Yummy, wheat free desert that will keep long in the fridge.
Prep time: 20mins
Oven time: 40mins
- Almond flour. 0.75 cup / 85g
- Sugar. 0.75 cup or 170g. Anything works, icing or granulated, white or brown.
- Dark chocolate. Bitter chocolate is my favourite, you can use 70% Lindt, or other dark cooking chocolate.
- Eggs. 3 Medium sized
- Butter. 200g. That’s a lot of butter, but it’s essential for a creamy, moist texture.
- Cocoa powder. 2 table sp
- Vanilla essence. 1 tea sp
- [Optional: Cinnamon powder. 2-4 tea sp.]
- [Optional: Nuts. Almonds, Walnuts or Hazelnuts. 1 Big handful, chopped into roughly 1/2 almond size pieces to add in a chunky bite ]
N.b. There is no baking powder in the recipe, to make the brownies dense. You can a pinch to the mix if you want lighter brownies.
- Hob for melting chocolate
- 2 bowls – for mixing ingredients and melting chocolate
- Cake tin.
Making the brownie gloop:
- Melt the chocolate and butter.
- Beat together: eggs, sugar, vanilla
- Slowly pour in the melted mix, stirring it in. If you pour too quickly, then the eggs will cook.
- Add in the sifted flour and cocoa powder, cinnamon and a pinch of salt. Mix well
- If using nuts, stir them in now
- Pour into your greased/paper-lined baking tray
160 Centigrade, for 30-40mins is normally enough. The brownies are done when a toothpick poked into the centre comes out clean.
If underdone, the gooey brownies can be kept in the fridge and served cold.
Cool thoroughly before cutting.
I love keeping one in the fridge for a chocolatey snack or dessert. The cinnamon give this a Christmas-inspired edge. Adding a bit more flavour that makes these more interesting than just chocolate’n’butter chunks.