Hi Everyone!
We had some friends over for dinner last night and one of them happened to be gluten free. So I thought out a few different desserts but seeming as it is starting to get cold and winter like in Melbourne I really felt like making a fudge brownies with a hot fudge sauce. So I modified my usual brownie recipe to make a gluten free version... and boy was I impressed with the outcome! I think I will be using the recipe instead of my normal one from now on as it was delicious and my guests loved it!
This recipe is so so simple I think you are going to love it!
For the brownie:
125g unsalted butter
125g dark chocolate, chopped
3 eggs, lightly whisked
335g (1 1/2 cups) white sugar
110g almond meal
30g (1/4 cup) cocoa powder
1tsp vanilla essence
Pinch Himalayan flaked sea salt (my secret ingredient to make this brownie pop!)
Preheat oven to 180/160 degrees fan
Line a standard brownie tin well with baking paper, this brownie will stick to the pan, so make sure you take your time to line this one!
Melt together butter and chocolate. Quickly stir in the eggs, sugar, almond meal, cocoa powder, vanilla and salt until just combined. Pour into the prepared pan and bake for around 40 minutes until cracked on the top.
Set aside to cool completely.
Once cooled, place in the fridge for a couple of hours to firm up then cut into 16 pieces and serve with hot fudge sauce!
For the Chocolate Fudge Sauce:
1 cup cream
1/2 cup brown sugar
2tbs golden syrup
1 tbs salted butter
200 dark chocolate
1tsp vanilla essence
Combine the cream, brown sugar, golden syrup and butter in a saucepan and bring to the boil, reduce to simmer for 5 minutes stirring occasionally.
Remove from heat and add in chocolate and stir until melted. Pour over fudge brownies and serve.
Happy Baking xx
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