Fudgy Dark Chocolate Brownies with Chocolate Almond Ganache (Gluten Free, Dairy Free)

by Health


Enjoying a rich, dark chocolate fudgy brownie is one of life’s greatest pleasures. Not only are these babies absolutely delicious, but they are packed with fibre, and are totally gluten and dairy free. They are topped with the most divine chocolate almond ganache and sprinkled with cacao nibs because I’m all about those textures.
Make a batch to take to your next morning tea, dinner party, or simply keep the whole damn lot for yourself. There’s only one condition when you eat these – sit down and savour every bite.
Fudgy Dark Chocolate Brownies with Chocolate Almond Ganache (Gluten Free, Dairy Free)
Prep time: 15 minutes
Cooking time:30 minutes
Makes:16 brownies

For the Brownies
1.5 cups pitted prunes50g 70% dark chocolate, melted (I used organic dark chocolate from @aldiaustralia)1/4 cup coconut oil, melted1/3 cup maple syrup1 tsp vanilla extra2/3 cup almond meal1/4 cup cacao1/2 tsp baking soda2 large free-range eggs1/4 cup walnuts, roughly chopped
For the Chocolate Almond Ganache
80g 70% dark chocolate, finely chopped1/4 cup unsweetened almond milkCacao nibs for decorating
Preheat oven to 180°C (350°F). Line a lightly greased 20cm square tin with non-stick baking paper. Place 1 cup of the prunes in a medium jug and cover with boiling water. Set aside for 10 minutes to soften. Chop the remaining prunes.Drain the soaked prunes and return to the jug. Add the chocolate, oil, maple syrup and vanilla and, using a hand-held blender, blend until smooth. Place the almond meal, cocoa and bicarbonate of soda in a large bowl and mix to combine. Add the prune mixture, eggs and chopped prune, and mix well to combine. Spoon the mixture into the tin and smooth the top with a palette knife. Cook for 25–30 minutes or until cooked but still slightly fudgy in the centre. Set aside to cool completely in the tin.To make the chocolate ganache, place the chocolate in a small bowl. Place the almond milk in a small saucepan over high heat and bring to just below the boil. Pour over the chocolate and stand for 5 minutes. Mix until smooth. Spread the ganache over the brownie, top with cacao nibs and let set for 10 minutes before slicing into squares to serve.
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Sarah King is an Accredited Exercise Physiologist, Health Coach and Eating Disorder Recovery Counsellor whose passion lies in helping women ditch diet culture and make peace with food, exercise and their body.

She offers ,


and Intuitive Eating Counselling focusing on a compassionate evidence-based approach to food, fitness, and body image.
Sarah King

Sarah King

Hi future friends, I’m Sarah King, a Health At Every Size (HAES) Exercise Physiologist and health coach.

Science, not trends is the foundation of my approach. By nourishing the body and mind with scientific facts we can build foundations for a life of realness, not just wellness.

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