This is the best brownie I have ever eaten. Verity and her mum, Linda (who also makes the most delicious olive bread and cheese and pesto bread) gave us this recipe. It is easy to make and uses dark chocolate (which is better for our microbes than milk or white chocolate). Having said that, when Georgia makes it, she always tries to sneak in some white chocolate chips so I have to be vigilant! I suspect my children will still be making this brownie long after I have lost my microbes. Well I hope they do, anyway!
300g dark chocolate (dark means at least 70%)
300g soft brown sugar
1tsp vanilla extract
150g plain gluten free flour
75g ground almonds
Heat the oven to 150 degrees C
Grease and greaseproof paper line a baking tray/tin.
Melt the chocolate and the butter over a bain marie.
Whilst that is melting, whisk the 4 eggs and the soft brown sugar together in a bowl.
Add the melted chocolate and butter to the eggs/sugar mix and mix well.
Add the vanilla extract.
Sieve the plain gluten-free flour.
Add the flour and the ground almonds to the rest of the ingredients – mix it all together gently.
Pour into the greased and lined tin and bake in the oven at 150 degrees C for 15-25 minutes. Bake just until the chocolate begins to shine and crack on top but still retains a slight wobble to it in the middle. Leave to cool and then see how irresistable it is! I love it with thick Greek youghurt whilst it is still warm.