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Epic Brownies

October 26, 2017  •  Leave a Comment

I tried really hard to think of a clever or witty name for these brownies, but the truth is that they are epic. Full stop.

When I first changed the way that I eat, I tried black bean brownies and zucchini brownies many strange combinations that I won't list them.

They all were sadly disappointing. Too wet, too cakey, too grainy. I'm picky about my brownies and none of them stood the test.

Until I made these.

I swear that angels started singing when I ate the first one.

They're rich and dense and fudgey and luscious and EPIC!

This recipe is really adaptable. I've included lots of varitations for you to try.

You know the drill by now; make them and report back.


Gluten free, Dairy free and Refined Sugar free.
Nut free and Grain free options listed - all are delicious

½ cup Brown Rice Flour (substitute with Chickpea Flour for grain free)
2 tablespoons Tapioca Starch
¼ teaspoon Baking Soda
½ teaspoon Himalayan pink salt
2 cups Extra Dark Chocolate chips (or vegan chocolate chips for dairy free)
1 cup Nut Butter of choice (or Tahini for nut free)
10 Medjool dates , soaked in hot water, plus 1/3 cup of the soaking water
2 Tablespoons of Rice Malt Syrup
1 teaspoon Vanilla Extract
Chopped Nuts (optional) I like pecans or walnuts.


Preheat oven to 190°C.
Remove pips from dates and cover with hot water, allow to soak while prepping the other ingredients.
Combine nut butter or tahini with 1 cup of chocolate chips in a small saucepan and place on low heat until melted.
Mix flour, baking soda, tapioca starch, and salt in a bowl.
Pour chocolate mixture into a food processor.
Scoop out 1/3 of a cup of the date soaking water, sit aside and drain remaining water.
Add dates and the soaking water to the food processor and then the vanilla and rice malt syrup.
Blend until smooth.
Add in the flour mixture. Blend again until smooth.
Add second cup of chocolate chips and nuts, if using, and pulse a few times to distribute throughout batter.
Pour batter into prepared pan (spray pan with a bit of coconut oil and line with baking paper)
I use a 20cm square pan because I like my brownies nice and thick.
Bake at 190° for 20 minutes, until a skewer comes out mostly clean with a bit of batter on the end.
Check the batter after 15 minutes. You want the skewer to have moist batter on it, but not raw.
Allow to cool completely, at least an hour but the longer the better, and then cut and serve.

These brownies get better the longer they set. I tried them the next day and even the day after that and they just got chewier and fudgier.
If they are still in your cupboard after three days, we can't be friends anymore.



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