GLUTEN FREE CHOCOLATE, HAZELNUT AND ALMOND BROWNIES.
OMG these are incredible! I cannot claim the credit for these as the recipe came from my friend Debbie and Sue cooked them for me. Everyone has loved them so far but definitely need to put on my fat pants after eating them.
225 grams dark chocolate (minimum 70% cocoa solids)
225 grams butter
2 teaspoons vanilla extract
200 grams caster sugar
3 large eggs (beaten)
150 grams ground almonds
100 grams chopped hazelnuts Method For the brownies
1. Preheat the oven to 170°C/gas mark 3/325ºF.
Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
2. Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
3. Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm / 9 inch square baking tin or, most sensibly, use a foil one.
4. Bake in the oven for 25-30 minutes, by which time the top will have set but the mixture will still be gooey.
Once cooler, cut carefully, four down, four across, into 16 squidgy-bellied squares