I couldn’t quite decide what to call these little squares of gooey, soft, squishy, chocolatey gorgeousness because they’re sort of a chocolate brownie but with a really amazing fudgey texture. Really melt-in-the-mouth mmmmmmmm.
I reckon they’re gonna disappear pretty quick if I take them out on the school run this afternoon so better save a few for our tea!
I have to admit I’m finding it pretty amazing actually how easy it is to cook such delicious food gdfree. When I’ve tried it before I’ve always felt like I’ve been compromising and that I have to leave something out. Whether it’s because there is so much gdfree inspiration out there nowadays, in the form of other blogs, new recipe books, people posting recipes on Instagram and Pinterest, or whether it’s just that I never knew it existed, I don’t know. I could spend hours flicking through the foodie social media world (as the hubs will attest to) finding inspiration from all sorts of people and places.
It’s an incredible world we live in really. A small, connected, vast-reaching social world nowadays, and I’m excited to be a part of it!
This recipe is inspired by a girl called Chocolate Covered Katie who is a massive hit in the States. She has an award winning food blog full of her healthier baking treat recipes. Her philosophy is having your cake and eating it too (I like that!) by creating recipes based on whole grains, healthy fats, low sugar and no refined carbs. I’ve found some of her recipes a bit hit or miss, and she does use some weird and wonderful ingredients, but I think the ideas are great.
Chocolate Brownie Fudge Squares
You will need this:
100g coconut flour
150g apple sauce (used as an egg replacer: I took a tin of bramley apple slices with no added sugar and blitzed them into a sauce)
100g melted coconut oil
60g cocoa powder
1 tbsp vanilla bean paste
1tsp bicarb soda
cup of warm water
You make it like this:
- Mix together with a fork the apple sauce, flax, vanilla, coconut oil and water.
- In a separate bowl stir together the flour, sugar, cocoa & bicarb.
- Mix together and bake in lined tin at 180c for 15mins.
As easy as 1,2,3. literally.
It comes out slightly cracked on top and feeling quite squishy but that’s what makes it have such an amazing melt-in-the-mouth texture. You do have to be quite careful to let it cool completely and slice it gently. Mind you, all the broken ones go to the cook so you’ll probably luck out there!