Chocolate Brownie Pots
Equipment
- 10cm Ramekins x4
Ingredients
- ⅓ cup Coconut oil
- 90 grams Dark chocolate (I used Whittakers 72% cocoa chocolate)
- ½ cup Rice milk (or milk of your choice)
- 4 Tbsp Sugar
- 1 ¼ cup Chickpea flour
- ½ tsp Baking soda
- ¼ tsp Salt
Instructions
- Preheat the oven to 150°C (302°F) and grease four 10cm ramekins with coconut oil.
- Add the coconut oil and dark chocolate to a double boiler (I make my own by putting a bowl on top of a pot of boiling water). Heat until fully melted then set aside to cool.
- Add the milk and sugar into a large mixing bowl then stir in the melted chocolate.
- Sift the chickpea flour and the baking soda into the mixing bowl. Stir everything together until you get a thick, creamy batter but try not to over mix.
- Divide the batter evenly between the 4 ramekins. I also put a piece of dark chocolate in the middle for decoration but this is optional.
- Bake the brownies for 20 minutes. After 20 minutes insert a knife into the centre and if it comes out clean they are good to go. Serve as is or add a dollop of your favourite icecream!
