Whenever I’m a little busy and don’t have quite a lot of time before guests arrive – I make brownies. This is the easiest dessert I know, super chocolate-y and everyone loves it. I really don’t know even one person who will refuse a fresh, soft, fudgy brownie.
These gluten free brownies are both nondairy and (of course) contain no flour, which make them perfect for Passover. They are very easy to prepare (you only need one bowl) and are packed with chocolate, nuts and seeds. The addition of nuts and seeds at the top of the brownies gives them a beautiful look and makes them particularly crunchy and addictive.
Photo: Natalie Levin
Gluten Free Brownies with Nuts and Seeds
Ingredients:
- 200 grams dark chocolate
- 120 grams (1/2 cup) coconut oil
- 150 grams (3/4 cup) sugar
- 1/4 tsp. salt
- 3 large eggs
- 70 grams (1/2 cup) cornstarch
- 50 grams (1/2 cup) almond meal
- 30 grams walnuts
- 30 grams pecans
- 25 grams sunflower seeds
- 25 grams pumpkin seeds
- 20 grams sesame seeds
- 50 grams coarsely chopped chocolate or chocolate chips
- Preheat the oven to 170c degrees and grease the pan.
- Chop the chocolate and place it in a bowl. Add coconut oil and melt together in the microwave or on a double boiler until everything is melted and the mixture is smooth.
- Add sugar and salt and mix well.
- Add eggs one by one, stirring between each addition.
- Add cornstarch and almond meal and whisk until the mixture is uniform.
- Pour the batter into the pan and straighten the top.
- Coarsely chop the walnuts and pecans and sprinkle generously at the top.
- Sprinkle with sunflower seeds, pumpkin seeds, sesame and chopped chocolate, in a uniform layer.
- Bake for 18-25 minutes or until the brownie sets at the edges but still slightly soft in the center.
- Cool completely at room temperature.
- Cut into squares of the desired size and serve.
- Keep the Brownies in a closed container for up to a week.
- You can vary and use any type of nuts and seeds you like.
- Instead of coconut oil you can use 150 grams of butter.
- It is recommended to serve the brownies at room temperature rather than cold from the refrigerator.
Photo: Natalie Levin