Gooey and chewy deliciousness.
Just because you can’t eat gluten (either as a lifestyle choice or because you’re coeliac) doesn’t mean you still can’t enjoy tasty desserts and treats. You most certainly can! With my gorgeous 5yr old niece staying with us I decided to whip up a batch of gluten-free chocolate brownies. My niece and oldest daughter helped to weigh, stir, scrape and lick – like what every kid loves to do. Baking for kids is a right of passage for sure. Every child needs to experience time helping in the kitchen… and yes making a mess is just part of the process.
I’ve had mixed results with eating different gluten-free baked goods, particularly those with gluten-free flour. That’s why I decided to make a gluten-free chocolate brownie that used almond meal instead of a flour. Besides, almond meal gives a wonderful texture and retains moisture well so you don’t end up with a dry and unpalatable brownie. The two girls raved about the brownie mixture as they got busy licking the bowl. I had a taste and have to admit – it tasted wonderful.
When baked, the aroma through the house was amazing. And when you taste it, it was even better. So moist, gooey and chewy. It is pretty rich so one piece is more than enough!
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Gluten free choc brownies
Ingredients
- 125 g unsalted butter, chopped
- 125 g dark chocolate, chopped
- 3 Eggs, lightly whisked
- 335 g white sugar
- 110 g almond meal
- 30 g Dutch cocoa powder
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 180 degrees celsius (160 degrees fan forced).
- Grease a 20x30cm (base measurement) slice pan and line with baking paper.
- Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat.
- Quickly stir in the egg, sugar, almond meal, cocoa powder, vanilla and salt until just combined. Pour into prepared pan.
- Bake for 30-35 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool completely.
Notes
- Dust with icing sugar if you're serving at a tea party.
- You may want to serve this with whipped or thickened cream to counterbalance the sweetness from the brownie.
- Add 3/4 cup chopped pecans or walnuts into the mixture if you want to include a bit of crunch.