This is the first of a recurrent theme in this house: Brownies, always a winner, so watch out for some more soon!
Ingredients:
- 175g chocolate (I used dark), broken into pieces
- 115g unsalted butter, soft
- 100g light brown sugar
- 60ml apple sauce (again, used to reduced butter amount)
- 3 eggs, beaten
- 1 tsp espresso powder
- 10g cocoa powder
- 1 tsp gluten free baking powder
- 150g ground almond
- 1 tsp vanilla extract + 1 tsp ground vanilla
- 150g chocolate roughly chopped, white and dark
Preparation:
- Preheat oven to 170C/ 150Fan/ Gas 3 and grease or line a 30×20 (12″x8″) cake tin [ I actually use a “brownie pan” that’s how obsessed we are with them!]
- Melt the chocolate pieces with the butter in a bowl over a pan of simmering water
- As soon as it’s melted, remove from the heat and stir in the sugar. Leave for 10mn
- Whisk in the apple puree and the eggs until the mixture has thickened
- Add the espresso powder then sift in the cocoa and baking powder.
- Add the almond, vanillas and chopped up chocolates and carefully mix together
- Pour the mixture in the tin, smooth over and tap gently to remove any air bubbles
- Bake in the oven for about 50mn until risen, slightly crusty on top but still soft underneath
- Leave to cool completely in the tin then remove and wrap. Store overnight
- Cut into 12 pieces. Drizzle with icing or dust with chocolate powder
