DELICIOUS Gluten free, Lactose free brownies

Tomorrow it starts. My exams start. AHHHH. But hey ho, in a month it will all be over, and I cannot wait for that moment!

I decided to whip these up to enjoy after our first exam (ethics- probably my worst subject ever) and my very best friend is lactose intolerant, and another of my friends is a coeliac, so I thought i’d cater to the masses, and honestly they are actually delicious.

I use coconut oil instead of butter, and it adds a little tropical hint in the background, and gluten free flour, and also you need to check that the chocolate chips and cocoa powder are gluten and lactose free too.

INGREDIENTS:

  • 1 cup gluten-free flour
  • 85g dutch process cocoa powder (check it’s lactose free and gluten free)
  • 1/4 teaspoon salt
  • 195g coconut oil, melted and cooled slightly
  • 300g caster sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 100g dark chocolate chips (again, check it’s gluten and lactose free)

METHOD:

  1. preheat oven to 175C and line a 20 x 20 baking tray (or use a silicon one like I do)
  2. In a medium mixing bowl, stir together flour, cocoa powder, and salt. Set aside.
  3. In a large mixing bowl, stir together the melted coconut oil, sugar, and vanilla extract. Once combined, add eggs one at a time, and stir just until combined.
  4. Add dry mixture to wet and stir just until almost no streaks of flour remain. Fold in chocolate chips.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes (they may be a bit gooey in the middle- this is good!)
  6. Leave to cool completely before cutting- they will firm up a little during this time.

ENJOY

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