 dl whipped cream
- 4 tbsp almond butter
- 1 ½ tbsp Use like sugar
Strawberries:
- 5-10 strawberries
- 40 g Dark chocolate
possibly 1 tsp coconut oil
METHOD:
Fudge brownie:
Start by setting the oven to 175 degrees. Mix the dry ingredients together in a bowl. Gently melt the chocolate and coconut oil together and stir. A tip is to do it in the microwave as it is easy to burn the chocolate on the stove. Finally, mix all the ingredients together and stir well until it becomes a smooth batter.
Line a 1.5 liter loaf pan with baking paper and spread the batter in the pan. Bake in the middle of the oven for about 25 minutes and then take it out to cool.
Topping:
Bring the cream to the boil and then remove it from the heat. Stir in the chocolate until it has a smooth consistency. Then stir in the sweetener and almond butter. Let the mixture set for a while until it becomes a spreadable consistency.
Chocolate dipped strawberries:
Melt the chocolate over a water bath, preferably with a dab of coconut oil to thicken the consistency. Then dip the strawberries in the melted chocolate and let them set in the fridge.
Then spread the chocolate topping over the brownie and place the chocolate-dipped strawberries on top of the topping. Serve with a scoop of Vanilla Bean ice cream.
If you can resist not eating the whole brownie at once, store it in the fridge!
