- Preparation time
- 5 mins
- Cooking time
- 25 mins
- 12 people
- Meal course
- Posted by
- Posted on
- October 27, 2015
This is my Gluten Free version of my ever popular and super decadent dark chocolate brownies. Adding cashews and sinfully salting them, gives them a much more adult flavour. Warm from the oven with thick cream and a scoop of your favourite ice cream… Ahhhhhhhh (Insert heavenly cry)
200g good quality dark chocolate
125g unsalted butter
1 cup firmly packed brown sugar
Pinch of salt
60g almond meal
½ tspn gluten free baking powder
1 cup whole unsalted toasted cashew nuts
large pinch of good quality sea salt flakes – extra
- Pre-heat your oven to 170°c and line a square cake pan with non-stick baking paper.
- In a small saucepan stir together the chocolate, butter, sugar and pinch of salt until just melted. Meanwhile, In a separate bowl, lightly whisk the eggs then mix in the almond meal and baking powder until just combined. Add the chocolate mix and stir to combine. Add the nuts and stir gently. Be careful not to overwork the batter.
- Transfer the batter to the pan and evenly sprinkle over the extra salt flakes. Place into your oven and cook for 25 minutes, or until the top is crisp but the centre is still soft and wobbly to the touch - it will firm slightly as it cools. Leave to rest in the pan for 15 minutes before turning out to cool, then cut into 12 squares and enjoy without guilt or remorse, because something this right could never be wrong.
- *** Tip: as unbelievably delicious as these are, fresh and warm from the oven, the next day after being in the fridge they are the most intense, fudgy delight you have ever tasted. Oh. My. God. Resistance is futile.