Chocolate Brownie Slice

Chocolate Brownie Slice

This chocolate brownie slice is another delectable treat I made for my 5 year old’s birthday party. It is once again food allergy or food intolerance(s) friendly. Gluten free, dairyfree, soy free, vegetarian and deliciously moist! In fact, it can be made paleo too (just check the ingredients of the chocolate chips are paleo too and you can make this recipe paleo). Another awesome feature of this recipe is it is very easy to make especially if you have a stand mixer but you certainly do not need one to successfully make this recipe, just make sure the ingredients are well combined.

I find allergy friendly recipes can often contain hard to find ingredients or ingredients only stocked by specialty stores and supermarkets; especially if it’s a gluten free recipe. With this recipe however, all the ingredients I could find in the my local standard supermarket isles – I actually had all the ingredients in my pantry already but out of curiosity I thought it would be interesting to check.

Below is a link to my ASMR video on how I made this paleo chocolate brownie recipe:


Tips and Tricks

When melting the chocolate chips and coconut oil, use a gentle heat to ensure the chocolate does not separate. Feel free to use a double boiler if you have one or are more comfortable with that method. I personally just find it easier to use a low to moderate direct heat onto a saucepan and ensure the mixture is often stirred. Others like to melt chocolate in the microwave in 10 second bursts, personally haven not tried that method with a coconut oil and chocolate mixture but I cannot think of any reason why that would not be ok too.

Melting Coconut Oil and Chocolate
Melting Coconut Oil and Chocolate

As I mentioned above, using a stand mixer to beat together the eggs, sugar, cacao, flour, salt and vanilla together does make this recipe quick to make. However, if you do not have access to a stand mixer, the mixture can be combined by hand; I recommend using a whisk and making sure the mixture is well combined with no lumpy bits before adding the melted chocolate mixture.

Beating Ingredients Using Stand Mixer
Beating Ingredients Using Stand Mixer

Keep in mind that this a brownie recipe and is meant to be quite runny when poured into the baking tin. The brownie is ready when there is no more jiggle in the batter when slightly shaken in the tin. It is better to slightly under cook brownies, as they will continue to bake as they are left to cool in the tin before removing, slicing and serving bite sized morsels of yum.

Pouring Batter into Lined Baking Tin
Pouring Batter into Lined Baking Tin

I find this a rich but moist and delicious brownie slice so I like to cut it up into bite-sized pieces. Although I am pretty sure any guests you are serving this up to would not mind larger pieces or an extra one or two portions.

Chocolate Brownie Slice

Chocolate Brownie Slice

Serves 20

1/2 cup coconut oil
1 cup chocolate chips
3 large eggs
3/4 cup coconut sugar
1/4 cup cacao powder
1/2 cup tapioca flour
1/2 tsp salt
1 tsp vanilla

Melt coconut oil and chocolate chips in a saucepan. Set aside to cool.

Beat together eggs, coconut sugar, cacao powder, tapioca flour, salt and vanilla.

Mix chocolate mixture into cacao mixture.

Pour into a baking paper lined 20cm square baking tin.

Bake at 180 degrees celcius for 25 minutes.

Remove from oven and leave to cool in the tin for 10 minutes before removing from the tin, slicing and devouring.
Mel Crafting

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