October 23, 2011 by macatron
I made these brownies for a gluten-intolerant friend and they were so well received that I felt like a bit of a superstar. If you aren’t worried about making the brownies gluten-free (and don’t have rice flour or ground almonds in your cupboard) feel free to swap them for 1 1/4 cup plain flour.
Set your oven to 180ºC.
What you’ll need
200g dark chocolate
200g milk chocolate
100g white chocolate
1 cup/250g butter
2 cups/380g packed light brown sugar
1 cup/100g ground almonds
1/2 cup/75g gluten free self-raising flour (I use the Dove’s Farm variety – if you don’t have self-raising, use plain flour and 1/2 tsp baking soda)
1 tsp salt
4 tsp vanilla extract
1 cup/100g chopped walnuts or pecans
What to do next
In case you’ve forgotten, the oven should be at a healthy 180ºC. Line a 10″x14″ glass baking dish or tin with greaseproof paper and you’re done with the prep.
To melt your first 200g of dark chocolate, 100g of milk chocolate and butter, I recommend the ol’ glass-dish-in-a-pan-of-boiling-water method. Stir occasionally until everything’s melted and set aside.
In a separate bowl, get your electric beaters out and beat the eggs until they’re frothy. After that, add your brown sugar and carry on until you’ve got no lumps. After that, add your chocolate mixture bit by bit until you’re all in one bowl.
Now for your dry ingredients. Mix together the ground almonds, rice flour, salt and baking soda. Don’t waste time sieving them. Add this bowl to your big bowl, beat well, add your vanilla, beat well again and… Ta Daaa! You have your brownie batter!
Chop the remaining 100g milk chocolate and 100g white chocolate and stir these and the nuts (if you choose) in by hand. Pour the mixture into your greaseproof paper-lined pan.
Bake for 35 minutes (I wouldn’t suggest any more as these are much better under-done than over-done) and cool on an iron rack. When they’re ready, you should be able to give them a shake without having the middle jiggle.
To cut these bad boys, I usually pop the whole thing, dish and all, into the fridge until it’s chilled (usually overnight) and then lift the greaseproof paper out of the pan to slice. Another bonus – you don’t have to wash the pan.
Most grocery stores in the UK seem to sell a basic brand of chocolate priced in the almost illegally reasonable 35p/100g range. From my experience, this chocolate is more than adequate for baking, so I definitely don’t recommend using anything more expensive if you can help it. As a result, even though you’re using five bars, your total chocolate expenditure comes in at less than £2. Boom.