Unsurpassable gluten free chocolate brownies
This is the best brownie I have ever eaten, gluten or no gluten. It is easy to make and uses dark chocolate (which is better for our microbes than milk or white chocolate).
Chocolate brownie
Ingredients
300g dark chocolate (dark means at least 70%)
325g butter
4 eggs
300g soft brown sugar
1tsp vanilla extract
150g plain gluten free flour
75g ground almonds
Method
Heat the oven to 150°C
Grease and grease proof paper line a baking tray/tin.
Melt the chocolate and the butter over a bain marie.
Whilst that is melting, whisk the 4 eggs and the soft brown sugar together in a bowl.
Add the melted chocolate and butter to the eggs/sugar mix and mix well.
Add the vanilla extract.
Sieve the plain gluten-free flour.
Add the flour and the ground almonds to the rest of the ingredients – mix it all together gently.
Pour into the greased and lined tin and bake in the oven at 150°C for 15-25 minutes. Bake just until the chocolate begins to shine and crack on top but still retains a slight wobble to it in the middle. Leave to cool and then see how irresistible it is! I love it with thick Greek youghurt whilst it is still warm.
Recipe from Linda and Verity Le-bas, with permission.
