When a brownie comes out of the oven, crispy on the outside and moist on the inside… the world is a happy place. So what can be even better? Well, the fact that this chocolate brownie is gluten free and is the easiest recipe ever!! My one-bowl wonder cake, with no mixers or other fancy appliances required. Simple baking at it’s best!
Gluten Free Chocolate Nut Brownies
Makes a 20cm square cake
- 180 g dark chocolate
- 180 g salted butter
- 120 g sugar
- 30 g cocoa powder optional
- 2 large eggs or 3 small eggs
- 1 tsp vanilla extract
- 120 g almond meal
- 120 g toasted nuts walnuts, hazelnuts or almonds etc…
Preheat oven 160C. Line a 20cm square baking tin with baking paper.
Melt the chocolate, butter, sugar and cocoa powder together in a microwave safe bowl or in a saucepan over low heat (don’t boil, heat until it is just melted). Using a hand whisk, whisk until smooth.
When the mixture has cooled (can be a little warm), add in the eggs and whisk well to combine.
Add in the almond meal and most of the nuts (reserve a little to sprinkle over the top). Mix until fully combined.
Pour into the lined baking tin, sprinkle the reserved nuts on top.
Bake for 30 minutes or until the cake is set in the centre.
Can be dusted with icing sugar or served just as it is, gooey and warm with a scoop of vanilla ice cream. Enjoy!