Triple Chocolate Almond Brownies - Naturally Gluten-Free

Triple Chocolate Almond Brownies

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, Dessert
Cuisine American, British
Keywords almonds, brownies, dark chocolate, white chocolate
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 pieces


  • 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


  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. I used my fab Optimum Vac2 Air Vacuum Blender to grind the 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

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.