Triple Chocolate Almond Brownies – Naturally Gluten Free

Triple Chocolate Almond Brownies - Naturally Gluten-Free

Triple trouble, these dark, rich and fudgy triple chocolate almond brownies are way too tempting for anyone supposedly interested in a wholesome diet. Even I can’t kid myself that they are in any way healthy. They are, however, bl**dy delicious and being naturally gluten-free, they’re inclusive too.

Brownie Addiction

When I tasted my first brownie back in the early 1990s (shock horror), I thought I’d died and gone to heaven. It was pure bliss. I had no idea at the time that they would become one of my staple bakes and that I would make so many variations. I have over 40 different brownie recipes on this blog alone. I blame an American friend for this fixation and Gina’s fudge brownies was the only recipe I used for many years. Then I started writing a chocolate blog and there was no stopping me.

So Many Brownie Recipes

Brownies are one of the simplest bakes out there and a great thing to make when you need a quick sweet chocolate fix. These days I write less about chocolate indulgence and more about my healthier recipes, but sometimes you just have to let go.

Triple Chocolate Almond Brownies

Triple chocolate might be overstating the case slightly. There’s plenty of dark chocolate and white chocolate, but only a smidgen of cocoa powder for an extra bit of dark richness. Despite the inclusion of white chocolate, these triple chocolate almond brownies are a bit more sophisticated than most. They aren’t quite as sweet as your average brownie and the salty bite identifies them as adult fare. But fudgy and delicious they certainly are. The bits of white chocolate caramelise whilst cooking making them even more toothsome.

Triple Chocolate Almond Brownies - Naturally Gluten Free

One Pan Method

Who needs loads of washing up at the end of an indulgent baking session? Not me. I developed my one pan brownie method early on in my brownie making career. Admittedly, a second one comes in handy to bake the brownies in, but other than that all that’s needed is a saucepan and a wooden spoon.

Ingredients 

The key to making these some of the best brownies I’ve ever eaten is grinding whole almonds just before they go into the mix. This not only allows the nuts to announce their freshness, but it gives an improved texture to the bake too. It’s almost impossible to finely grind every bit of almond, even if you do use my super duper Optimum Vac2 Air Vacuum Blender – which I did. The advantage of using whole almonds rather than blanched is that you get the additional benefit of eating the skins.

Normally, I use unsalted butter in baking, but I had a feeling salted butter would support the richness of these triple chocolate almond brownies

I like to use duck eggs for baking when I can get them and I’m vastly relieved to have found a good source in my new New Forest home. So it was duck eggs rather than hens that went into these triple chocolate almond brownies.

 

Triple Chocolate Almond Brownies – The Recipe

Triple Chocolate Almond Brownies
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
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.
Course: Afternoon Tea
Serves: 12 pieces
Author: Choclette @ Tin and Thyme
Ingredients
  • 175 g salted butter
  • 175 g dark chocolate I used 72% - broken into pieces
  • 150 g dark muscovado sugar
  • 1 tsp vanilla extract
  • 3 large eggs I used duck eggs
  • 2 tsp cocoa powder
  • 1 tsp baking powder
  • 150 g ground almonds freshly ground if possible
  • 150 g good quality white chocolate - chopped into small pieces
Instructions
  1. In a large pan melt the butter and dark chocolate over a gentle heat.
  2. As soon as the chocolate has melted, remove from the heat and stir in the sugar until everything's well combined.
  3. Beat in the vanilla extract and eggs, one at a time, followed by the cocoa powder.
  4. Stir in the baking powder and ground almonds.
  5. Finally, stir in the white chocolate pieces.

  6. Pour into a 20cm sq silicone mould or lined cake tin and bake in a preheated oven at 170C 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.
  7. Leave in the tin to cool completely before cutting into 12 pieces.
Recipe Notes

Will keep in an air-tight tin for five days, though they are at their best on day two.

 

 

We Should Cocoa LogoThese triple chocolate almond brownies are my contribution to this month’s #WeShould Cocoa.

 

 

 

 

I’m also sharing them with #BakingCrumbs which is usually hosted over at Only Crumbs Remain, but is with Jo’s Kitchen Larder for May. Bake of the Week with Mummy Mishaps. Love Cake with JibberJabberUK. Free From Fridays with Le Coin de Mel. And the new linky #G2BGF with Gluten Free Alchemist.

 

#G2BGF Baking Crumbs BadgeBake of the Week Logo#FreeFromFridays BadgeLove Cake Logo

 

 

 

 

 

 

 

 

Triple Chocolate Almond Brownies. PIN IT.

