Flourless Chocolate Brownies

Dense, fudgy, intensely chocolatey brownies made with ground almonds instead of flour, so they are naturally gluten-free.

Ingredients

• 225g dark chocolate, chopped
• 225g unsalted butter
• 200g caster sugar
• 1 teaspoon vanilla extract
• 3 large eggs, beaten
• 150g ground almonds
• 100g chopped walnuts (optional)
• Pinch of salt

Directions

1. Preheat the oven to 170C/150C fan/gas mark 3 and line a 23cm square tin with baking parchment.
2. Melt the chocolate and butter together gently, then remove from the heat and stir in the sugar and vanilla.

Beat in the eggs a little at a time until glossy.

1. Fold in the ground almonds, the pinch of salt and the walnuts if using.
2. Scrape into the tin and bake for about 25 minutes; the top should be set but the centre still slightly soft.
3. Cool completely in the tin before cutting into 16 squares so they set to a fudgy texture.

Notes

Based on Nigella Lawson’s gluten-free Flourless Chocolate Brownies (nigella.com).