You’re going to love these allergy-friendly brownies. They’re silky rich, moist and chocolatey, just like a brownie should be. It’s really hard to just have one slice.

What’s really impressive with this recipe, is that these brownies are totally free from gluten, dairy, egg and nuts. So they’re great for four of the top food allergies.

With all of our recipes, we recommend using our gluten-free flour mix, which you receive when you signup to our email list in the sidebar or in the footer below if you’re on a mobile.

We love hearing your thoughts, so please post and comment on Facebook and Instagram, or email us and let us know what you think.

For more recipes like this you can buy our allergy friendly cookbook here

Ingredients

• 1/2 packet firm silken tofu (150g-170g)*
• 1/2 cup full cream coconut milk
• 1 cup olive oil
• 2 cups organic caster sugar (or rapadura or coconut sugar)
• 4 tsp vanilla extract or vanilla bean paste
• 1 cup gluten-free flour (use our flour mix to get best results)
• 1/2 tsp xanthan gum
• 1 cup cocoa powder (or cacao)
• 2 tbsp cornflour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup melted dairy-free chocolate

*Most silken tofu packs are 300g, so if you want to get two batches from the pack use 150g, but 170g makes the brownies just a little bit richer.

Method

• Preheat oven to 170ºC (338 ºF).
• Line baking tin with baking paper, covering bottom and sides, making sure the paper is higher than the edges of the pan.
• In a food processor or blender, mix tofu, coconut milk and olive oil until smooth.
• Transfer the mixture into a medium-sized bowl and hand-whisk in the sugar and vanilla.
• In a large bowl, sift the flour, xanthan gum, cocoa powder, baking powder, cornflour and salt.
• Add the dry mixture to the wet mix (or vice versa), and gently fold together with a spatula.
• Melt the chocolate in a heatproof bowl over slow boiling water in a saucepan.
• Once melted, mix the chocolate into the brownie mixture.
• Pour brownie mixture into the baking tray and smooth the edges out.
• Bake for 45-50 minutes. The less time in the oven, the more fudgy the brownies will be.
• Once cooled, cover the tray with cling wrap and place the brownie in the fridge overnight. Or, carefully remove the brownie from the tray, completely wrap in cling film, and then put in the fridge. It can be a bit fragile for the first few hours, so we like to put the whole tray in the fridge as it’s easier to work with when it’s a little firmer.
• After it has been in the fridge overnight, remove brownie from the tray by running a knife along the edges and gently pulling out.
• Cut into the size and shape that you want and sprinkle with either cocoa, cacao or icing sugar.
• Store in an airtight container in the fridge.

Enjoy!

This recipe is gluten free, dairy free, egg free, and nut free.

Our allergy friendly cookbook is available here