Gooey Chewy Chocolate Brownie
Gluten-free | refined sugar-free | Dairy-free
Why it’s delicious
I’ve always been a massive fan of the chocolate brownie, but have struggled to find a version that not only fits in with my brownie cravings but also fits in with a healthy 80/20 lifestyle.
That’s until I created this recipe! This brownie ticks all the boxes and is easy to make as well as being super quick! It's delicious served with whipped coconut cream to ensure it stays dairy-free, but if you must, ice cream plopped on top is a sure fire treat.
Helpful hints and tips
This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget's Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.
I used two small non-stick skillets to make my individual brownies. You could also use 2 individual casserole dishes or ramekins, but if you do, make sure to line the dishes with a non-stick baking paper on the bottom and sides.
- 45 g (1.5 oz) almond flour
- 20 g (0.7 oz) raw cacao powder
- 25 g (0.8 oz) Pure as Inulin Powder
- 1 tsp baking powder
- Pinch Himalayan salt
- 30 ml ( 1 FL oz) water
- 25 ml (0.8 FL oz) avocado or coconut oil
- 1 large egg
- 2 small or 1 large ripe banana, mashed
- ½ tsp pure vanilla extract
- 10 g (0.3 oz) cacao nibs
- Preheat the oven to 160C (320F) on bake and if using individual casserole dishes or ramekins, line the bottom and sides with non-stick baking paper. You can also make this 2 person brownie as 1 large brownie, depending on the size of your cookware.
- In a mixing bowl stir together the almond flour, raw cacao powder, inulin powder, baking powder and salt.
- In a mixing jug, whisk together the water, oil, egg, mashed banana and vanilla.
- Pour the wet ingredients into the dry and stir to combine. Stir in the cacao nibs and pour the mixture into the ready skillets or ramekins.
- Place in the oven and bake for 9-11 minutes. You want this brownie to be slightly under cooked as this will ensure the end result is desirable gooey.
- Remove from the oven and serve straight from the pan or ramekin and either serve warm, drenched in whipped coconut cream OR ice cream BUT the alternative is to place in the fridge to cool , which will result in my favourite texture which is gooey but also chewy. The choice is yours!