I'm pretty lucky when it comes to food. I can eat most things. In fact, I'm regularly found devouring dairy, wolfing down wheat and gorging on gluten-infused goodies.
Other people are far less fortunate and have to be incredibly careful when it comes to diet choices. Finding or making mouth-watering morsels that fit the bill of a restrictive diet can be tough. Sometimes food intolerances and allergies can result in compromising on taste. But this certainly need not be the case when it comes to brownies!
I recently made a batch of gluten free chocolate fudge brownies and was bowled over by their yumminess. So much so that I ate four in the space of half an hour. Rich, gooey, dense and decadent, these sweet treats certainly don't skimp on flavour... and are also extremely easy to make. I would go so far as to say I actually prefer these to flour-based brownies.
The recipe I used is below and is courtesy of award-winning Norwich chef Jon Gay. You can find out more about Jon and his recipes at: www.jongayfood.com.
Gluten Free Chocolate Fudge Brownies
Ingredients:
200g Plain Chocolate (good quality)
125g Salted Butter
125g Caster Sugar
4 Eggs (Separated)
200g Ground Almonds
Handful of Fudge Pieces
Method:
Preheat the oven to 180C (350F). Line a suitable baking tin with greaseproof paper. Melt the chocolate either in a microwave or over hot water.
Whisk together the butter and sugar in a separate bowl until the mixture becomes light and fluffy. Add the egg yolks one at a time whilst continuing to whisk. Add in the almonds. In another bowl whisk up the egg whites until they form firm peaks.
Add the melted chocolate to the egg and almond mix and then carefully fold in the egg whites. It's important to retain as much air as possible in the mixture at this stage. Add in the fudge pieces.
Pour the mixture into your lined baking tin and smooth the surface. Bake for 15 minutes. Cut into squares once completely cooled.
Makes 12 Brownies.
Other people are far less fortunate and have to be incredibly careful when it comes to diet choices. Finding or making mouth-watering morsels that fit the bill of a restrictive diet can be tough. Sometimes food intolerances and allergies can result in compromising on taste. But this certainly need not be the case when it comes to brownies!
I recently made a batch of gluten free chocolate fudge brownies and was bowled over by their yumminess. So much so that I ate four in the space of half an hour. Rich, gooey, dense and decadent, these sweet treats certainly don't skimp on flavour... and are also extremely easy to make. I would go so far as to say I actually prefer these to flour-based brownies.
The recipe I used is below and is courtesy of award-winning Norwich chef Jon Gay. You can find out more about Jon and his recipes at: www.jongayfood.com.
Gluten Free Chocolate Fudge Brownies
Ingredients:
200g Plain Chocolate (good quality)
125g Salted Butter
125g Caster Sugar
4 Eggs (Separated)
200g Ground Almonds
Handful of Fudge Pieces
Method:
Preheat the oven to 180C (350F). Line a suitable baking tin with greaseproof paper. Melt the chocolate either in a microwave or over hot water.
Whisk together the butter and sugar in a separate bowl until the mixture becomes light and fluffy. Add the egg yolks one at a time whilst continuing to whisk. Add in the almonds. In another bowl whisk up the egg whites until they form firm peaks.
Add the melted chocolate to the egg and almond mix and then carefully fold in the egg whites. It's important to retain as much air as possible in the mixture at this stage. Add in the fudge pieces.
Pour the mixture into your lined baking tin and smooth the surface. Bake for 15 minutes. Cut into squares once completely cooled.
Makes 12 Brownies.
