These brownies are small squares of indulgent, rich, gooey perfection. With the added benefit of being gluten-free. Yes, there are a myriad of gluten-free brownies out there; I think I have tried them all, and this is the recipe I come back to time and again. In addition, the fact that it is a one bowl wonder, what could be better?

A FEW TIPS:

• The better the quality of the chocolate, the better the brownie.
• The better the quality of the almonds (read fresh here), the better the brownies.
• There are so few ingredients in this recipe; there is really nowhere to hide.
• Though I strongly suggest using caster (superfine) sugar as it dissolves better into the batter, if you can’t find any, use granulated sugar instead.
• Do not overbake.

INGREDIENTS:

• 375g (13 ¼ ounces) good-quality dark chocolate
• 375g (13 ¼ ounces / 1 ⅔ cups) non-dairy butter alternative
• 300g (1 ½ cups) caster (superfine) sugar
• 6 medium (5 large) eggs
• 225g (2 ¼ cups) ground almonds
• 1 teaspoon table salt (or 1 ½ teaspoons diamond kosher salt)

METHOD:

1. Heat the oven to 170℃/340℉. Line a 22×33 cm (9×13 inch) baking tray with baking paper, set aside.
2. In a large microwave-safe bowl, melt the chocolate and non-dairy butter together in the microwave, using 30-second blasts, mixing in between each blast, until the mixture is melted and smooth. (Alternatively, place chocolate and butter alternative in a large metal bowl set over a pot of simmering water, without the bottom of the bowl touching the water. Stir occasionally until the chocolate is melted and smooth, take the bowl off the heat).
3. Add the sugar to the melted chocolate mixture and mix well until fully incorporated.
4. Add the eggs, using a whisk, whisk until the eggs are emulsified, and the mixture starts to thicken.
5. Using a spatula, fold the almonds and salt into the mix until fully combined, and pour the batter into the prepared tin.
6. Bake for 25-30 minutes until the brownies are just cooked; it should still have a bit of a wobble in the center.

MAKE AHEAD:

Though these are at their best eaten still warm from the oven, they will keep for two weeks in an airtight container in the fridge.