Gluten free walnut brownie

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Gluten free walnut brownie

Almond | Almonds | Dietary Requirement | Gluten-Free | Nut | Recipes

INGREDIENTS

¾ cup (190g) salted butter, cubed

1 + ½ blocks (150g) 70% dark chocolate, chopped into small pieces

3/4 cup (135g) brown sugar

1 cup (165g) castor sugar

2 large eggs, at room temperature

2 tsp vanilla extract

1 cup (120g) almond meal

½ cup (55g) dutch processed cocoa

1/3 tsp fine salt

1 tsp coffee granules/espresso powder (optional)

1 x 110g golden walnuts, roughly chopped

LUCKY NUTS IN THIS RECIPE

Almond Meal

METHOD

Preheat oven to 180°C. Grease and line a 20cm square tin and set aside.
Add butter and chocolate to a large, microwave safe bowl. Using the microwave heat in 15 second increments, stirring between each, until completely melted.
Add both sugars to the melted chocolate bowl then whisk to combine.
Add eggs and vanilla and whisk vigorously for 2-3 minutes or until thick, glossy and completely smooth.
Now, sift in the almond meal and cocoa, then add the salt, coffee and walnuts. Use a wooden spoon to combine, only until all dry patches of flour have gone. Transfer the mixture into the prepared baking tin and bake for 27-30 minutes. The batter should still be gooey in the centre!
Allow brownie to cool completely in the pan, or ideally overnight. Use a hot, sharp knife to cut into desired serving sizes. Enjoy!

Preheat oven to 180°C. Grease and line a 20cm square tin and set aside.
Add butter and chocolate to a large, microwave safe bowl. Using the microwave heat in 15 second increments, stirring between each, until completely melted.
Add both sugars to the melted chocolate bowl then whisk to combine.
Add eggs and vanilla and whisk vigorously for 2-3 minutes or until thick, glossy and completely smooth.
Now, sift in the almond meal and cocoa, then add the salt, coffee and walnuts. Use a wooden spoon to combine, only until all dry patches of flour have gone. Transfer the mixture into the prepared baking tin and bake for 27-30 minutes. The batter should still be gooey in the centre!
Allow brownie to cool completely in the pan, or ideally overnight. Use a hot, sharp knife to cut into desired serving sizes. Enjoy!

Preheat oven to 180°C. Grease and line a 20cm square tin and set aside.
Add butter and chocolate to a large, microwave safe bowl. Using the microwave heat in 15 second increments, stirring between each, until completely melted.
Add both sugars to the melted chocolate bowl then whisk to combine.
Add eggs and vanilla and whisk vigorously for 2-3 minutes or until thick, glossy and completely smooth.
Now, sift in the almond meal and cocoa, then add the salt, coffee and walnuts. Use a wooden spoon to combine, only until all dry patches of flour have gone. Transfer the mixture into the prepared baking tin and bake for 27-30 minutes. The batter should still be gooey in the centre!
Allow brownie to cool completely in the pan, or ideally overnight. Use a hot, sharp knife to cut into desired serving sizes. Enjoy!