Easy Bake Brownies are everyone’s favourite childhood treat. This dense, gluten-free brownie mixture with its melt in the mouth chocolate chips is a delicious little reminder of days gone by. So, why not take advantage of these crisp on the outside and fudgy in the centre treats!

Preparation time 5 minutes
Makes 12
Cooking time 45 minutes
Gluten-free | Vegetarian

  • 300 grams granulated sugar
  • 95 grams of all-purpose flour (gluten-free equivalent)
  • 65 grams cocoa powder, sifted
  • 50 grams powdered sugar, sifted
  • 80 grams of dark chocolate chips
  • ¾ teaspoon sea salt
  • 2 large eggs
  • 120 ml Azada Extra Virgin Olive Oil (+ extra for greasing)
  • 2 tablespoons water
  • ½ teaspoon vanilla extract

Preheat the oven to 140°C (fan) / 160°C  (conventional) / Gas mark 3 / 325°F. Lightly grease an 8×8 baking pan with the extra virgin olive oil and line it with greaseproof paper. In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt. In a separate large mixing bowl, whisk together the eggs, Azada’s Extra Virgin Olive Oil, water, and vanilla extract. Add the flour mixture and stir until just combined. Pour the batter into the prepared pan and lightly shake the pan to smooth the top. Bake in the oven for 40 to 45 minutes. Allow to cool and slice into generous square slices. Store in an airtight container at room temperature for up to 3 days.

Chef’s Tips

If you don’t want to use all-purpose flour, you can also use wholewheat flour or equal parts of rice flour and lupin flour as tasty alternatives.

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