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. 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.
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 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.
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You can find plenty more chocolate inspiration in my chocolate recipes collection. All delicious, of course.
Choclette x
Triple Chocolate Almond Brownies. PIN IT.
Triple Chocolate Almond Brownies – The Recipe
Triple Chocolate Almond Brownies
Ingredients
- 175 g salted butter
- 175 g dark chocolate broken into pieces (I used I used 72%)
- 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
- 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
Nutrition Estimate
Linkies
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.
Thanks for your reply – i’ll let you know when i do x
Thank you and so glad you like them.
These are exceptional. Thank you so much. Can you please let me know of they freeze well please? Thanks
Hi Sybil. I’ve never actually tried freezing these brownies or any brownies come to that. But cake generally works well, so I’m inclined to think they’d be okay. Would love it if you let me know.
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.
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.
They look like a Brownie should look like, Ijust want to reach in and take a bite.
Haha, feel free to tuck in Jacqui, but I warn you, one bite won’t be enough.
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
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.
What gorgeous looking brownies, you can’t beat a squidgy brownie!
I’m never quite sure which is my favourite, brownie or tiffin. Such a dilemma.
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
Thanks Amanda. Hugely appeals to me too. I spend far to much time washing up.
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
Ah, but you can’t go wrong with brownies. They are such a crowd pleaser.
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 🙂
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 😉
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 🙂
Haha Jo, I like your talking. I’m happy to go with “healthier than your average brownie” 😀
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
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.
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.
Sometimes nothing but a brownie will do 🙂
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
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.
I am actually drooling reading this recipe. They look so rich and I actually prefer brownies made with nuts rather than flour.
They are so good made with ground almonds Claire. Mind you, your Minister’s Slices are delicious too – I’ve just made some.
Those look totally luscious! I haven’t baked brownies for ages….. time to rectify that!!
I go for ages without baking or having a brownie, then suddenly, nothing else will do.
Oh my oh my. These look great! Gotta try making these!
Thanks Poyma. I shall be making them again soon for sure. They are so good.
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
Thanks Jenny, I agree, warm with ice cream is an excellent way to go.
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.
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.
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!
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.
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!
These are the sort of things that would fly at a pop-up cake stall Ness. Go for it.
The texture of these look amazing for being gluten free. Thanks for joining in with #freefromfridays
Thanks Emma. Ground almonds can be brilliant for baking and they have that added bonus of being gluten-free.
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!
Yes, I think you have it there Angie. Stay clear and don’t bake them at all
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.
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.
These sound amazing! They look so good, dark and chocolatey too.
They are some of the best I’ve made. I say that with caution, because I always think my latest brownies are the best.