Wednesday, 29 July 2015

Gluten Free Salted Peanut Brownies

I have so many brownie recipes, fudgy brownies, cakey brownies, somewhere-in-between brownies, spicy brownies, fragrant brownies, slightly bitter brownies. The list goes on and on and on (and on and on). This one definitely falls on the fudgy side of the fence, with the lack of flour only adding to its gooey greatness. A few handfuls of salted peanuts give the decadent brownies a dynamism in terms of both flavour and texture, but as always you can tinker and tweak as you see fit.

Prep time: 25 Mins
Baking time: 40 Mins
200g Dark Chocolate (I like really dark chocolate, 80% plus but it’s up to you!)
250g Unsalted Butter
75g Cocoa Powder
75g Ground Almonds
140g Caster Sugar
225g Light Muscovado Sugar
4 Large Eggs
1tsp Vanilla Extract
250g Salted Peanuts

Let’s begin. Preheat the oven to (surprise surprise!) 180C/350F/Gas 4 and line a smallish baking tin (around 27x22cm) with baking paper. Melt together the chocolate and butter, either over a bain-marie or in the microwave (if you are confident in your timings), then set to one side for around 5 minutes to cool slightly.

In a large mixing bowl mix together the cocoa powder, almonds and both sugars, then add the melted chocolate and butter. Mix together, then add the vanilla and eggs and beat with vigour until combined. Throw in the peanuts, fold through, then spoon into your prepared tin. Bake in the centre of the oven for around 40 mins, until a metal skewer comes out slightly sticky when inserted. When you are happy the brownie mixture is baked remove from the oven and leave in the tin until completely cool.

Once the brownies are cool you can slice them. Use a very sharp knife for this as the centre of the brownies will be sticky. Once sliced they are good to go. Hooray!

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