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  • Carla Evans

Chocolate Brownies (gluten and dairy free options)

These are so delicious I even had them at our wedding!

Chocolate Brownies

n.b. I've already reduced the sugar to 3/4 of the original recipe!


2 cups chopped dates

1 teaspoon baking soda

3/4 cup boiling water

200g finely diced butter at room temperature (you could also try coconut oil)

4 eggs

2 teaspoon vanilla extract or 1 vanilla pod, seeds scraped out, pod discarded

1 1/2 cups rapadura sugar (or coconut sugar)

1 cup raw cacao powder

1 cup wholemeal spelt flour or gluten free flour such as Bob's Red Mill GF Baking Mix

1/2 teaspoon baking powder

250g cacao melts ( or dark chocolate broken into small chunks (optional, they are absolutely tasty without :)


  • In a bowl place dates, baking soda, boiling water and butter. Stir until butter is melted and then stand for 20mins.

  • Preheat oven to 160 celsius (fan-forced), 170 (no fan).

  • Line 30cm x 24cm baking tin with baking paper or grease with butter/coconut oil.

  • Mash dates with a fork or place in food processor until creamy consistency.

  • Add eggs and vanilla and stir until well combined.

  • Add sugar, cacao powder, flour and baking powder and stir until combined.

  • Finally add the cacao melts or chocolate.

  • Pour into baking tray and bake for 35-45 mins until it is set in the middle.

  • Let it rest for 5 mins, then transfer to cooling rack. Once cooled, cut into squares and store in a sealed container for up to 1 week or freeze for future decadence!

Source: adapted from Annabel Langbein, 'From the Larder'.


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