Fudgy Chocolate Brownies

These brownies are gluten free and vegan. The base is a gooey, fudgy brownie and the topping a smooth chocolate ganache. For true chocolate lovers, these are rich and moreish.

For this recipe, you will need a baking tin - I used a 20cm by 20cm tin and a food processor.


The brownies:-

125g of 70% Dark Chocolate

120ml of Maple Syrup

2 Ripe Avocados

30g of Flaxseed (to make a flax egg - see below)

60ml of water

75g Cocoa Powder

75g Ground Almonds

Teaspoon of salt

The topping:-

80ml of Maple Syrup

60ml of Coconut Oil

75g of 70% Dark Chocolate

50g Cocoa Powder


The brownies:-
  1. Preheat the oven to 190 degrees.
  2. Line your baking tray with greaseproof paper.
  3. Add the flaxseed and 60ml of water to a bowl. Mix it up and leave it to rest for 5 minutes. It will become sticky and act like an egg in the recipie.
  4. Melt the 125g of chocolate on the hob, above some water in a heatproof bowl.
  5. Meanwhile, add the avocados and maple syrup to the food processor and whizz them up until completely smooth.
  6. Then, add the melted chocolate and blend again until full combined.
  7. Next, add the flaxseed mixture and blend.
  8. Finally add the cocoa powder, ground almonds and salt. Blend until totally smooth.
  9. Add to your baking tin, spread evening and bake for around 30 minutes.
  10. To know they are done, you want to make sure that they are set but the mixture will still be very gooey. Remember the time spent in the fridge will help them to firm up some more.
  11. Allow the brownies to cool to room temperature before adding the topping.

The topping:-
  1. Add the coconut oil, chocolate and maple syrup to a saucepan and melt together.
  2. Once melted, add the cocoa powder and whisk until no lumps remain.
  3. Pour over the brownies, spreading evenly.
  4. Place in the fridge and allow to set. This should take 1-2 hours.
  5. Eat :)