Gluten-free brownies recipe: with chocolate and cider vinegar Archie

A gluten-free, guilt-free, ultra-soft… and amazing brownie?
This is the (successful) bet of this recipe by Archie, where two magic ingredients make all the difference: zucchini and our Archie cider vinegar.

Trust us: you'll melt!

Ingredients

For 12 servings… or less, depending on your preference

For the brownie:

• 120 g of rice flour

• 40 g raw cocoa powder

• 1 pinch of baking soda

• 2 free-range eggs

• 2 grated zucchinis

• 30 g of dark chocolate pieces

• 1 tsp Archie apple cider vinegar

• 7 Medjool dates, pitted

For the ganache:

• 60 ml of vegetable milk of your choice

• 65 g of melted chocolate

• 7 Medjool dates

• 1 pinch of salt

Preparation

10 min preparation + 35 min cooking

1. The brownie

1. Preheat the oven to 180°C (fan oven)

2. Line a baking dish with parchment paper

3. In a salad bowl, mix cocoa + bicarbonate

4. In a blender, add:

   • dates

   • eggs

   • chocolate pieces

   • Archie'v Apple Cider Vinegar
     → Mix until you obtain a smooth paste

5. Pour the wet mixture into the center of the dry ingredients

6. Mix well, then add the grated zucchini

7. Stir until smooth.

8. Pour into the dish and bake for 35 minutes.

9. Let cool completely

2. The ganache

1. Heat the plant-based milk until simmering.

2. Pour it over the melted chocolate in a bowl, cover

3. Then add:

   • dates

   • a pinch of salt

   • the chocolate-milk mixture
     → Mix until creamy

4. Frost the brownie generously once cooled

And for those with a sweet tooth…

Add a scoop of vanilla sorbet, some crushed hazelnuts, or a drizzle of tahini.
Because yes, doing good for yourself is important too.