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Gluten and Dairy Free Merlot Chocolate Brownies

Course Dessert
Cuisine American
Keyword brownies, Chocolate, Gluten Free, Merlot, merlot flour
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10
Author Cat Barker

Ingredients

For the Brownies

  • Ingredients
  • 1 cup Caster Sugar
  • 1/3 cup coconut flour
  • 3/4 cup very good quality cocoa powder
  • 1 TBS of Merlot Wine Powder
  • Pinch of Salt
  • 21/2 tablespoons coconut oil melted but not hot
  • 1 tablespoon vanilla essence
  • 3 large eggs

For the Merlot frosting:

  • 1 cup of icing sugar
  • 1/3 cup good quality cocoa powder
  • 4 TBS Merlot Wine
  • 1 Tsp Almond Milk

Instructions

  • Preheat the oven to 175 °C and line a 20cmx20cm pan with baking paper.
  • You need two bowls for this recipe. In one bowl, stir together the sugar, flour, cocoa powder, and salt. Set aside.
  • In the second bowl, stir together the melted coconut oil, vanilla and eggs. Stir until combined.
  • Add the dry mixture to the wet and stir until combined, ensuring not to overmix
  • Pour the batter into the prepared pan and bake for 16-20 minutes or until the brownies appear set in the middle, with a little bit of a gooey appearance
  • Let the brownies cool completely in the pan and then prepare the frosting.
  • Mix all frosting ingredients together, let cool for about 20 minutes and then pour over the brownies.
  • Place the pan in the refrigerator and chill for 1-2 hours or until the frosting is firm and cut into squares 

Notes

If you only have a smaller baking pan, the brownies will be thicker, so just cook them for 5 – 10 minutes longer.
If your icing is too runny, add more icing sugar. If it is too thick, add more wine.