Chocolate Mocha Brownies

gluten-free dairy-free


100g (3 1/2 oz) dairy-free margarine

150g (6 oz) dairy-free dark chocolate
1 x 5ml spoon (1 teaspoon) instant coffee
1 x 5 ml (1 teaspoon) vanilla extract
100g (3 1/2 oz) ground almonds
30g (1 oz) mixed chopped nuts
175g (6 oz) golden caster sugar
4 eggs, separated

icing sugar for dusting

What to do:

  1. Pre-heat your oven to 180'C / 350'F / Gas Mark 4.
  2. Lightly grease a 20 cm (8 inch) square tin.
  3. Place a heatproof bowl over a pan of simmering water, break up the chocolate in to pieces and place in to the bowl with the dairy-free margarine. Stir gently until melted.  Take off the heat and leave to cool slightly.
  4. Now add the coffee, vanilla extract, almonds, sugar and chopped nuts and mix well.
  5. Lightly beat the egg yolks and then stir into the chocolate mixture very well.
  6. In a separate bowl whisk the egg whites until stiff peaks form, then gently fold spoonfuls into the chocolate mixture until evenly mixed.
  7. Spoon the mixture in to the prepared tin and bake for 35 minutes until risen and firm to the touch.  The centre should be gooey.
  8. Leave to cool completely in the tin, then cut in to pieces and dust with icing sugar.