Gluten-Free Chocolate Brownies

When you make these delicious chocolate brownies, nobody will guess they're gluten-free. This is one of the most often-requested gluten-free chocolate brownie recipes I have — squidgy, fudgy cubes of joy that taste just like the real deal.

The simple batter is hugely versatile, so try adding your favourite nuts, dried fruits, or sweets to create new flavour combinations. These brownies keep in an airtight container for 3-4 days, and honestly taste even better the next day once the sponge has absorbed all that rich chocolatey flavour.

Ingredients

• 225g dark chocolate (minimum 70% cocoa solids)
• 225g butter
• 2 tsp vanilla extract
• 200g caster sugar
• 4 large eggs, beaten
• 150g ground almonds
• 80g mini marshmallows (optional)
• Extra white and milk chocolate, for decoration

Directions

1. In a bowl, melt chocolate and butter together in the microwave with 30-second breaks, or use a double boiler. Preheat oven to 170°C/325°F.

2. Add sugar and vanilla extract, and let the mixture cool slightly.

3. Add eggs and ground almonds. If you like, fold in mini marshmallows or your favourite nuts.

4. Pour the mixture into a 24cm/9-inch square baking tin. Bake for 25-30 minutes — the top should be set but the middle still gooey.

5. Once completely cooled, cut into 16 squidgy squares (four down, four across). Decorate with more chocolate and enjoy!

Tip: warm a square in the microwave for 10-20 seconds before serving for that fresh-from-the-oven gooeyness.

Hugs, Alla xox

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