A few twists on Nigella’s Gluten Free Brownie


There are a few things I love about Nigella Lawson. Firstly, her one-pot dishes. This ticks that box = minimal cleaning up. Secondly, her sensual approach and love of food. I definitely get that feeling when I have one of these babies.

I have made some small modifications, mainly in the form of adding some choc chips/increasing some proportions of certain ingredients. I recommend serving with cherries and you favourite vanilla ice-cream. The result? One chocolately, melting, fudgy, rich, and delicious dessert. Enjoy!

• 250 grams dark chocolate (minimum 70% cocoa solids)
• 250 grams butter
• 2 teaspoons vanilla extract
• 200 grams caster sugar
• 3 large eggs (beaten)
• 250 grams ground almonds
• 100 grams dark chocolate, chopped into chips
• 100 grams chopped walnuts (or hazelnuts/pecans/macadamias/mixture)

• Preheat the oven to 170°C/gas mark 3/325ºF. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
• Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
• Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm / 9 inch square baking tin or, most sensibly, use a foil one or one lined with baking paper.
• Bake in the oven for 25-30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgy-bellied squares.
• Serve with your choice of ice-cream, cherries, or other creative accompaniments.

2017-05-17T19:50:38+00:00 July 22nd, 2013|Han's Corner Blog|

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