The idea of a ‘guilt free dessert’ implies…well, that you should normally feel guilty about eating sweets. This, for the record is a most ridiculous notion. If however, you feel like being a little more virtuous about your sweet tooth, then here’s a gluten free, refined sugar free chocolate brownie recipe for you. Amp it up with salted dulce de leche.
2/3 cup runny honey
1/2 cup melted butter
1 tbsp vanilla extract
3 medium sized eggs
1/4 tsp baking soda
1/4 tsp salt flakes
1 cup almond flour
1/2 cup cacao powder (better for you)
Salted dulce de leche:
1 can of condensed milk
1 tsp sea salt flakes
Salted dulce de leche
- Peel the label from the tin.
- Place a folded piece of paper towel on the bottom of a saucepan and place the tin on top (the paper stops the tin rattling around)
- Fill the saucepan about ¾ of the way up the side of the tin
- Poke two small holes in the top of the tin to prevent the tin from exploding during the cooking process.
- Bring the water to a rolling boil and then reduce to a simmer. Simmer constantly for 3 hours for a more fluid texture (4 for a firmer texture)
- After 3 hours, remove from heat and allow to cool until you can handle the can with your hands.
- Remove the contents of the dulce de leche and stir in salt to taste.
- Set aside to top brownies, or place the contents in a sterilized jar and keep in the fridge.
- Pre heat the oven to 180 degrees centigrade.
- In a bowl, mix honey, butter, vanilla and eggs until smooth.
- Sift in the cacao powder, baking soda.
- Fold in almond meal and stir until just combined.
- Pour into dish lined with baking paper and cook for around 20 minutes, or until the outer edges feel firm, but the middle is still a little squidgy.
- Once cool, spread dulce de leche on top (if the dulce de leche has been in the fridge, warm is slightly to help the spread/drizzle process)
- Serve immediately.