Triple Chocolate Almond Brownies - Naturally Gluten Free

This post contains affiliate links to Froothie Optimum products. Buying through a link will not cost you any more, but I will get a small commission. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blythe and blogging. 

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

SaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Tags:

Comments

    • Leave a Reply

      Choclette
      28th April 2018

      They are some of the best I’ve made. I say that with caution, because I always think my latest brownies are the best.

  1. Leave a Reply

    johanna @ green gourmet giraffe
    28th April 2018

    Wow these look so good that I am now mentally rifling through my pantry and I think I have it all – E told me did not like the whole almond chocolate I bought recently and I am thinking it could be chopped up for these brownies.

    Good reminder to put my WSC entry this month. I have a chocolate cake to post tomorrow but will probably miss the deadline for this month anyway so hope to put it in next month.

    • Leave a Reply

      Choclette
      28th April 2018

      Almond chocolate is CT’s favourite. Perhaps you could send it his way 😀 I won’t be doing the #WeShouldCocoa round-up until the 1st, so you can always message me your link if you post before then.

  2. Leave a Reply

    Angie@Angie's Recipes
    28th April 2018

    Brownies are so addictive..that’s why I don’t bake them as often as I want to..yours with almonds and duck eggs look so darn good!

    • Leave a Reply

      Choclette
      28th April 2018

      Yes, I think you have it there Angie. Stay clear and don’t bake them at all

  3. Leave a Reply

    emma amoscato
    28th April 2018

    The texture of these look amazing for being gluten free. Thanks for joining in with #freefromfridays

    • Leave a Reply

      Choclette
      30th April 2018

      Thanks Emma. Ground almonds can be brilliant for baking and they have that added bonus of being gluten-free.

  4. Leave a Reply

    nessjibberjabberuk
    28th April 2018

    These looks so good! I’m on the search for gluten free recipes for a pop-up cake stall I’m doing at the end of May so these could be just the thing!

    • Leave a Reply

      Choclette
      30th April 2018

      These are the sort of things that would fly at a pop-up cake stall Ness. Go for it.

  5. Leave a Reply

    Monika Dabrowski
    28th April 2018

    I love using salted butter in desserts! And I agree that grinding your own almonds is so much better than using shop bought ones (especially if you’be got a blender that can do this well, such as the Optimum blender!). The brownies look fabulous!

    • Leave a Reply

      Choclette
      30th April 2018

      Thanks Monika. I’ve been grinding my own almonds for years now and only use the ready ground ones when I need something extra fine.

  6. Leave a Reply

    Mel
    29th April 2018

    Oh wow Choclette, they look incredibly fudgy, moreish and quite simply perfect! I also love brownies and I’ve also been making them since the early 1990s. Simplest yet most delicious bake, especially with a scoop of vanilla ice cream 🙂 I love bakes using ground almonds in place of flour: they’re dense, have a perfect texture and a slight note of almond. Pure deliciousness! Thanks for joining in with #FreeFromFridays.

    • Leave a Reply

      Choclette
      30th April 2018

      Thanks Mel. I agree, ground almonds work brilliantly in so many bakes. Reading your comment has made me incredibly hungry and now I really feel like I need a brownie.

  7. Leave a Reply

    jenny paulin
    30th April 2018

    these look very gooey and sticky Choclette – a perfect looking brownie. they are easy to make aren’t they? Plus you can do so many flavour combos. I agree with Mel, they are delicious served warm with ice cream. thank you for sharing with #Bakeoftheweek xx

  8. Leave a Reply

    Poyma
    1st May 2018

    Oh my oh my. These look great! Gotta try making these!

    • Leave a Reply

      Choclette
      1st May 2018

      Thanks Poyma. I shall be making them again soon for sure. They are so good.

    • Leave a Reply

      Choclette
      2nd May 2018

      I go for ages without baking or having a brownie, then suddenly, nothing else will do.

  9. Leave a Reply

    Claire Jessiman
    2nd May 2018

    I am actually drooling reading this recipe. They look so rich and I actually prefer brownies made with nuts rather than flour.

    • Leave a Reply

      Choclette
      2nd May 2018

      They are so good made with ground almonds Claire. Mind you, your Minister’s Slices are delicious too – I’ve just made some.

  10. Leave a Reply

    Angela / Only Crumbs Remain
    2nd May 2018

    Ooh my words, these sound absolutely heavenly Choclette! I love the idea of using freshly ground almonds in the mix – I imagine it makes them even more deliciously moist and yummy 🙂 And 40 brownie recipes – wow – that’s really some going 🙂 Thankyou for sharing with #BakingCrumbs,
    Angela x

    • Leave a Reply

      Choclette
      2nd May 2018

      I couldn’t quite believe it was 40 until I added them all up. I think I might have a thing about brownies 😉 Grinding the nuts yourself really does make a difference.

