Birthdays have been happening around here. I made brownies. They are rich and dark with a crunch to the bite that yields to a fudgy, nutty decadence. Just what birthdays should be all about, and presents of course, don’t forget those.
Recipe slightly adapted from Healthy Gluten-Free Eating by Darina Allen and Rosemary Kearney
Makes about 16 squares.
100g (4oz) 70% cocoa solids dark chocolate (make sure it’s gluten free).
100g (4oz) unsalted butter
100g (4oz) unrefined golden caster sugar (I used Demerara as that is all I had)
2 eggs, whisked together
½ teaspoon vanilla extract
75g (3oz) ground almonds
½ teaspoon gluten free baking powder
Pinch of salt
100g (4oz) chopped walnuts
25g (1oz) cacao nibs (optional)
20cm (8inch) square baking tin lined with parchment
Preheat the oven to Gas mark 4, 180°C, 350°F
Melt the chocolate in a heatproof bowl over a pan of simmering water. In a mixing bowl cream together the sugar and butter until soft and light. Next beat in the eggs, vanilla extract and melted chocolate. Add the ground almonds, baking powder, salt, walnuts and cacao nibs if using and combine. Pour the mixture in to your prepared baking tin and spread across to the edges. Bake in the oven for 30-35 minutes. Leave to cool before cutting in to squares.