Cointreau Brownie Pudding

Bonjour! 

“All you need is love. But a little chocolate now and then doesn’t hurt.”

Who does not love chocolate? Well putting the few rare personalities aside EVERYONE loves some choco now and then… or maybee… daily?! Why not. 

This version is a bit different to the “classic” brownie recipe as it has no butter, no dairy and no flour. WHAT?!

What you will find in this recipe is almond milk, some olive oil and ground almonds as substitutes for the above mentioned.

As no flour is used the whole brownie is much softer and moist than regular brownies. Therefore, it is similar to a brownie pudding. It has this amazing crunchy surface and is very creamy and soft from the inside.  

A little secret ingredient I have added is some cointreau  🙂 I am a big fan of orange – choco combinations

schokko 2 klein 

It takes literally only 10 minutes to make and another 30 minutes in the oven. 

100 % lactose free

100 % dairy free 

take out your spoon and …

… Bon appetit! 

Ps: If you do not like it this soft just put it overnight in the fridge and serve the next day (my favorite breakfast….) 

Cointreau Brownie Pudding
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 5 tbsp olive oil
  2. 200 g dark chocolate
  3. 200 g ground almonds
  4. 3 tsp cocoa powder
  5. 150 g brown sugar
  6. pinch of salt
  7. 230ml almond milk
  8. 1 handfull of chopped pecan nuts
  9. 2 eggs
  10. 1-2 tbsp Cointreau
Instructions
  1. Preheat oven to 180 °C / 350 F
  2. melt 150g of the chocolate and set aside
  3. combine ground almonds, coca powder, sugar, salt together
  4. add the eggs and stir well
  5. add olive oil, almond milk and melted chocolate
  6. chop the remaining 50g of chocolate into small squares and add them with the pecan nuts to the mixture
  7. add the cointreau
  8. pour the mixture into a tin
  9. bake for 30 min
Notes
  1. 100 % lactose free
  2. 100 % dairy free
  3. Cointreau can also be left out if you do not like the orange taste in chocolate desserts
Bourgeois Essence http://www.bourgeoisessence.org/
Bourgeois Essence

2 comments

    1. Yes Audrey I can imagine that it is a bit harder to get the crunchy top when no sugar is used. If you like the orange and chocolate combination you could cover the orange peel with sugar free dark chocolate. We do this here around Christmas time 🙂

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