Dark chocolate, white chocolate, cocoa powder and salted butter combine to make a surprisingly sophisticated fudgy and delicious brownie. Made with ground almonds, they are naturally gluten-free.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Afternoon Tea, Dessert
Cuisine: American, British
Keyword: almonds, brownies, dark chocolate, gluten-free, white chocolate
In a large pan melt the butter and dark chocolate over a gentle heat.
As soon as the chocolate has melted, remove from the heat and stir in the sugar until everything's well combined.
Beat in the vanilla extract and eggs, one at a time, followed by the cocoa powder.
Stir in the baking powder and ground almonds. I used my fab Optimum Vac2 Air Vacuum Blender* to grind the almonds.
Finally, stir in the white chocolate pieces.
Pour into a 20cm sq silicone mould or lined cake tin and bake in a preheated oven at 170℃ (338℉, Gas 3) for about 35 minutes. Baking time will vary depending on your oven, but you're looking for a well risen crusty top that still has a bit of a wobble when shaken. You won't get fudgy brownies if you over bake, but you don't want liquid ones either. They will firm up a little when cooled.
Leave in the tin to cool completely before cutting into 12 pieces.
Notes
Grinding whole almonds generally gives a better texture and flavour than using ready ground almonds.Will keep in an air-tight tin for five days, though they are at their best on day two.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.