I’m not a huge cake/biscuit eater, but I do love a brownie – it has to be a really dense, gooey one, not a cakey one, if you know what I mean? So I searched and searched until I found a great recipe, I can’t remember where I got it – it is a US one that I adapted and fiddled with until it was how I wanted!
I make it using Wheat Free plain flour but it probably works equally well using full of poisonous wheat flour as it wasn’t intended to be a wheat free recipe. The main reason it works so well as a wheat free recipe is that it is mainly ground almond – like a torte!
*note* please use photoshop eyes on my kitchen – it is a poxy rental one but works well!
So here we go …
140g dark chocolate (I prefer the not too bitter stuff – just the normal plain cooking chocolate)
180g brown sugar
120g ground almonds
40g plain flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
2 teaspoon vanilla
50g chopped nuts (I like pecans or hazelnuts – you can leave these out if you want)
Preheat the oven to 180 degrees c (gas mark 4, 350 fahrenheit)
Line an 8″ square baking pan with baking paper, make sure it goes a little bit above the lip as you will be pulling the brownie out using the paper – see photo
Put the butter and chocolate in a bowl, chopped up and melt – I microwave for about a minute and then stir it until it is all melted.
In a mixing bowl, beat the eggs on medium high until frothy
Add the brown sugar and beat until smooth.
Fold the chocolate mix into the egg/sugar mix a little at a time. Beat well for a good minute until smooth and glossy.
Add the vanilla and give a little mix.
In another bowl, combine the dry ingredients (ground almonds, flour, salt, baking powder and chopped nuts)
Add the dry mix into the chocolate mix and fold together
Pour the batter into the tin, shake to flatten.
Bake in the centre of the oven for 40 minutes.
Cool on a rack in the tin.
Remove the brownie from the tin by gripping the paper edges.
Chill in the fridge (or freezer if desperate)
Chop chop chop – my kids love the crunchy side pieces, I like the more gooey middle bits.
These are best cold from the fridge when they are more solid – add cream or icecream or just a cuppa!
I cut mine up smallish so that when the kids ask for some I can say “yes you can have 3” and they think they are getting heaps 🙂