On Sunday I headed to Howarth to see my friend Lucy, who was preforming at Cobbles and Clay. We were chatting and decided we would have a tea swap, which then evolved into a tea and cake swap. I think we did give ourselves quite a tricky challenge, I’m gluten free but Lucy is dairy free, which means changing extra ingredients and not being quite sure how they will turn out.
I thought I’d share the recipe with you, one because I think the brownies taste delicious, and two because I was asked for it by a couple of people.
100g - Dairy Free Spread (I used Pure Dairy Free Sunflower spread)
150g - Dark Chocolate at least 70% cocoa (I used Green & Blacks, it was the only one I could find).
2 tsp - Vanilla Extract
100g - Ground Almonds
175g - Caster Sugar
4 - Eggs, separated
1. Pre heat your oven to 180 degrees C/350 degrees F/Gas Mark 4. Grease a 20cm/8 inch square tin, and line the base.
2. Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water.
3. Leave to cool slightly and then add the vanilla extract.
4. Add the sugar and almonds, mix well until combined.
5. Lightly beat the egg yolks in a separate bowl and add to the chocolate mix.
6. Whisk the egg whites until they form stiff peaks. Gently fold a large spoonful of egg whites into the chocolate mix, then fold in the remainder.
7. Spoon the mixture into the prepared tin, and bake for 35-40 minutes, or until risen and firm on top but still slightly gooey in the centre. Leave to cool in the tin, then turn out, remove lining paper, and cut into 12 pieces.
8. Dust with icing sugar to look extra pretty.
When I was baking these I managed to mix up step 5 and 4, but they still turned out fine! The recipe is one I amended from a gluten and dairy free cook book I have.
I’ve just had the verdict from Lucy on twitter and she says the brownies are amazing! I think you should get baking and bake some of your own.