These scrummy brownies I fell in love with a long time ago. Every time I see a brownie I think of these they’re that good! My husband who is not gluten free agrees with me and they are a common make in our house, unfortunately they don’t last long. Courtesy of the wonderful Mr Hugh Fearnley-Whittingstall who is my favourite chef of all time.
Ingredients:
- 200g Dark Chocolate
- 100g Coconut Oil
- 100g Ground Almonds
- 75g Rice Flour
- Pinch of Salt
- 1 x Tsp Baking Powder
- 2 x Large eggs
- 150g Soft Brown Sugar
- 1 x Tsp Vanilla Extract
- 75g Chopped Walnuts
Method:
- Preheat oven to 180°C, line a 20 x 20cm tin. I use tin foil for brownies as the heat conducts to give a better bake.
- Break up chocolate and add to the coconut oil. Set bowl over a pan of simmering water to melt chocolate slowly without burning. Leave to cool do not add to the other ingredients hot.
- Sift together the other dry ingredients ground almonds, flour, salt and baking powder.
- Whisk the eggs, sugar and vanilla for a couple of minutes until well mixed and frothy.
- Make a well in the centre of the dry ingredients and add the chocolate mix and the egg/sugar mix. Fold the ingredients together. Add in the chopped nuts if you are using and stir.
- Pour mix into the prepared tin, bake for 20-25 minutes. The top should look firm but when a skewer stuck in a soft moist centre.
- Leave to cool as the brownie will become firmer and fudgier if left.