Best Ever Gluten-Free Chocolate Brownie Recipe that may actually just be the Best Ever Brownie Recipe

“A brownie a day keeps the frownies away.”

Anonymous

Hey, Lovelies!

I am such a fan of this chocolate brownie recipe. It makes a fudgey gooey delectable treat and it is based on almond meal, so if you avoid gluten it’s a total win. However, it is sooooooooooo good that everyone will love it, and it’s easy to make.

I whipped this batch up to say thank you to my herbalist whose clinic is closed but who made me up a new batch of lyme herbs and left them in her letterbox for me, and I left some as part of a surprise for my neighbour’s birthday. They are an appreciated gift, and also a great treat to bake while you’re staying safe at home.

I hope you enjoy it as much as we do,

Hugs, love and a little chocolate-y slice of heaven, Nicole xx

Pro Tip #1: Let this brownie cool in the pan before you slice it, or it will crumble and fall apart. I know, that’s super-mean of me, because all you will want to do is cut into it immediately but I promise your patience will pay off.

Pro Tip #2: If you prefer your brownie less gooey leave it in the oven for another 5 to 10 minutes

Pro Tip #3: If you are have coeliac disease ensure that your dark chocolate is gluten-free too.

Pro Tip #4: For a dairy-free brownie swap to your favourite dairy-free butter alternative.

Pro Tip #5: To make this paleo or diabetic friendly swap out sugar for Natvia.

Ingredients

• 125 grams salted butter, cubed
• 125 grams dark chocolate broken into pieces
• 1 and 1/2 cups white sugar
• 110 grams almond meal
• 1/4 cup cocoa powder
• pinch of salt
• 3 big eggs or 4 small eggs, whisked lightly together
• 1 and 1/2 teaspoons vanilla extract
• 1/4 to 1/2 cup walnut pieces (optional but good)

Method

1. Preheat your oven to moderate (160 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).
2. Line a 20cm square cake tin with baking paper.
3. Place all the dry ingredients except the walnuts in a bowl and mix together gently to combine.
4. Melt the butter in a saucepan large enough to accommodate all the ingredients over a low to medium heat and then remove from heat. Dump chocolate in and stir until melted together.
5. Add the dry ingredients and then the eggs and vanilla. Stir gently with a wooden spoon until just combined. Don’t overbeat.
6. Pour into the prepared pan and place walnut pieces on the top if using.
7. Bake for 35 minutes. A skewer inserted into brownie at this point should still have moist crumbs clinging but not be raw.
8. Remove from oven and allow to cool in tin. Cut into pieces and devour.