Flourless Double Chocolate Brownies

This is the first of a recurrent theme in this house: Brownies, always a winner, so watch out for some more soon!



  • 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


  • 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