Yum. The perfect dessert (serve with ice-cream and fresh raspberries) or a delicious lunch time treat.
I LOVE pecans and combined with dark chocolate they are the right side of sweet enough. I am unable however to promise that these brownies are not distinctly more-ish. I would go as far as to say they definitely are.
Sorry about that.
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{Ingredients}
- 125g dark chocolate broken in to pieces
- 225g soft dark brown sugar
- 125ml sunflower oil, plus extra for greasing
- 1/2tsp vanilla extract
- 2 eggs
- 75g ground almonds
- 25g rice flour
- ½ tsp salt
- ½ tsp gluten free baking powder
- 75g chopped pecans
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Method
- Preheat oven to 180°C/fan160°C/gas 4. Grease and line an 8 inch square tin.
- Place the chocolate in a heatproof bowl and melt over a saucepan of gently simmering water.
- Leave until just melted then remove from the heat and add the sugar, oil, vanilla extract and eggs. Mix together well.
- Add the ground almonds, rice flour, salt, baking powder and pecans and fold in until well combined.
- Tip in to the tin and bake for about 45 minutes until the middle still wobbles gently when you shake the tin.
- Remove from the oven and leave to cool in the tin for at least an hour before removing and cutting in to 12 squares.
- Serve just as is or with a dollop of ice cream and raspberries as a yummy dessert.
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Do you have a dairy free dark choc you recommend?
Hi Amy. I would use a Lindt 80% dark chocolate , green and blacks 80%, divine chocolate or Montezumas dark chocolate which is a little more expensive but works really well. So long as it is about 70% coco you are fine although do check the label. They will often say may contain traces of milk due to the factories where they are made so if you want to be doubly sure Holland and Barret (or other health shops) do a good selection. Equally supermarkets have started stocking in their free from ailse so worth a look. Hope that helps as these really are rather tasty so worth a bake! Charlotte x
Hi there! I made these brownies myself, and I really liked them! Next time I might experiment with the amount of sugar. But I liked their fudge-y texture, and how easily they went together. I only had to bake mine for about 30 mins. Thanks!
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