Gluten Free Brownies
Easy gluten free brownies recipe with almond flour. Made from scratch, they're healthy as lower in sugar yet the fudgiest, gooey squares made with melted chocolate (no cocoa powder). Top with nuts that toast while baking. Also great with rice flour or ground hazelnuts.
Equipment
- 25 x 25cm (9 inch) tin or glass pyrex dish
Ingredients
- 400 g (14oz) bittersweet cooking chocolate good quality (min. 60% cacao)
- 190 g (6¾oz/ ¾ cup) unsalted butter cubed
- 130 g (4½oz/ ⅔ cup) granulated sugar
- 4 eggs organic
- 90 g (3oz/ ¾ cup) almond flour hazelnut or rice flour
- ¼ teaspoon salt (fleur de sel) Maldon or Celtic sea salt
- 30 g (2 tbsp) slivered almonds or pistachios, pecans, walnuts, hazelnuts, broken
Instructions
- Line the brownie tin with baking/parchment paper or use a pyrex dish. Preheat the oven to 180°C/350°F (160°C fan/Gas 4).
- Melt the chocolate and butter in a heatproof bowl over a pan of simmering water (bain-marie), ensuring that the water doesn't touch the chocolate.
- In a large mixing bowl, whisk the sugar and eggs lightly until the sugar has dissolved.
- Immediately add the melted chocolate/butter to the eggs, add the almond flour (rice or hazelnut flour), salt and combine together using a spatula.
- Pour the batter into the tin and even out the surface with the spatula. Scatter over the slivered almonds (or broken nuts).
- Bake for 30 minutes. Leave to cool for 20 minutes in the tin then cut into small squares.
Notes
Baking in advance: Ideal for baking the day before, they're just as good next day.
Storage: Can keep in an airtight container in the fridge for up to 5 days. Freezes well for up to six weeks.
To serve: Best at room temperature to appreciate the chocolate or remove from the fridge 30 minutes. Also great slightly heated in the microwave for a few seconds and served as dessert with ice cream.
Baking Tin vs Glass Dish: Brownies bake well in a normal tin and risk crisping up at the sides after 30 minutes, so be careful of baking time. A glass pyrex dish is also good and supports more even cooking without the crispiness.
Nutritional information: 266 Calories per 1 portion; 30g protein; 19% total fat; 14% total carbohydrates; cholesterol 26% (for rice flour).