Delicious moist, chocolatey, and scrumptious gluten-free brownies packed full of chocolate chips and nuts. Heaven! You won’t even realise they are gluten-free!
Gluten-Free Chocolate Brownies
By Jane Dunn (www.janespatisserie.com)
Serves 16 | Preparation time 20 mins | Baking time 35 mins
GF MF
Ingredients:
- 175g butter
- 175g dark chocolate
- 150g light brown sugar
- 3 medium eggs
- 1 tsp vanilla essence, or 1 vanilla pod with the seeds scraped out
- 15g cocoa powder
- 1 tsp baking powder
- 150g ground almonds
- 200g white chocolate chips
- 100g pecan nuts, chopped
Method:
- Preheat the oven to 180C/160C fan/340F, and line a 9″cm square tin with baking parchment
- Melt the butter and chocolate together in a bowl over a pan of simmering water (bain-marie) until it is silky smooth, stir occasionally – take the bowl off the heat and stir in the sugar, leave to cool for 10 minutes.
- Once the mixture has cooled, whisk in the eggs until well combined – Stir in the Vanilla, cocoa powder, baking powder and ground almonds until combined and then carefully stir in the chocolate chips and pecan nuts.
- Pour the mixture into the tin and bake in the oven for 30 minutes until a lovely crust has formed on top and they are cooked through in the middle, I test this with a cake tester! Leave to cool fully in the tin.
- Once cooled, cut into individual squares and serve – I often serve mine with some vanilla ice cream to make it a super delicious dessert.
- These Brownies will last for 3 days in an airtight container.