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Thursday, 3 November 2016

The best brownies I've ever made..

True fact; these are the best brownies I've ever baked. 

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In a couple of weeks' time, I'm off to stay with some friends and I want to take some baked things for the weekend. (As all good house-guests are brought up to do.) And at least some of whatever I decide to take needs to be gluten-free. So I've been testing out recipes (oddly enough, I always seem to manage to find willing volunteers to try them out, which is good as my waist-line wouldn't thank me for trying them out myself). 

Using something I'd seen online as a start point, but without a few of the ingredients, this was a little trial and error, but I settled on raspberry and pistachio brownies and this is what mine contained:

  • 3 eggs
  • 200g dark chocolate 
  • 200g ground almonds 
  • 100g butter
  • 200g caster sugar
  • 1tsp vanilla extract
  • 1tsp baking powder
  • 50g cocoa powder
  • 1 punnet raspberries
I greased my baking tin, set my oven to 180C, and set about melting my butter, sugar, vanilla and 2/3 of the chocolate in a bowl over a pan of water. Once melted, I stirred in the eggs, almonds, baking powder and cocoa. I then added about half of the rasps and half of the pistachios, plus the remaining chocolate, which I'd chopped roughly into chunks. Fold together well here. 

Pour into a tin, and then scatter the rest of the pistachios and raspberries over the top and bake for 25-30mins, and I found them to be the perfect consistency - a little squishy in the middle but springy on top. 

I'll certainly be making these again in advance of our weekend away, using GF chocolate, just to be on the safe side. 



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2 comments:

  1. Brilliant!!! I will have to make cake for our next flute session and Anne is Gluten and dairy intolerant so this sounds super!

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    Replies
    1. You can definitely sub out the butter for coconut oil and use dairy-free chocolate and they'd be great for that!

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