Chocolate anything is hard to beat. And I find that making something gluten free with chocolate always garners high praise as so often the commercially prepared gluten free confectionery is not very tasty, and often dry. It seems to be a love it or hate it type of food. Many like to eat gluten free although they are not diagnosed as coeliac. I like balance in my diet (yeah yeah I know- a chocolate cake in each hand), but I recognise the need to offer the choice. Hence these brownies.
The ground almonds are added to help with the structure but are good retainers of moistness in a cake. And as brownies are typically gooey, they work very well here. If I was substituting ground almonds for flour in a recipe with a raising agent, I would increase the amount of baking powder used, and really the almonds don’t work well in produce using yeast. Biscuits are a good gluten free treat also, as there is no need for a raising agent, and there are many flours suitable for coeliacs. I personally like to keep my ingredients as natural as possible, so stay away from the mixes as much as possible. Buckwheat would be my flour of choice in this case.
Gluten Free Chocolate Brownies
225g dark chocolate, chopped
1 1/2 teaspoons of vanilla extract
225g caster sugar
200g ground almonds
50g white chocolate, chopped
Pre heat the oven to 180oC. Melt the chocolate and butter gently in a heavy bottomed pan. Whisk in the vanilla and the sugar. Whisk in the eggs, then the ground almonds. Leave aside while you line a tin. about 25cm square, or equivalent.
Add the white chocolate bits and immediately pour into the tin. Here I’ve added a mix of white and dark chocolate drops. Bake for 25 – 30 minutes. It will still be wobbly in the middle. Leave to cool in the tin before dusting with icing sugar and cutting into squares. You don’t even have to mention “Gluten Free Chocolate Brownies”, Brownies will suffice, a little like Madonna really.