I had a friend coming over for tea one afternoon and since she has Coeliac disease, I decided to make her some gluten-free treats. Practically everyone I know, including this friend of mine, loves brownies, so I started looking for a flour-less brownie recipe for my first completely gluten-free experiment. I found this one, by Nigella Lawson and modified it a bit.
In general, I like my brownies gooey on the inside and crispy on the sides and top, with a paper-thin shiny crust on top. As it turns out, these brownies are absolutely delicious, despite the fact that they are not crisp at all; they are basically gooey and rich from top to bottom. The almond flour gives them a nice flavour as well.
If you’d like to give the brownies a try, here’s what you will need:
225 g semi-sweet/bittersweet baking chocolate (it is worth it to use a good quality chocolate; I use Valhrona or Callebaut )
225 g unsalted butter
2.5 teaspoons vanilla extract
200 grams granulated sugar
3 large eggs
150 grams ground almonds
- Start by taking the eggs out of the fridge and letting them reach room temperature. Next, pre-heat the oven to 325ºF.
- Melt the chocolate and butter in a double boiler or microwave on a low heat setting. Be careful not to burn the chocolate. I would recommend using a double boiler. You can make a make-shift double boiler by simply putting the chocolate and butter in a smallish pan and then placing this pan on top of a larger pan containing an inch or two of simmering water. Make sure the bottom of the smaller pan is not touching the water in the larger pan. Stir the chocolate and butter occasionally.
- Once the chocolate and butter have melted take the smaller pan off the heat and let the mixture cool.
- Beat the eggs in a bowl until the whites and yellows are mixed, just for a minute or two.
- Measure out the 200g of sugar into a medium-sized mixing bowl. Pour the cooled chocolate-butter mixture and vanilla essence on the sugar and mix it all together with a ladle.
- Beat the eggs into the pan with a whisk, followed by the ground almonds.
- Pour the batter into a 9 inch square baking pan lined with two strips of parchment paper as shown in this photograph.
- Bake the batter in the oven for 25-30 minutes. While the top will set, the rest will still be pretty gooey. Once cooled, take the brownie out of the pan and cut it into little squares.
They taste delicious by themselves, but they can also be paired with ice cream, chocolate sauce and some fruit. I served them with my velvety chocolate fudge recipe (which you can find here).