Gluten -free Double Chocolate Brownies

The name’s a mouthful and so are these brownies. I have jam packed them with chocolately goodness and they are perfect for a dessert or with coffee for afternoon tea.

If I’m having a mid week dinner party, I make them on the weekend and pop them into the freezer until the day I need them. A scoop of icecream is all I need to present a delicious dessert to my guests.

The trick to knowing if a brownie is done, is to test with a toothpick or cake tester, but press it in about a third of the way from the edge of the tin. If it comes out clean, it’s done. If you test in the centre, it will always come out gooey. This is a bit tricky as you want them gooey, but not undercooked.

125g chopped chocolate

125g butter

25ml golden syrup

500ml brown sugar

3 eggs

5ml vanilla extract

250ml almond flour

125ml cocoa powder

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Preheat oven to 160ºC

Grease and line a 20 x 20 square cake tin

In a small sauce pan, melt the butter, syrup and chocolate.

With an electric mixer, beat the eggs and sugar until thick and pale

Add vanilla extract, almond flour and cocoa powder along with the melted chocolate.

Mix well until all ingredients are well combined.

Pour into prepared tin.

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Bake for 45 to 60 minutes

Allow to cool in the tin.

Turn out onto a board, trim the edges and cut into 9 pieces.

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Serve with ice cream or on their own. Keep in an airtight container for up to three days.

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  • 125g chopped chocolate
  • 125g butter
  • 25ml golden syrup
  • 500ml brown sugar
  • 3 eggs
  • 5ml vanilla extract
  • 250ml almond flour
  • 125ml cocoa powder

 

  1. Preheat oven to 160ºC
  2. Grease and line a 20 x 20 square cake tin
  3. In a small sauce pan, melt the butter, syrup and chocolate.
  4. With an electric mixer, beat the eggs and sugar until thick and pale
  5. Add vanilla extract, almond flour and cocoa powder along with the melted chocolate.
  6. Mix well until all ingredients are well combined.
  7. Pour into prepared tin.
  8. Bake for 45 to 60 minutes
  9. Allow to cool in the tin.
  10. Turn out onto a board, trim the edges and cut into 9 pieces.
  11. Serve with ice cream or on their own. Keep in an airtight container for up to three days.

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