Chocolate [Fudge] Brownies

This month’s recipe is our very own Millie’s (surprisingly) gluten free chocolate brownies. Our Brand Content Executive found this one by happenstance when looking for a pudding for a friend with celiac disease. Over to Millie: 

Turns out these brownies made for a friend with celiac are even better than any brownie recipe I had tried so far with flour in. Now, this is my absolute go to recipe when people are visiting, or it’s someone's birthday. Or if it’s been a bad week, or a good week. It doesn’t take a significant reason to make them really! Also, this recipe’s brownies can just be the base - You could stir in some swirls of peanut butter, chocolate chunks, coffee, blueberries, cheesecake, marshmallows, Nutella… whatever you fancy. 

Ingredients

280g of sugar

340g dark/plain chocolate

5 large free range eggs

225g unsalted butter

100g ground almonds

A pinch of salt

Method

1. Preheat your oven to 170 degrees and line a brownie tin with parchment paper. The one I used was 15 inch by 11 inch.

2. First, combine the five eggs and the sugar and set them to whisk on high speed for five minutes, or until they've transformed into a thick airy mousse-like mixture.

3. In a large bowl, break the chocolate into chunks and heat in the microwave at thirty second intervals, stirring after each one. Once the chocolate is close to being melted, add the butter to the bowl and allow the heat of the chocolate to help it to melt too.

4. By hand, combine the chocolate butter mixture with the sugar egg mixture and stir them gently together.

5. Stir in the ground almonds and a large pinch of salt, as well as any extras. I put some Curly Wurlys in there! If you like the sweet/salty combo, sprinkle some flakes of sea salt on top of the brownies before they're baked too.

6. Pour the brownie batter into the pan and bake for 45 - 50 mins on the middle shelf of the oven, or until the edges are slightly browned and pulling away from the pan, and the top is crackled and firm (but the inside will still be very gooey). Remove from the oven after 50 mins at the most, even if you're not sure if they're cooked. They will continue to cook and firm up as they cool.

7. Let cool overnight if possible - if you want to enjoy immediately, scoop out a corner and enjoy with ice cream, but don't attempt to remove from the pan or cut until they've completely cooled, as they'll be too gooey.

This recipe is so amazing, I can’t believe I gave it away so easily to be honest!