How can you not love brownies? A good brownie must, must be fudgy (no chocolate cake impostors please!). It must also be balanced in terms of flavour (bitter chocolate vs sweet) and texture (dense squidgy brownie vs crunchy filling).
This recipe promises all that. And as a bonus, it also happens to be entirely gluten-free!
Recipe for Gluten-free Almond Brownie Fingers
- 125g butter
- 125g dark chocolate, 70% cocoa solids
- 100g caster sugar
- 1/2 tsp salt
- 15g cocoa powder
- 1 egg
- 1 tsp vanilla extract
- 50g ground almonds/almond meal
- 50g chopped toasted almonds
- 50g mini chocolate chips (opt.)
Step 1: Preheat your oven to 175°C (350°F). Grease and line a loaf tin.
Step 2: In a small pot or saucepan, add the butter, sugar, salt and cocoa powder. Heat over medium-low heat until all the butter and chocolate has melted. Remove from heat and cool for about 15 minutes.
Step 3: After the chocolate mixture has cooled, add the remaining ingredients and stir to combine. Pour into the prepared loaf tin and bake for 30 minutes. Remove from oven and cool before cutting into fingers.
For clean cuts, refrigerate the whole baked brownie for at least 2 hours, then cut with a knife dipped in hot water, wiping clean the blade in between cuts.