The Best Gluten-Free Chocolate Brownies

The Best Gluten-Free Chocolate Brownies

280g sugar - for the best results use light brown muscavado or dark brown muscavado sugar - you can also use caster sugar
340g dark/plain chocolate - I use 55% chocolate
5 large free range eggs
225g unsalted butter
100g ground almonds
pinch salt

  • Preheat your oven to 170 degrees and line a brownie tin with parchment paper. The one I used was 15 inch by 11 inch.
  • First, combine the five eggs and the sugar and set them to whisk on high speed for five minutes, or until they've transformed into a thick airy mousse like mixture.
  • In a large bowl, break the chocolate into chunks and heat in the microwave at thirty second intervals, stirring after each one. Once the chocolate is close to being melted, add the butter to the bowl and allow the heat of the chocolate to help it to melt too.

  • For Full Instruction:

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