The Ultimate Gluten Free Brownie
Updated: Oct 18, 2020
One of the easiest recipes that you will ever try! These take about 5 minutes to make and they keep moist and chewy for 5 days when stored in an airtight container.
Yield: 16 Brownies
Tin size: 25cm Square
Cooking time: 35 minutes
Temperature: 160°C Fan
Ingredients:
175g Butter
200g Dark Chocolate (70%)
3 Eggs
250g Caster
100g Ground Almonds
Method:
Preheat fan oven to 160°C.
Melt together the chocolate & butter together in 30 second bursts in the microwave, stirring in between heating. Melt until mixture is fluid and no lumps of chocolate remain. (Approx. 1 min 30 seconds)
Line the tin with parchment paper, check the bottom of this post for tips on lining square/rectangular tins.
Whisk together the eggs &sugar just until combined.
Add the egg mixture to the chocolate and mix together with a spatula.
Fold in the ground almonds, make sure there are no lumps of ground almonds.
Pour mixture into prepared tin, bake for 35 minutes.
To check: use a toothpick and insert into the centre of the brownies and if toothpick comes out clean, the brownies are ready. Let them cool in the tin before moving to prevent cracking or breakages.
Tips for lining your square or rectangular tin:
Always lightly oil or butter the tin so the baking parchment has something to adhere to. (This won't affect your brownies) Cooking spray is also ideal for this.
For Square tins: Cut a rectangular piece of baking parchment the same width as the base and longer than the tin with enough excess to cover the sides and repeat,
For Rectangular tins: Cut a rectangular piece of baking parchment lengthways the same width as the base and longer than the tin with enough excess to cover the sides. Cut another piece of parchment widthways the same size as the base with enough excess to cover the sides.
Use paper clips or metal clamps to stop the parchment paper from falling into your brownie or cake during baking.