Looking for a rich and indulgent treat that's free from common allergens? These Flourless Chocolate Brownies are a perfect choice! Made with simple, allergy-friendly ingredients, they're fudgy, chocolatey, and easy to bake for any occasion. Whether you're sharing with friends or keeping them all to yourself, these brownies are guaranteed to satisfy.

For more 6-FED safe ideas, check out our other gluten-free and dairy-free recipes.

What are the 4FEd and 6FED Diets for EGIDs:

• 4FED: A 4-food elimination diet, excluding dairy, wheat, egg, and soy.
• 6FED: A 6-food elimination diet, excluding dairy, wheat, egg, soy, fish, and nuts.

Tools You'll Need:

• Mixing bowl
• Small heatproof bowl
• Saucepan
• Whisk or spoon
• Baking tray (approx. 18cm x 18cm or similar)
• Non-stick baking paper
• Kitchen scales (or use our measurement conversion guide)

Ingredients:

• 150g (2/3 cup) dairy-free spread (e.g., Flora Buttery)
• 200g (1 cup) plain dairy-free chocolate, roughly chopped (e.g., Lidl red-wrapped chocolate, Cocoa Libre, or Conscious Chocolate)
• 200g (1 cup) light brown sugar
• 2 eggs or egg replacement (options: 1/2 cup unsweetened applesauce, 1/4 cup mashed banana, or 2 tbsp ground flaxseed mixed with 6 tbsp water)
• 50g (1/3 cup) cornflour (corn starch)
• 1 tsp baking powder (check it's gluten-free)
• 125g (1 cup) nuts (optional, e.g., walnuts or hazelnuts)
• A few drops of vanilla extract

Instructions:

1. Preheat the Oven

Preheat your oven to 180°C (356°F), or Gas mark 4 for 50 minutes. Line your baking tray with non-stick baking paper.

2. Melt the Chocolate and Butter

In a small heatproof bowl, combine the dairy-free spread and 50g of the chopped chocolate. Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until melted and smooth. Remove from heat and let cool slightly.

3. Prepare the Wet Ingredients

In a large mixing bowl, beat the eggs (or egg replacement) with the vanilla extract. Gradually pour in the melted chocolate and butter mixture, stirring until fully combined.

4. Add the Dry Ingredients

Sift the cornflour and baking powder into the wet mixture. Mix well until smooth and lump-free.

5. Add the Chocolate and Nuts

Stir the remaining chopped chocolate and optional nuts into the batter, ensuring an even distribution.

6. Bake the Brownies

Pour the batter into the prepared baking tray and spread it evenly. Bake in the preheated oven for approximately 20 minutes or until a skewer inserted into the centre comes out mostly clean.

7. Cool Before Cutting

Allow the brownies to cool completely in the tray before attempting to remove or cut them. They will firm up as they cool, ensuring clean slices.

Storage:

Store the cooled brownies in an airtight container in a cool, dry place. They'll keep well for 3-4 days, or freeze for up to a month.

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