  11. Leave a Reply

    Sisley White
    2nd May 2018

    I think you’ve read my mind! I’ve been dreaming about brownies all day and now I’m going to have to make them.

  12. Leave a Reply

    Kath
    3rd May 2018

    These are in the oven as I type because I couldn’t resist them. I am looking forward to sampling one later. (The white chocolate needs mentioning in the method.) K x

    • Leave a Reply

      Choclette
      6th May 2018

      Oops, thanks for letting me know about that Kath. I’d better sort that out right now. And so glad you’re making them too. They are delicious.

  13. Leave a Reply

    Jo Allison / Jo's Kitchen Larder
    3rd May 2018

    These look incredible and properly fudgy and dense, simply irresistible! And I don’t know what you’re talking about saying these are not healthy? What about all that dark chocolate with its health benefits and almonds (almond skins even!!!) These sound pretty darn healthy to me and I’ll keep telling myself that! 🙂 Thank you for sharing with #BakingCrumbs 🙂

    • Leave a Reply

      Choclette
      6th May 2018

      Haha Jo, I like your talking. I’m happy to go with “healthier than your average brownie” 😀

  14. Leave a Reply

    Cathy @ Planet Veggie
    4th May 2018

    You didn’t have a brownie until the 90s? 🙁 At least you’ve caught up now! I love brownies and I’ll give them a go, but I must warn you, I am *very* fussy about brownies. I blame it on my American blood 🙂

    • Leave a Reply

      Choclette
      6th May 2018

      I don’t think they were a thing over here then. You never used to see them in cafe’s, although I can’t speak for London and all their innovative ways 😉

  15. Leave a Reply

    Helen at Casa Costello
    7th May 2018

    40 different brownie bakes?? You are a brownie making machine. These are so tempting and look so rich. Thanks once again for joining in with #BakeoftheWeek

    • Leave a Reply

      Choclette
      8th May 2018

      Ah, but you can’t go wrong with brownies. They are such a crowd pleaser.

  16. Leave a Reply

    Amanda | Icing Insight
    9th May 2018

    One pan baking is my favourite phrase ever! Love that they’re gluten free too, such a handy recipe to suit everyone’s needs 🙂 xo

    • Leave a Reply

      Choclette
      9th May 2018

      Thanks Amanda. Hugely appeals to me too. I spend far to much time washing up.

  17. Leave a Reply

    Janice
    10th May 2018

    What gorgeous looking brownies, you can’t beat a squidgy brownie!

    • Leave a Reply

      Choclette
      29th May 2018

      I’m never quite sure which is my favourite, brownie or tiffin. Such a dilemma.

  18. Leave a Reply

    Kate - Gluten Free Alchemist
    12th May 2018

    Oh….. My….. Goodness! These are absolutely amazing Choclette. They look so very tempting that I want to eat my computer….. Which would be a very bad idea….. but if it would just bring me that little bit closer to tasting these delicious brownies, then it is worth a try…… Or maybe I could just try making them?!
    I’m impressed too with your brownie collection….. 40 recipes on your blog you say? That’s quite a feat (or is that an addiction?)
    I am pleased to hear that you have found a good source for duck eggs at your new home…… We are very lucky to have a local supply too, for which I am very grateful.
    Thanks for sharing with #G2BGF x

    • Leave a Reply

      Choclette
      13th May 2018

      No, no, don’t go eating your computer Kate. It really wouldn’t taste very nice at all. Hmm, yes, brownies are one of my nemesis. I can’t resist a good one. My supply of duck eggs ( occasional turkey eggs), is a bit erratic, but I’d rather have that than nothing.

    • Leave a Reply

      Choclette
      23rd May 2018

      Haha, feel free to tuck in Jacqui, but I warn you, one bite won’t be enough.

  19. Leave a Reply

    Mary
    22nd May 2018

    I made these! They were lovely and rich and they are gone now. I used the darkest chocolate and unfortunately some of the white chocolate was Lindt and melted clean away but the regular white was there to bIte on. I cut it in SMALL pieces because it was so rich. This will certainly be made again. It also kept in a tin for a few days and was still lovely and moist. Thankyou for a luscious recipe.

    • Leave a Reply

      Choclette
      23rd May 2018

      So glad you liked them Mary and thanks for letting me know. I’ve never used lindt white chocolate in baking before, it’s good to know NOT to use it if you want chunks.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>