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Yields1 Serving

Ingredients

 125 g Chopped Chocolate
 125 g Butter
 25 ml Golden Syrup
 500 ml Brown Sugar
 3 Eggs
 5 ml Vanilla Extract
 250 ml Almond Flour
 125 ml Cocoa Powder

Directions

1

Preheat oven to 160ºC.

2

Grease and line a 20 x 20 square cake tin.

3

In a small sauce pan, melt the butter, syrup and chocolate.

4

With an electric mixer, beat the eggs and sugar until thick and pale.

5

Add vanilla extract, almond flour and cocoa powder along with the melted chocolate.

6

Mix well until all ingredients are well combined.

7

Pour into prepared tin.

9

Allow to cool in the tin.

10

Turn out onto a board, trim the edges and cut into 9 pieces.

11

Serve with ice cream or on their own. Keep in an airtight container for up to three days.

Ingredients

 125 g Chopped Chocolate
 125 g Butter
 25 ml Golden Syrup
 500 ml Brown Sugar
 3 Eggs
 5 ml Vanilla Extract
 250 ml Almond Flour
 125 ml Cocoa Powder

Directions

1

Preheat oven to 160ºC.

2

Grease and line a 20 x 20 square cake tin.

3

In a small sauce pan, melt the butter, syrup and chocolate.

4

With an electric mixer, beat the eggs and sugar until thick and pale.

5

Add vanilla extract, almond flour and cocoa powder along with the melted chocolate.

6

Mix well until all ingredients are well combined.

7

Pour into prepared tin.

9

Allow to cool in the tin.

10

Turn out onto a board, trim the edges and cut into 9 pieces.

11

Serve with ice cream or on their own. Keep in an airtight container for up to three days.

Gluten-Free Double Chocolate Brownies

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