A super simple recipe to make a Double Chocolate Brownie Dessert out of a shop bought gluten free brownie mix. Simply add a few extra ingredients to make the humble brownie into a delicious gluten free, dairy free and egg free dessert (non vegan options covered too)
Don't worry about what the packet says...follow these instructions!
Tip the packet into a large bowl, to this add the flaxseed and psyllium husk powder and mix with a whisk to combine the dry ingredients.
Add the melted butter and 90ml of the water (hold the rest back for now just in case the mixture ends up too wet) Mix with whisk thoroughly to combine all ingredients.
Leave to rest for 5mins.
If the mixture has thickened in the 5 mins and you feel it could do with loosening, add the remaining water and mix to combine. You want a soft dropping consistency (not a lump nor and pourable mix!)
Prep your 4 mini tart dishes with a circle of paper and spray the sides with oil.
Spoon the mixture into each tin evenly.
Press your raspberries into the brownie mixture and using a spoon cover them over by teasing the mixture.
Now warm the jam for a few seconds in the microwave or in a saucepan and add dollops of this to each brownie dessert. Using the handle of the teaspoon swirl the jam gently into the mixture.
Cook on 180°C | 160°C fan | 400°F | Gas Mark 4 for 15-20 minutes.
15 = still slightly gooey in the middle
20 = cooked through more like a cake
Remove from the oven and allow to cool
Melt the white dairy free chocolate and with a reusable piping bag drizzle across each brownie dessert.
Other serving option: you could serve this straight from the oven and drizzle melted chocolate over the top or why not pour a little melted chocolate into small milk jugs to serve on the side.