Gooey, Fudgy (gluten-free) Brownies

IMG_8591

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..

INGREDIENTS (brownies):

  • 225g Dark Chocolate (minimum 70% cocoa solids)
  • 225g Butter
  • 2 teaspoons Vanilla Extract
  • 200g Caster Sugar
  • 3 Large Eggs (beaten)
  • 150g Ground Almonds

METHOD (brownies):

  1. 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.
  2. Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
  3. Beat the eggs into the pan along with the ground almonds. Turn into a 24cm / 9 inch square baking tin.
  4. 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..

INGREDIENTS (sauce):

  • 75g Dark Chocolate (minimum 70% cocoa solids)
  • 125ml Double Cream
  • 2tsp Instant Espresso Powder
  • 2tbsp Water
  • 1tbsp Golden Syrup

METHOD (sauce):

  1. Break up the chocolate and put into a heavy-based saucepan.
  2. 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.
  3. 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!

FullSizeRender-2FullSizeRender-3FullSizeRender-4

Follow:
Share:

Leave a Comment