Slow-cooker double chocolate brownies Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.

ORGANIC INGREDIENTS

• 170 g (1 cup) all-purpose flour "La Merveilleuse"
• 2,5 ml (1/2 tsp) baking powder
• 1 ml (1/4 tsp) salt
• 200 g (1 cup) semi-sweet chocolate chips
• 70 g (1/3 cup) light olive oil
• 55 g (2/3 cup) cocoa powder
• 2 large eggs (110 g)
• 175 g (3/4 cup) cane sugar
• 45 ml (3 tbsp) water
• 10 ml (2 tsp) vanilla extract

PREPARATION

1. Place parchment paper in the oiled container of the slow cooker, so as to cover the bottom and sides.
2. Mix together flour, baking powder and salt. Set aside.
3. In a bain-marie, combine 100 g (1/2 cup) chocolate chips, oil and cocoa powder. Cook over low heat until the chocolate is melted. Remove from heat.
4. In a large bowl, beat the eggs, gradually adding the sugar. Add the chocolate mixture, water and vanilla extract and beat again.
5. Add the dry ingredients and mix well with a wooden spoon.
6. Add the remaining chocolate chips.
7. Pour the batter into the container of the slow cooker, taking care to spread it as evenly as possible with a wet spatula.
8. Cover and cook at low temperature for 1 1/2 hours.The edge should be cooked through and the center still soft.
9. Remove the container from the slow cooker. Cover with a dry tea towel folded in half, then place the lid on top. Leave to cool for 1 hour.