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.
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. A quick check has just shown me that I’ve 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.
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.
- Matcha blondies
- Coffee brownies with almond nut butter
- Marmite caramel brownies
- Raspberry fudge brownies
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.
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.
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 better 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. But hens eggs will still make the grade.
Other Gluten Free Cakes You Might Like
- Black Forest gateau
- Breakfast bibingka (coconut cakes)
- Caramelised pear & carob cake
- Coconut chocolate cake made with chickpea flour (vegan)
- Coffee cardamom chocolate mousse
- Gluten-free sponge cake filled with jam and cream
- Raspberry rose friands
- Vegan peanut butter banana muffins
If you’d like to see some more gluten-free recipes, I have quite a few of them.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these naturally gluten-free triple chocolate almond brownies, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more gluten-free recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Triple Chocolate Almond Brownies. PIN IT.
Triple Chocolate Almond Brownies – The Recipe
Triple Chocolate Almond Brownies
- 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
- 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.
These 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.
This post contains affiliate links to Froothie Optimum products*. Such links are marked with an asterisk *. 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 blithe and blogging.