Hi Guys! Today I have another Brownie recipe for you cause I think you can never have enough of great chocolate dessert recipes. A bit of chocolate never hurts anyone, right?
I’m brownie addict. It’s my favourite chocolate dessert that always satisfies my sweet tooth, plus it’s very easy to make (and eat of course). I like trying different recipes, adding fruits, seeds, coffee or whatever delicious into the batter. After I tried sooooo many recipes I can finally say I found what I’ve been looking for. Yaaay!
The best part of these Gluten Free Brownies (and there are many) is that they’re incredibly mild, moist and not crazy sweet. I think the recipe does not call for any extra sugar as the chocolate itself is sweet enough.
Have a wonderful weekend everyone and let me know if you try them at home!
- 200 g / 7.1 oz good quality chocolate (I used 60% dark chocolate)
- 70 g / 2.5 oz coconut oil or unsalted butter
- 3 large eggs
- 3/4 cup + 2 tbsp almond flour (or very finely ground almonds)
- 1 tsp baking powder
- a pinch of sea salt
- 1 tbsp vanilla (extract, sugar, paste…)
- a handful of almonds, chopped
- Optional: a handful of fresh or frozen berries (raspberries, blueberries…)
- Optional: 5 tbsp coconut or raw cane sugar (skip if your chocolate is sweet enough)
- Melt chocolate and butter or coconut oil over a hot-water bath, stirring occasionally. Once melted, let it cool for about 5-10 minutes. Then beat in eggs, one at a time. Add sugar and vanilla, stir well.
- Preheat oven to 338 F / 175 C. Line a 20 cm x 25 cm (7.8 inch x 9.8 inch) cake pan with a sheet of parchment paper.
- In a large bowl, mix flour, baking powder and a pinch of salt.
- Add the chocolate mixture into the dry one and mix well. Pour into prepared pan and sprinkle with chopped almonds and berries if using.
- Bake for 30-35 minutes. Set aside to cool completely before serving.