I can’t believe the last time I did a baking post was back in April! This one is definitely due! I’m back with yet another chocolatey recipe. This morning me and my mum thought we’d have a go at making some brownies seen as the weather wasn’t up to much. Baking is one of my favourite things to do, especially in the Autumn and although I can’t say these are bake-off standard, for a first attempt they tasted delish, which is the most important thing right? I promise you won’t regret making these which you can enjoy at the end with friends and family…or just yourself teamed with a cuppa. This recipe also doesn’t use flour and is instead, flourless (university challenge here I come) and also doesn’t require much skill or any fancy ingredients.
Prep time: 15 minutes
Cooking time: 35 minutes
Makes: 16 servings
Total time: 50 minutes
- 75g (3oz) unsalted butter, chopped, plus extra to grease.
- 250g (9oz) chocolate of choice, chopped
- 15g (1/2oz) cocoa powder
- 2tsp. vanilla extract
- 250g (9oz) caster sugar
- 4 large eggs
- 100g (3 1/2oz) ground almonds
- Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line a 20.5cm (8in) square tin with baking parchment.
- Melt the chocolate and butter together in a large pan over a low heat, stirring occasionally. Take off heat and whisk in cocoa powder, vanilla and sugar until combined.
- Next whisk in the eggs, one at a time, before stirring in the ground almonds. Scrape into the prepared tin and level. Bake for 25-30min or until firm to the touch. Leave to cool completely in tin. Chill for at least 1hr before cutting into squares.
- To store: Once chilled, keep well wrapped in foil or in an airtight container at room temperature for up to 5 days.
*this recipe is from goodhousekeeping.com
If you do decide to have a go at these make sure to let me know! Enjoy!