Gluten Free Brownies
Gooey, chocolatey, fudgey gluten free brownies. Such a crowd pleaser, they won’t be around for long! We’ve mixed ous with dried figs for a sweet, jammy finish, but you could try chopped nuts, extra chocolate chunks or swirls of nut butter instead.
1 hour, plus cooling
Serves 12
Ingredients
- 250g unsalted butter
- 300g good quality 70% dark chocolate
- 350g caster sugar
- 4 Enriched eggs
- 200g ground almonds
- 50g cornflour
- 75g dried figs, sliced (optional)
Method
- Preheat the oven to gas mark 3, 170°C, fan 150°C. Grease and line a 20cm square tin with baking paper.
- Melt the butter in a large saucepan over a low heat. Break the chocolate into small pieces and add to the pan when the butter has almost melted. Stir occasionally and remove from the heat when the butter and chocolate are smooth and combined.
- Add the sugar and a pinch of salt and use a whisk to beat together. Leave to one side for 5 mins to cool slightly.
- Crack in the eggs, one at a time, beating well in between each one. Add the ground almonds and cornflour mixing gently until just combined.
- Tip into the prepared tin, scatter with the sliced figs, if using and bake in the oven for 35-40 mins, until soft and squidgy with a crackled top.
- Leave to cool completely in the tin, before cutting into squares and serving.
