Nut-Free Chocolate Fudge Brownie Recipe For Allergy-Friendly Baking

By Bhavana Verma

Ingredients

1 cup dark chocolate (70% cocoa), chopped
1/2 cup unsalted butter
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/4 cup nut-free cocoa powder
1/2 tsp baking powder
1/4 tsp salt

Prepare

Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper.

Melt chocolate

Melt chocolate and butter in a bowl over simmering water. In another bowl, combine eggs and sugar and whisk to make a frothy cream.

Add vanilla and egg

Add vanilla to the egg mixture and stir well. Then combine melted chocolate into the egg mixture and stir well.

Combine dry ingredients

Combine cocoa powder, flour, baking powder and salt then add it to the wet mixture. Fold it gently and do not overmix.

Bake the cake

Pour the batter into a greased pan and bake for 25-30 minutes until toothpick from the centre comes out with a few moist crumbs. Take it out, let it cool, slice and serve.