Now, if the title doesn’t make you want to instantly drop what you are doing and bake up a storm then I guess I have a little convincing to do. So I am just going to fire some words out there: Chocolatey, rich, gooey, indulgent, moist, moorish, dairy frees, gluten free, I promise you’ll never go back because these are the best brownies ever, if I do say so myself.
So you want these bad boys in your mouth, no doubt, they are hot property in my household and the only reason they don’t get eaten in one day (warm from the oven) is because they get more and more delicious in the days following.
I added roasted hazelnuts to this batch but you can add pretty much any dried fruits or nuts (they are delish with dates).
Aimee’s Ultimate Chocolate Brownie’s
-250g dairy free butter
-200g 90% coco chocolate (broken in small pieces)
-100g roast hazelnuts
– 80g coco powder
-50g plain gluten free flour
-30g ground almonds
-1 teaspoon baking powder
-1 teaspoon ground cinnamon
-400g soft dark brown sugar
-Set your oven to 180c and line a square 8 inch cake pan with grease proof paper.
-This recipe is my favourite 1 pot wonder. Melt butter and chocolate on a medium low heat in a large sauce pan, mixing often so chocolate doesn’t burn.
-Once melted add the hazelnuts (or other morsels) and mix. Set to one side. Measure out your dry ingredients and add them to your chocolate/ butter mix. Make sure you mix really well so everything is incorporated. This goes against everything if you are a seasoned cake baker but it should look kind of grainy. (This is when my phone ran out of battery so there is no pictorial evidence)
– Now add one egg at a time, mixing after each addition. Your final mixture will look silky and glossy.
-Pour the brownie mix into your cake tin making sure it gets into the corners. Place in the middle of your oven and bake for 25 minutes. Turn off your oven and leave them in the oven for another 15 minutes with the door ajar.
Remove and leave to cool (if you can). They should have that ‘just set’ feel when cool. Dust with a good amount of icing sugar, cut and serve with ice cream, double cream or just as they are.