Welcome back everyone to my baking blog…
So what?! I love brownies…I especially love really gooey and gluten-free brownies. These contain no flour, instead ground almonds. This results in super gooey and soft brownies. For my own little twist I replaced 50g of the plain chocolate with melted toblerone, this added an extra almond flavour and some pieces crunchy almond pieces throughout the mixture. These are meant to be gooey, so don’t worry about that. If you prefer caker brownies then just cook them for slightly longer (see below).
Makes approximately 16 brownies.
100g plain/dark chocolate
50g milk chocolate toblerone
170g soft spread
150g caster sugar
150g dark brown sugar
100g ground almonds
1 and 1/2tsp vanilla extract
1.Preheat the oven to 180 °C/gas mark 4.Grease and line a rectangle baking tin with greaseproof paper.
2.Break the chocolate into a medium sized saucepan with the soft spread. Melt over a low heat until all melted. Leave aside to cool.
3.Whisk the eggs in a large mixing bowl.
4.Combine the sugars together in a separate bowl and slowly add to the eggs until thick and smooth.
5.Add in the chocolate mixture and the vanilla extract to the egg mixture and whisk till combined.
6.Fold in the almonds carefully.
7.Pour into the prepared tin and bake for 35-40 minutes or until crisp on top and still slightly wobbly. If you want them more cakey then continue to cook for 5 minutes more until less wobbly. (Be warned: some ovens can crisp the top too quickly, so you might need to remove from the oven before the end of the cooking time and cover with tin foil and then continue baking).
8.Leave to cool on a wire rack. Then cut into squares and enjoy 🙂
Best served warm with ice cream I think!