Ignore the gluten part because you wouldn’t even know! I’m not gluten-intolorent but I do love my chocolate and after trying these I had to make them myself as they were so chocolatey, rich, and fudgy – I couldn’t resist!
I call these ‘Eliza’s Brownies’, named after my boyfriends 3.5 year-old niece after she very kindly made some for us to try – a winner, good job Eliza!
So join me in baking a batch of these dreamy brownies..
- 225g Dark Chocolate (minimum 70% cocoa solids)
- 225g Butter
- 2 teaspoons Vanilla Extract
- 200g Caster Sugar
- 3 Large Eggs (beaten)
- 150g Ground Almonds
- Preheat the oven to 170°C/gas mark 3/325ºF. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
- Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
- Beat the eggs into the pan along with the ground almonds. Turn into a 24cm / 9 inch square baking tin.
- Bake in the oven for 25-30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully into squidgy-bellied squares and ENJOY!
For extra indulgence (yes its achievable) make this hot chocolate sauce to pour over them..
- 75g Dark Chocolate (minimum 70% cocoa solids)
- 125ml Double Cream
- 2tsp Instant Espresso Powder
- 2tbsp Water
- 1tbsp Golden Syrup
- Break up the chocolate and put into a heavy-based saucepan.
- Dissolve the instant espresso powder in the water and add this, along with the remaining ingredients into the saucepan, then place the pan over a gentle heat and let everything melt together.
- Once everything has melted, stir well, take off the heat and pour into a jug to serve.
TIP: Keeping them in the fridge hardens the brownies to replicate fudge – best of both worlds!