Flourless Almond brownies
These flourless Almond brownies are really fudgy and delicious, probably the best ones I’ve ever made. Ideal for gluten-free and protein-rich diets. They are perfect treats for Mothers’ day, Valentines Day or they can make ideal Christmas gifts too. You can serve them warm too, with custard or ice cream – for example as a Sunday lunch or dinner party pudding.
Ingredients
Method
- Preheat the oven to 180°C.
- Melt the butter, set aside to cool. Make the coffee, set aside to cool.
- Melt the 54% chocolate in bowl over simmering water, set aside.
- Cut the almonds into coarse pieces and roast them in a dry pan. Set aside.
- Crush the 72% chocolate into tiny pieces.
- Mix the cooled butter with the lukewarm coffee and add the grated orange peel.
- Combine the ingredients in a large bowl in the following order: first add the eggs, then the roasted and ground almonds, then stir in the melted chocolate, then the crushed chocolate pieces, then the sugar. Stir a little and add the salt, vanilla essence and finally the butter. Stir into a thick batter, but not too long, otherwise too much air will get into it.
- Pour the batter into a well greased baking tin (about 20×20 cm) and bake in the preheated oven for about 20 minutes. Don’t overcook – the middle must remain gooey!
- Remove the tin from the oven.
- Let it cool in the tin, then move to a wire rack. Slice the brownie into cubes, just before serving.