I personally enjoy my fix of gluten, but these gluten-free brownies are softer, chewier and more delectable than ones made with flour. I also substituted butter for olive oil as a healthier alternative.
- Chocolate is packed full of theobromine and phenylalanine which boost mood for a natural high.
- These baked treats are a healthier alternative to regular brownies. Baked treats and others sweets are allowed up to 5 times a week as part of the MIND Diet that supports brain health.
1/3 cup of extra virgin olive oil
2 large eggs
1/2 cup of granulated caster sugar
1 cup of almond meal/ground almonds
1 tsp of vanilla extract
100gms dark chocolate (the darker the better)
a sprinkle of ground nutmeg
a sprinkle of ground cloves
1/4 tsp of cinnamon
1 cup of dark chocolate chips or chocolate chunks
- Preheat oven to 325 F
- meanwhile put a small pot of water on heat to boil
- break chocolate into pieces and put in a bowl over the water to heat
- crack 2 large eggs into a mixing bowl
- add sugar to bowl
- whisk eggs and sugar together until combined
- add olive oil and vanilla extract and whisk together
- add almond meal to mix and fold in with a spoon
- add melted chocolate along with cloves, cinnamon and nutmeg to the mix
- fold in dark chocolate chips
- grease an 8″ square tin and place a piece of parchment paper at the bottom of the tin
- spoon in brownie mix into tin
- put baking tin on lowest shelf of the oven for 25-30 minutes. It should be hard on the top but soft on the inside when ready.
- allow to cool and set in the tin, and then turn upside down to loosen brownies from tray
- cut into 16 pieces of delicious chocolately goodness!