Ce qu’il vous faut, c’est du brownie.
Is there anyone who doesn’t like brownies? No, wait, don’t answer that. I don’t want to know. Brownies are like a little morsel of heaven on earth, a cure-all for stress or sadness, a ray of sunshine on a cloudy day. Whether you like them fudgey or cake-like, with nuts or without, there’s no denying that brownies are a pretty awesome invention, and we should all be truly grateful to whomever it was that created the first brownies recipe. Thank you, unknown chef!
While gluten free/flourless brownies are becoming increasingly common, dairy-free brownies are a bit harder to find. Most brownie recipes call for large amounts of butter, which makes them a big no-no for people who can’t eat dairy. Vegan brownie recipe are also a bit of a rarity, as many recipes call for 2 or 3 eggs. Well, worry no more, for here you shall find the answer to your prayers: a brownie recipe that is gluten-free, egg-free, and can easily be adapted to be dairy-free/vegan by using a non-dairy milk and vegan chocolate/caramel chips. And guess what? They taste just as awesome as a regular brownie. Yep, you read that right – no compromising on flavour!
I made these brownies for a girls’ night recently, and I can now report that they make the perfect snack accompaniment to an evening spent indulging in some high quality television programming such as ‘Say Yes To The Dress’ or ‘If You Are The One’. Delightful!
You can always leave the walnuts out if you need the recipe to be nut-free, or use a different type of nut if you prefer. Some salted macadamias would be nice. The same goes for the caramel chips: you could replace these with white chocolate chips, or peanut-butter chips, or roughly chopped vanilla biscuits, etc. The world (or, at least, this recipe) is your oyster. These brownies are quite rich, so you might want to enlist some friends/family/coworkers to help you finish them. As usual, let me know how the recipe turns out in the comments below. Happy baking!
Chocolate, Caramel & Walnut Brownies
makes 1 pan of brownies
1/2 cup milk chocolate buttons, for melting
1/2 cup caramel chips
3/4 cup gluten-free plain flour
1/4 cup Dutch cocoa
1/4 tsp baking powder
1/4 tsp bicarbonate of soda (baking soda)
1/2 cup chopped walnuts
1/2 cup brown sugar
1/2 cup milk (use non-dairy milk for vegan option)
1/2 cup grapeseed oil
1tsp vanilla extract
- Preheat oven to 160ºC. Line a brownie pan with baking paper.
- Melt milk chocolate buttons in a glass bowl over a pot of simmering water (don’t let the bottom of the bowl touch the hot water). Stir chocolate regularly, until melted and smooth. Set aside to cool to room temperature.
- In a mixing bowl, combine flour, cocoa, baking powder, baking soda, and sugar. Whisk to combine. Stir in walnuts and caramel chips.
- Add milk, grapeseed oil, and vanilla extract to dry mixture, and stir to combine. Fold through cooled melted chocolate and stir gently until the mixture is uniform in colour.
- Pour into prepared baking tin and smooth with a spatula or palette knife. Place tray in the middle of the oven and bake for 28-30 minutes. Allow cooked brownies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Cut into squares and serve.
Keeping time: 3 days in an airtight container.