Saturday, 12 March 2011

Time for some cake!

Possibly the best brownie recipe ever, and it just happens to be gluten-free.
Everyone likes these (well, actually I have heard one person didn't - ???)

Melt 100g butter with 100g of chocolate (70% cocoa, or 50:50 70% cocoa: Green and Black's Maya Gold chocolate). Add 100g ground almonds, 75-150g sugar (depends on how sweet you want them), 2 eggs, 1 tsp baking powder, 1 tsp vanilla essence and a generous pinch of salt. Mix well. Pour into a greased and lined square tin, bake for 30 minutes at 180 degrees C. Cut into squares straight out of the oven.

Options: you can reduce the amount of sugar, but too much lower and the crispy top will disappear.
Maya Gold chocolate makes this extra special, mix 50:50 with the 70% cocoa chocolate
You can also add walnut pieces - mmmmm.

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