We have partnered with Kate Williams, founder of Nodo, to share her delicious brownie recipe to satisfy your sweet cravings, without any guilt. These decadent Chocolate Brownies are gluten-free, dairy-free and refined sugar-free. Enjoy!

Recipe compliments of Kate Williams. Kate launched Nodo (pronounced No-Dough) to spread happiness through baked goods, combining artisan methods and naturally gluten-free ingredients. Since launching in 2014 Nodo has grown into an institution amongst people with the very same healthy obsession for wholesome food.   nodo.com.au

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Chocolate Brownie

Gluten Free, Dairy Free and Refined Sugar Free

Servings

Ingredients

• 250 g Extra Virgin Cold Pressed Coconut Oil
• 400 g Rapadura Sugar
• 160 g Cocoa Powder we love Valronha Chocolate Powder
• 1/4 tsp Himalayan Pink Salt
• 1 tsp Vanilla Bean
• 4 Free Range/Organic Eggs
• 250 g Gluten Free Self Raising Flour Blend we love nodo blend

Servings Ingredients 250 g Extra Virgin Cold Pressed Coconut Oil 400 g Rapadura Sugar 160 g Cocoa Powder we love Valronha Chocolate Powder 1/4 tsp Himalayan Pink Salt 1 tsp Vanilla Bean 4 Free Range/Organic Eggs 250 g Gluten Free Self Raising Flour Blend we love nodo blend

Instructions

1. On stove top melt coconut oil and sugar together on low heat.
2. Add Cocoa Powder, Eggs, Salt, Vanilla, and Flour, mix well by hand.
3. Place mix into baking tin that has been buttered and lined with baking paper.
4. Place in oven 160c for 30mins. Until spring back in middle (will firm when cools).
5. Can serve as is, however we suggest finishing with chocolate ganache and fresh berries (for special occasion).
6. Ganache: Place 350g couverture dark chocolate with 1/4 cup almond or coconut milk. Melt on how heat in microwave til melted. Poor over the brownie and place in fridge to set before cutting and dressing with fresh berries