This post (like the recipe) is going to be a quick one. Ever since I discovered that I couldn’t have any more wheat, I have been delaying wheat-free baking. I been baking for ages and find normal, wheat-rich baking really easy and intuitive which makes wheat-less baking extra daunting. To be wheat-free you have to use a combination of substitues that are hard to pronounce and to come by. Plus, you have to know how all the substitues behave i.e. corn starch absorbs much more liquid than regular flour and ground almonds add a lot more fat. Fortunately, my craving for chocolate finally surpassed my fear for wheat-free baking and I gave it a shot.
To start off, I based this recipe from one I’ve had by Nigella in her quick meals recipe book. It is super simple and only requires ONE POT! You melt the chocolate and mix all the ingredients into the same pot and then just pour it into a baking tin.
The one comment I have is to make you have very finely ground almonds. If they are slightly course, they won’t act like flour and the end product will be slightly greasy. To combat the grease, you can always cut the brownies and set them on some paper towel like bacon. Might not sound pleasant, but it works!Makes 16 brownies
- 8 oz dark chocolate
- 1 cup butter
- 1 tsp salt
- 1 cup sugar
- 2 tsp vanilla extract
- 3 eggs
- 1 1/2 cup ground almonds
- Preheat oven to 340F (170C).
- Cut the chocolate into chunks so that it will melt faster.
- In a double boiler, melt the chocolate with the butter.
- When the chocolate has melted completely, stir in the sugar, vanilla, and the salt.
- Let the chocolate cool for about 10 mins until it reaches body temperature.
- Stir in the eggs and ground almonds.
- Pour into a brownie tray.
- Bake for 25-30mins.
- Leave to cool, then cut your self one to ‘just sample’ and enjoy