Nigella certainly knows how to do a good brownie recipe (actually, pretty much any recipe) and this one doesn’t disappoint. This recipe is becoming my go-to when one of my gluten free friends comes over for a cup of tea. These are proper gooey, indulgent brownies and are the perfect chocolate fix.
This is also my bake for Bumpkin Betty Baking Club and this month’s theme is Free From. If you are a bit of a baking obsessive like me, please do join in! Find out more about the club here and read Jaclyn’s lovely write up for last month here.
Recipe from Nigella Express by Nigella Lawson
225g dark chocolate, roughly chopped
225g unsalted butter, diced
2 tsp vanilla extract
200g caster sugar
3 eggs, beaten
150g ground almonds
- Preheat the oven to 190°C/fan 170°C/gas mark 5. Line a (roughly 24cm) square tin with baking paper.
- Melt the chocolate and butter over a bain-marie or in a heavy based saucepan. Once it has all melted, take off the heat and leave to cool slightly.
- Measure out ground almonds in large bowl, add the eggs and the chocolate mixture, stir until all the ingredients are combined.
- Pour the mixture into your tin and bake in the oven for 25-30 minutes, or until the the top is set but still gooey underneath. Leave to cool slightly, and enjoy warm with a cuppa. Oooo chocolate deliciousness….