• 325g dark chocolate
  • 125g butter
  • 1 tbsp vanilla extract
  • 175g light brown sugar
  • 65g castor sugar
  • 3 large eggs
  • 100g ground almonds

I saw a friend this week. We went to school together many years ago. She gave birth to her first born child just two days before my third son arrived.

We descended on her, all 5 of us, snotty nosed and covered in germs. The way you are when you have a 3 and a 5 year old as well as a baby; there’s no time for antibacterial hand spray. I promised myself I wouldn’t do it, really I did, but then I couldn’t help myself.

I committed the mortal sin of trying to impart my knowledge on her. It’s exactly the kind of thing that used to drive me to distraction as a first time mother. Some friend who just happened to have won the prize for reproducing sooner and with more vigour than me would rock up, pronounce everything was actually really easy once you have a few kids and advise I basically slightly ignore my baby and let him cry a little sometimes. Oh and sleep when the baby sleeps. I’m as bad as all the others. It comes from a friendly well meaning place of course, but really it’s just plain annoying. (Note. To Self.) Next time I see her I will make her these brownies as way of an apology and stop being such a know it all.

Buy my recipe book Recipes from a Normal Mum by clicking here!

One year ago: Orange rubble cake and Oatmeal & fudge cookies and Puffed up peaches

Two years ago: Clementine cake and Macadamia and white chocolate shortbread

Three years ago: Teacher’s pet chocolate and hazelnut oaty biscuits and Spelt loaf

Four years ago: Restorative chicken and leek risotto

Photography by Minal Photography.

Gluten free brownies

Makes 12 little brownies but you can cut them up smaller or bigger

Ingredients:

  • 325g dark chocolate, broken into pieces
  • 125g butter
  • 1 tbsp vanilla extract
  • 175g light brown sugar
  • 65g castor sugar
  • 3 large eggs (at room temperature)
  • 100g ground almonds

Preheat the oven to 180C/gas mark 4. Line a 20 x 20cm square tin with non stick paper. Place the chocolate and butter into a medium saucepan and heat on a very low heat, stirring all the time until dissolved and molten. (If you are too scared to do this and worried about the chocolate going all grainy then use the bain marie method).

Add all of the other ingredients, mix well until well combined and pour into the tin. Bake for 20 – 25 minutes until the top of the brownie has formed a crust but there’s still a little squidge left in the middle. (The sides will be a little better cooked.) It may have puffed up a bit but will sink after removing from the oven. Cool on a wire rack still in the tin until completely cool. Slice with a hot knife (dipped in boiling water) for perfect little squares that happily accompany a nice cup of tea.

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