Best Ever Fudgey Brownies

Gluten free – grain free – dairy free – can be refined sugar free – vegetarian – contains eggs and nuts
    Well folks, I know it's a big call, but these Brownies really are the best I've tasted that are gluten/dairy/grain/refined-sugar free. And being the chocoholic that I am, I've tasted a few! They began their life as a 'happy accident' when I was attempting to convert a Ferran Adria chocolate cookie recipe to dairy and gluten free.  It was supposed to be rolled up in baking paper into a log and cut into cookies, but mine was way too runny, so I put it in a tin and baked it. The first taste test put me into a happy spin as I realised the potential. Another batch with a couple more tweaks later and....HEAVEN! The other 'Friendly' Brownies I've made in the past haven’t quite delivered the texture that I love in a Brownie, but these certainly have - that really soft, slightly gooey, almost-not-cooked-enough interior, with a slightly crunchy sugar-formed exterior, and an overall melt-in-your-mouth goodness.
      If you bake these with naturally sweetened chocolate (such as Loving Earth Dark Coconut Sugar Chocolate), these are technically refined-sugar free. If you use regular dark chocolate, there will be some refined cane sugar involved. Please be brave enough to delve into the world of coconut sugar for this recipe if you haven't before. It's got so many health benefits that are not available in cane sugar, it has a low GI, and it gives such a rich, caramalised flavour.
    The Chinese five spice powder gives these a really different and exotic flavour. If you're not feeling adventurous, just replace it with cinnamon, but I urge you to give it a go...at least once!
     Now, a little disclaimer. Just because these are 'everything free' doesn't make them health food! These are incredibly high calorie munchies and call for moderation in consumption....if your self control is stronger than your taste buds!

Ingredients

• 3 eggs
• 200g / 7oz (1 1/3 cups) coconut sugar (or rapadura sugar)
• 1 vanilla pod, seeds scraped out (or 1 teaspoon vanilla paste)
• 2 Tablespoons coconut oil (or butter)
• 200g (7oz) dark 70% cocoa chocolate (preferably naturally sweetened)
• 1/3 cup almond meal
  
• 1/2 teaspoon Chinese five spice powder (or cinnamon)

Method

• Preheat your oven to 180 degrees Celsius (350F).
• Line a 20 x 20cm (8 x 8 inch) square baking tin with baking paper.
• Put the eggs and sugar into the bowl of your mix master/kitchen aid. Beat until smooth and creamy and light in colour (at least 5 minutes). Add the vanilla seeds or paste and beat until mixed through.
• Set aside 50g /1.8oz (1/4 of the total) of the chocolate and cut it into small chunks.
• Put the remaining 150g of the chocolate, along with the coconut oil, into a heatproof bowl and place on top of a saucepan with a little water in the bottom. Place saucepan over medium heat and wait for the resulting steam to heat the chocolate and oil until completely melted. Stir occasionally.
• Poor the melted chocolate mixture into the egg/sugar mixture and beat until completely blended.
• In a small bowl, mix the almond meal and five spice powder. Gently fold this, and the 50g of reserved chopped chocolate, into the wet mix with a large spoon or spatula.
• Pour the Brownie mix into the lined baking tin and bake for 18-20 mins, until the top of the Brownies are just firm. The top will crack and peel a little.
• Cool a little and cut with a large knife that has been dipped in very warm water, to stop the Brownies from sticking to the knife.
• These are great served warm, and just as great two days later...if they last that long!!