Ingredients
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220g Butter
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225g Good quality chocolateDark chocolate or a mixture of dark and milk chocolate
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2 teaspoon Vanilla Extract
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3 Eggs
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160g Brown Sugar
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150g Ground Almonds
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1 level teaspoons Baking PowderGluten free baking powder
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60g Chopped Pecan NutsYou could use walnuts or almonds instead
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60g Chopped Hazelnuts
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1 teaspoon Icing sugarOptional
Directions
These gluten-free chocolate brownies will go down a treat with everyone. Great for dessert, with a coffee or as a treat.
They are delicious eaten on the day they are baked, but even better the next day. In the unlikely event of leftovers, they will keep for a few days in an airtight container.
Make sure to use gluten-free baking powder for people with celiac disease or gluten intolerance. The carbohydrate content will vary a little depending on the chocolate used. I used 70% dark chocolate, but you can use a higher or lower cocoa level chocolate or a mixture of different chocolate.
Steps
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1
Done
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Line a 20 cm/8 inch square cake tin with baking parchment. Preheat the oven to 170C/325F/gas mark 3. |
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2
Done
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Melt the butter and chocolate in a large heatproof bowl over a saucepan of gently simmering water. |
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3
Done
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When the butter and chocolate have melted remove the bowl from the heat and allow to cool a little. |
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4
Done
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Stir in the brown sugar and vanilla extract. Stir until the sugar melts. Leave to cool a little. |
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5
Done
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Break the eggs into a small bowl and whisk to break up the yolk. Add the eggs, ground almonds, baking powder and the chopped nuts into the chocolate mixture. |
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6
Done
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Pour into the lined tin and spread into the corners. Bake for about 30 minutes, until firm on top but still a little wobbly. |
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7
Done
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Leave to cool before carefully lifting the cake from the tin. Peel the parchment from the sides and cut into 16 pieces. Arrange on a plate or board and sprinkle with the icing sugar if using. Enjoy! |
