“A brownie a day keeps the frownies away.”Anonymous
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.
- 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)
- Preheat your oven to moderate (160 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).
- Line a 20cm square cake tin with baking paper.
- Place all the dry ingredients except the walnuts in a bowl and mix together gently to combine.
- 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.
- Add the dry ingredients and then the eggs and vanilla. Stir gently with a wooden spoon until just combined. Don’t overbeat.
- Pour into the prepared pan and place walnut pieces on the top if using.
- Bake for 35 minutes. A skewer inserted into brownie at this point should still have moist crumbs clinging but not be raw.
- Remove from oven and allow to cool in tin. Cut into pieces and devour.