This recipe is adapted from a Nigella recipe. They are perfect with a cup of tea or as a dessert.
These are also dairy and gluten free!
Makes 16 squares
Ingredients
225g dark chocolate
225g butter
2 teaspoons vanilla extract
200g caster sugar
3 large eggs (beaten)
150g ground almonds
100g dairy free white (or milk) chocolate or chopped walnuts.
Method
1. Preheat the oven to 170°C/150°C Fan/gas mark 3/325ºF.
2. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
3. Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
4. Beat the eggs into the pan along with the ground almonds and chopped walnuts.
5. Turn into a 24cm/9 inch square baking tin lined with grease-proof paper.
6. Bake in the oven for 25-30 minutes. The top will have set and have a slight thin crust, but the brownie will still seem slightly soft and gooey underneath.
7. Leave in tin to cool and then carefully cut into 16 squidgy slices.
Serve as they are, or warm with ice cream or cream.
