I'm normally sceptical when I read a recipe is 'gluten free'. When I was growing up we went through a phase of trying a gluten free diet and I just couldn't get on board with rice flour and potato flour. This recipe however is made with ground almonds which gives the brownies a glorious, fudgy texture which still manages to be light. Mix in white chocolate chips and the result is a deliciously moreish treat perfect for any time of the day!
Ingredients:
175g Dark Chocolate
190g Unsalted Butter, cut into small cubes
150g Light Brown Sugar
3 Medium Eggs, beaten
15g Cocoa Powder
1tsp Gluten Free Baking Powder (Dr Oetker does a gluten free baking powder that's very easy to get hold of in the supermarket)
150g Ground Almonds
1 1/2 tsps Vanilla Extract
100g White Chocolate Chips
Method:
1. Preheat the oven to 150 °C (170 if a not fan assisted oven). Grease and line a deep square cake tin.
2. Break the dark chocolate into pieces and place into a heatproof bowl. Add the butter and stand the bowl over a pan of gently simmering water until melted. Once melted, remove the bowl from the pan and stir in the sugar. Leave to cool for 10 minutes.
3. Gradually whisk in the eggs until the mixture is thick and glossy. Sift the cocoa powder and baking powder into the mixture and add the ground almonds, vanilla extract and chocolate chips, and carefully fold the mixture together. Try to be as careful as possible as you don't want to knock too much air out of the mix!
4. Pour mixture into the baking tin and smooth over the top. Bake for about 40 minutes until the mixture is risen and lightly crusty on top - you want the brownies to be slightly soft underneath. Leave in the tin to cool completely. Once cooled remove from the tin, cut into squares and enjoy!
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