Gluten-free gooey brownies (Inspired by Nigella)

So I’m a big fan of gooey brownies and decided to give these a go!

They’re inspired by Nigella, and they use ground almonds as a substitute for flour. I think they taste much better like this, as to me, a Brownie should be gooey and moist, not cakey! To add a little twist, I put milkybar white chocolate buttons on top just as it finished cooking.

Sheffield may-june 396

The Ingredients:

  • 225 grams dark chocolate (minimum 70%)
  • 225 grams butter
  • teaspoons vanilla extract
  • 200 grams caster sugar
  • large eggs (beaten)
  • 150 grams ground almonds

The Method:

As mentioned earlier, I did follow Nigella’s recipe, but I’ll give a quick recap.

  • Preheat oven to 170 degrees/gas mark 3
  • Melt the chocolate and butter together in a bowl over a saucepan of WARM but not vigorously boiling water. (bain marie style)
  • Once melted, add the sugar
  • Let cool a little, and add the ground almonds and beaten eggs.
  • Put in a large tray (I lined mine with foil in order to take the brownies off easily) and bake for about 25-30 mins (until gooey in the middle but slightly harder on top)
  • Add white chocolate buttons to the top! (and you can put them back in the oven at this point to ensure they melt)

They were delicious! Thanks Nigella!

I personally would serve them at room temperature alongside some white chocolate ice-cream, and this these are perfect for a pudding, or even just have them for an afternoon treat with a cuppa!

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