Brownies |

I won't be modest, these brownies are the best! They are moist, chocolatey and chewy and no one will ever guess that something gluten-free can taste this fantastic. The good news is they are really easy to make - just follow the tips at the bottom of the recipe.

Yield

16-20 brownies

Preparation time

45 mins

Ingredients

100 g (4 oz) good quality plain chocolate (minimum 70% cocoa solids)

100 g (4 oz) unsalted butter

150 g (5 oz) dark soft brown sugar

150 g (5 oz) caster sugar

2 eggs

¼ tsp salt

1 tsp vanilla extract

150 g (5 oz) ground almonds

50 g (2 oz) marshmallows (cut into small pieces)

100 g (4 oz) toasted pecans (optional)

Directions

Pre-heat the oven to 170ºC (325ºF) Gas 3. Line a 22 cm (8½ in) square tin with a large square of foil. (You can also use a disposable square tin measuring about the same, and just brush lightly with a little sunflower oil.) Make sure the corners are carefully lined. Using a pastry brush, lightly grease the foil with a very small amount of sunflower oil, making sure the corners are well greased.
Melt the chocolate and butter in a double boiler or a bowl set over a pan of simmering water (you can also use a microwave), taking care the chocolate does not overheat. Stir the mixture. It should look very shiny and glossy. Remove from the heat and add the sugars and stir through allowing the sugar to dissolve a bit. The mixture may look a bit grainy at this stage but this is completely normal.
Add the eggs, beating well and once again the mixture will be thick and glossy. Add the salt and vanilla and then fold in the ground almonds and finally the chopped marshmallows and toasted pecans, if using. Make sure everything is well incorporated but do not overmix (you do not want lots of air in the mixture). The mixture will be quite thick and reluctant to pour.
Spread the mixture into the prepared tin to form an even layer. Bake for approximately 20–25 minutes or until it is just set in the middle and the edges are slightly coming away from the pan. A wooden skewer inserted in the middle should come out with just a few moist crumbs on it. If it is totally gooey, place back in the oven to bake for a few more minutes. This will not harm the brownies so check them as often as required.
Once they are done, leave them to cool completely in the tin before cutting them. To serve, invert the pan and then very gently peel off the foil. (If you are using a disposable tin, just press the edges of the pan to loosen the brownie a bit, invert the tin and carefully peel the tin away from the base. It should peel away easily). Place the brownies on a board and using a sharp knife, cut into squares and dust with icing sugar.

Notes

Do not overmix the batter. You don’t want lots of air in the mixture.
Always make brownies in a square pan.
Don’t overbake but also don’t underbake!

To test if the brownies are ready

Insert a wooden toothpick in the centre. There should be a few moist crumbs when you remove it. The edges should just slightly be pulling away from the pan.