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.

Dark chocolate, butter, free-range eggs, sugar, vanilla extract, ground almonds, cocoa powder, olive oil spray.
Tree Nuts, Dairy, Soy, Egg.
Peanuts, Gluten, Shellfish, Fish, Sesame, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL24g218.8g
- SATURATED11.1g100.8g
- SUGARS44.6g406.3g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Dust with icing sugar and serve as is or with ice cream and raspberries as a dessert

TO COOK: preheat the oven to 150C. Remove plastic film and cook for 40 (from defrosted) to  55 minutes (from frozen). Once the brownie has a shiny crust insert a skewer - it should come out fudgy but not wet and uncooked. Cool in tin then cut into squares. This should make 12-16 brownies.

DEFROST INFORMATION: May be cooked from frozen or defrost overnight in the fridge, then keep refrigerated and cook within 24 hours.  Please note, even though the mixture is frozen, it never sets solidly.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.