It’s been a slow day. Some of us (no names) haven’t got dressed today (not that getting dressed has been incentivised at all!). It’s truly November outside, the mist hasn’t lifted all day and the air is cold enough to see your breath. So being home, recipe testing, playing games with the kids and snuggling on the sofa has been soul nourishing. And, along the way we’ve created some nourishing treats too. So here’s a recipe hit! Flourless Chocolate Brownies! Which makes them gluten-free by the way, and if you substitute the butter for coconut oil they’d be vegan too! So practically healthy…right?! (ahem) Actually I think the ground almonds make for a better brownie than flour anyway. They keep these brownies moist and add some nutritional value. If you’re a brownie fan I’m sure you wont be disappointed, these have a fabulous crisp top and a lovely gooey moist centre. Rich, chocolatey and truly indulgent, just as a brownie should be… I wonder what Einstein would say?..
100g unrefined caster sugar
250g ground almonds
2 tbsp raw cacao powder (cocoa powder would be fine too if that’s what you have)
1 tsp vanilla extract
4 tbsp coconut cream
150g 70%min dark cooking chocolate*
1.Pre-heat the oven to 180C.
2. In a food processor (or with a fork in a bowl) cream together the butter and sugar.
3. Add the eggs 1 at a time with the processor running (or keep stirring) until fully incorporated.
4. Add the cacao (or cocoa) powder and vanilla extract and fully incorporate.
5. Add the ground almonds and coconut cream.
6. When all the ingredients are evenly mixed, chop the chocolate into small chunks and turn it through the mixture.
7. Spread evenly into a buttered brownie tray (or baking tray), and bake at 180C for 25 minutes.
Serve warm with ice cream, or just as they are with the chocolate still molten. Or leave them to cool and store in an air-tight container, they’re good cold too!
*So just a note on buying chocolate. As with all things processed it can be loaded with ‘extras’, usually unpronounceable and probably not all that good for us, at least, they’re not there for our nutritional benefit, rather, to increase shelf life and bulk products out so check the label! Chocolate and cocoa isn’t native to the UK, so we’re a little more detached from how and where it’s growing. For that reason I choose organic and fair trade products. The Fairtrade Foundation links food stability to economic growth, and in supporting independent growers, we are supporting their ability to sustain their business. Which in turn means sustainable farming, and a better quality of living. For something that we’re buying occasionally, like chocolate, I like to think I’m doing it responsibly. Heaven forbid chocolate should become endangered! Check out the fair-trade foundation for more information.