Published June 14, 2021
Thank goodness for gluten-free flour, so those suffering from gluten intolerance can still enjoy yummy, gooey gluten-free brownies! BUT these are even better, as they contain no flour at all, so are suitable for anyone, but check to see if anyone have a nut allergy first before serving.
Crispy on the top, sticky in the middle, these are an ideal treat for afternoon tea, or warm as a dessert course. Such a simple and quick recipe if you are short of time. The aroma fills the whole house when you cook these, absolutely irresistible and with a fudge-like texture. You can buy gluten-free chocolate in the ‘free from’ aisle at most major supermarkets if you prefer, and if you’re wondering about e numbers in chocolate we have you covered.
Serves: 16 portions
Prep time: 15 mins
Cook time: 15-20 mins depending on your oven
Dietary: Gluten free, not suitable for those with a nut allergy
150g dark chocolate (85% cocoa solids)
3 large eggs
150g caster sugar
150g dark muscovado sugar
100g ground almonds
1½tsp vanilla extract
- Using a 23 x 23cm baking tin, lightly grease the inside and place a piece of baking paper in the bottom. Heat oven to 180°C/160°C fan/Gas mark 4.
- Take a heatproof bowl and break up the chocolate into pieces. Fill a saucepan about three-quarters with water, so that the bowl will rest over the top. Turn heat to just under simmer, to melt the chocolate, keeping your eye on it so that it melts nice and slowly.
- In a large bowl, beat the eggs until they are pale yellow, being careful not to scramble. Slowly add all the sugars and vanilla essence and continue to beat for about 3 minutes, until thick and smooth.
- Add the melted chocolate and stir in gently until mixed through, then fold in the ground almonds and walnuts until the mixture is fully combined.
- Using a large spoon, tip the mixture into the tin (make sure you scrape down the sides of the bowl!) and bake – nice and gooey will take 30-35 minutes, and for a firmer texture, leave in the oven for another 5 minutes. Test with a skewer to see if it is cooked to your liking.
- Leave to cool completely before turning out onto a wire rack. Cut into portions and serve.
- This recipe does not go amiss with a little clotted cream as pure indulgence!
Nutrition per brownie: 289 calories
Written by Bev Walton
Food Writer and Nutritionist, dietician
A chef of over 35 years with experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for both magazines, websites and ghostwriting for ebooks, Kindle and fully published books. I have a degree in nutrition and dietetics and work with restaurants and organisations within the healthcare profession. I am also able to take high quality photographs of recipes created. No writing task is too great, and whilst I specialise in the above, I am able to write about any topic you throw at me. Member of the Guild of food writers.