Chocolate Brownie (gf/v) Recipe
vanilla anglaise, hazelnut white chocolate crumble
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Chocolate Brownie (gf/v)
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brownie Ingredients
Vanilla Anglaise Ingredients
Hazelnut White Chocolate Crumble Ingredients
Method
Brownie Directions
Prepare the Brownie Batter
Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt. Mix until well combined and smooth.
Bake the Brownies
Pour the brownie batter into a greased 8x8 inch baking pan. Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cool before cutting into squares.
Vanilla Anglaise Directions
Make the Vanilla Anglaise
In a saucepan, heat the coconut milk and split vanilla bean (or vanilla extract) over medium heat until just simmering. In a small bowl, mix cornstarch with a bit of water to create a slurry. Whisk the slurry into the coconut milk and cook until thickened. Sweeten with maple syrup. Let cool.
Hazelnut White Chocolate Crumble Directions
Prepare the Crumble
In a food processor, pulse hazelnuts until finely chopped. Add white chocolate chips, coconut flour, melted coconut oil, and maple syrup. Pulse until crumbly.
Bake the Crumble
Spread the crumble mixture on a baking sheet and bake at 350°F (175°C) for about 10-12 minutes, or until golden. Let cool.