Gluten-free brownies
Rich, fudgy gluten-free brownies made with ground almonds and rice flour for a perfect chewy texture.
Equipment
Ingredients
Ingredients
butter (melted)
200 g
dark chocolate (chopped)
200 g
caster sugar
250 g
eggs
3 pcs
ground almonds
85 g
rice flour
50 g
cocoa powder
25 g
baking powder
1 tsp
vanilla extract
1 tsp
salt
0.5 tsp
Instructions
Prepare oven and tin
Heat the oven to 180°C/160°C fan/gas 4. Line a 20cm square baking tin with baking parchment.
Melt chocolate and butter
Melt the butter and dark chocolate together in a heatproof bowl over a pan of simmering water or in the microwave.
Mix in sugar
Remove from heat and stir in the caster sugar until fully combined.
Add eggs
Beat in the eggs one at a time, mixing well after each addition.
Add dry ingredients
Fold in the ground almonds, rice flour, cocoa powder, baking powder, vanilla extract and salt until just combined.
Bake the brownies
Pour the batter into the prepared tin and bake for 25-30 minutes until the top is set and a skewer comes out with a few moist crumbs.
Cool and cut
Leave to cool completely in the tin before cutting into squares.
Storage
Store in an airtight container. Can be frozen for up to a month.
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