The gooiest of brownies, moist and soft, and ideal as a decadent dessert to serve with ice cream. Wowwee, delicious! These don’t contain flour so are perfect for anyone who can’t tolerate gluten.
MAKES 16 BROWNIES
COOK TIME: 30-35 minutes, plus cooling
250g (9oz) butter, cubed, plus extra for greasing
350g (12oz) dark chocolate, broken into pieces
300g (11oz) dark muscovado sugar
6 large eggs
75g (3oz) ground almonds
1. You will need a 23cm x 30cm (9in x 12in) traybake tin. Preheat the oven to 180C/160C/gas 4, then grease the tin with butter and line with baking paper.
2. Place the chocolate in a heatproof bowl, add the butter and set over a small saucepan of gently simmering water. Heat through until runny and melted.
3. Measure the sugar into a bowl, add the eggs and whisk until all the sugar has been incorporated. Carefully pour in the melted chocolate mixture and stir until evenly mixed, then fold in the ground almonds and gently stir to combine.
4. Pour in to the prepared tin and bake in the oven for about 30-35 minutes or until a light crust forms on top and the mixture is firm around the edges but still soft in the middle.
5. Leave to cool in the tin, to let the brownies set, then cut into squares (see tip) and serve with ice cream.
Can be made up to a day ahead and reheated to serve warm.
The cooked brownies freeze well.
MARY’S CLASSIC TIP
It’s best to leave the cooked brownies in the tin, rather than trying to turn them over and peel off the baking paper. They are so gooey, the beautiful crust will be crushed if they are overhandled. Slice straight from the tin and use a palette knife to remove each square.
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