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DIRECTIONS


  1. Preheat the oven to 400°F (200°C).

  2. Prepare a liner with cupcake liners.

  3. Mix all the ingredients until well combined.

  4. Fill the cupcake liners about ¾ full and bake for 15-18 minutes. You want to take them out when they are still a bit sticky inside.

  5. Remove brownies from the oven and place on a cooling rack to cool. The brownies will sink down a little in the middle, leaving a perfect little pocket for the fudge to be poured into.

  6. For the fudge: melt the plant-based butter.

  7. Add the flour, sugar and cacao and stir until smooth. 

  8. Add the milk and cashew cream. 

  9. Heat up on low-medium heat until the fudge is thickening up.

  10. Pour a bit of the fudge on each brownie

INGREDIENTS

Brownie

  • 4 eggs

  • 500 g granulated sugar

  • 2 tsp vanilla extract

  • 2 pinches flake salt

  • 8 tbsp unsweetened (high quality) cacao

  • 175 g gluten free flour (I used brown rice flour)

  • 200 g melted plant-based butter


Fudge

  • 100 g plant-based butter

  • 2 tsp all gluten free flour (I used brown rice flour)

  • 4 tbsp granulated sugar

  • 4 tsp unsweetened (high quality) cacao

  • 100 g plant-based milk (I used oat milk)

  • 90 g Cashew Cream

Chocolate fudge brownies

Gluten & Dairy Free Chocolate Fudge Brownies

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My daughter made a gluten and dairy free version of these chocolate fudge brownies a while back so I thought I would share.

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