Gluten-free brownies

Based on Nigella‘s recipe, these rich and gooey brownies make for a perfect dessert, served warm with some cream or ice cream.  These are suitable for vegetarians, too.

Being a student on limited funds, I am used to tweaking recipes based on the quantities and ingredients readily available to me; this recipe was no different.


Makes 12 brownies

158 g dark chocolate (I used Waitrose’s cooking chocolate but Bourneville works great, too.)

158 g salted butter

2 teaspoons vanilla extract

3 large eggs

100 g ground almonds

75 g chopped nuts (I used walnuts and brazil nuts)


1. Preheat oven to Gas mark 3/170 °C.  In a saucepan, melt the dark chocolate and butter over a very low heat.

2. Take the pan off the heat and gradually add the sugar and vanilla extract to the chocolate mixture.

3. Let the pan to cool a little before beating each egg and folding it into the mixture.  I was careful to fold it in as to not knock out any air.  After this, fold in the chopped nuts too.

4.  Carefully transfer the mixture into a foil-lined baking tin (traybake tin or a loaf tin will suffice) before baking it for 30-35 minutes.  After this, the top will be cooked but the inside will still be gooey – this is how it is supposed to be.

5. Once cooled, cut into 12 squares.  Best served warm.


Published by

Julia Anduiza

Kitchen experiments and creations of a Chemistry graduate. A recent convert to the plant-based world, what originally was intended for my thrifty student days, has turned into my lifestyle. My passion lies in cooking anything from the plant kingdom, from your humble tubers to your ostentatious berries. Currently, I am devouring local and seasonal food, as well as reaping in the benefits of living ethically and sustainably - and I hope I inspire others to do the same too!

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