As a self confessed Lindt and chocolate addict, giving up dairy, most of the time, for health reasons 80% of the time, has been a tough but very necessary choice to make. Then I discovered that the Lindt Dark Excellence is in fact dairy free. I almost cried at the news. It meant that I could now indulge in my favourite treat and not have worry.
After that discovery I got to thinking about one of my other favourites, chocolate brownies and I suddenly remembered the perfect recipe we had hidden away. You see, in my household we celebrate Pesach and that means no wheat or grain for a week once a year. Looking back I realise how easy and manageable it has become but awhile ago after many complaints and pleas my mother caved and bought a recipe book filed with all sorts of goodies suitable for Pesach. I then stumbled upon ‘Brownies in a Jiffy’ and much to everyone’s delight they took a few minutes to make and produced some amazing results. Upon closer inspection I found out the recipe had been written by my aunt. Needless to say she has never lived that one down!
The recipe is as follows:
1/2 cup potato flour – your best bet for that is Wellness Warehouse in town.
100g slab of 70% or 85% Dark Lindt – I used a bit of both for some contrasting flavour.
1 cup oil.
4 large eggs.
3/4 cup cocao.
2 cups sugar.
1 tsp vanilla essence.
1 tsp baking powder.
Combine all the ingredients – except the Lindt- into a bowl and mix together. Once mixed break off chunks of the Lindt, as little or as much as you like, for some added delight.
Then put the mixture to a oven proof dish and bake at 180 celsius for 20 minutes or until the brownie mixture doesn’t stick to your knife. After the brownies have cooled place them on a platter and dust them with some icing sugar for an added effect.
Sound simple, ridiculously quick and mostly guilt free? Well they are. These are perfect for any occasion if you are in a rush and need to whip up a little something that all can enjoy!