Gluten-free double chocolate brownies
Whether you're coeliac, gluten-intolerant or you just love a brownie, this is an extra-delicious brownie mix, using ground almonds in place of flour and with a deep, rich flavour from both Belgian dark chocolate and cocoa. The almond meal keeps the mixture moist and fudgy (which is all we can possibly ask for in a brownie), especially when cooked in a slow oven.
We make the mixture exactly as you would do at home. First, we melt dark chocolate and butter, then we whisk free-range eggs with sugar till pale and creamy. We carefully stir this into the chocolate mixture (we don't want scrambled eggs here!), then fold through the dry ingredients and pour into an oiled tray, ready for you to whack in the oven.
|LARGE (1 TRAY)|
Frozen product. Cook straight from frozen or defrost in refrigerator. Once defrosted, cook within 24 hours.
PLEASE NOTE: even though the mixture is frozen, it never sets solidly
Preheat the oven (FF) to 150C. Remove plastic film and cook for 40min (from defrosted) to 55 min (from frozen). Once the brownie has a shiny crust insert a skewer - it should come out fudgy but not wet and uncooked. Cool in the tin then cut into squares. This should make 12-16 brownies.