Gluten-free brownies

Based on Nigella‘s recipe, these rich and gooey brownies make for a perfect dessert, served warm with some cream or ice cream.  These are suitable for vegetarians, too.

Being a student on limited funds, I am used to tweaking recipes based on the quantities and ingredients readily available to me; this recipe was no different.


Makes 12 brownies

158 g dark chocolate (I used Waitrose’s cooking chocolate but Bourneville works great, too.)

158 g salted butter

2 teaspoons vanilla extract

3 large eggs

100 g ground almonds

75 g chopped nuts (I used walnuts and brazil nuts)


1. Preheat oven to Gas mark 3/170 °C.  In a saucepan, melt the dark chocolate and butter over a very low heat.

2. Take the pan off the heat and gradually add the sugar and vanilla extract to the chocolate mixture.

3. Let the pan to cool a little before beating each egg and folding it into the mixture.  I was careful to fold it in as to not knock out any air.  After this, fold in the chopped nuts too.

4.  Carefully transfer the mixture into a foil-lined baking tin (traybake tin or a loaf tin will suffice) before baking it for 30-35 minutes.  After this, the top will be cooked but the inside will still be gooey – this is how it is supposed to be.

5. Once cooled, cut into 12 squares.  Best served warm.


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