There is a continuous and growing demand for gluten free recipes with recent estimates showing that 1 in 100 Irish people are intolerant to wheat. It can often be difficult to replace flour in baking recipes but these brownies, which rely on a dense and rich interior use ground almonds to bind, making them gluten free. The batter can also be used to make a cake in a 20cm spring form baking tin.
225g dark chocolate (70% cocoa solids), finely chopped
125g butter, diced
175g caster sugar
1 teaspoon vanilla extract
100g ground almonds
6 large eggs, separated
For the chocolate glaze
100g of good quality dark chocolate
30g of butter
50g of icing sugar, sifted
75ml of double cream
Preheat the oven to 180°C (350°F), Gas Mark 4 and line a 22 x 30 cm diameter baking tin with baking parchment. For the brownies, melt the chocolate and butter in a large heatproof bowl sitting over a saucepan of barely simmering water. Remove the bowl from the heat and mix in the sugar, vanilla extract and ground almonds with a spatula. Stir through the egg yolks, one at a time, mixing after each addition, until you have a thick batter. Put the egg whites in a standing food mixer (or use an electric hand-held mixer in a bowl) and whisk the egg whites until stiff peaks form. Add the egg whites to the chocolate batter and fold through gently until just combined. Pour the brownie batter into the prepared baking tin and place in the oven to bake for about 35 minutes until it is firm but with a slight wobble. Remove the brownies from the oven and allow to cool before adding the glaze.
Melt the chocolate and butter in a bowl sat over a pan of just simmering water. When melted, remove from the heat, whisk in the icing sugar and the cream. Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface. Pour over the brownies and allow to set slightly before removing from the tin and slicing to serve.Continue reading >>