Brownies! Who doesn’t love them! OMG! These brownies are irresistible and so easy to make! And … gluten free.
5 ingredients is all this recipe needs and most of, if not all, the ingredients are cooking staples that you would normally have in your kitchen.
This recipe is a reader’s recipe from the Jan 23 2014 edition of the Take 5 magazine.
A magazine that my mum took from her doctor’s waiting room. Before you make any judgements, mum did ask the receptionist if she could take the magazine and in return she’d bring back other magazines. A win-win for all ;) Anyways,
thank you Glennys Galvin – the reader who sent in the recipe.
1 1/4 cups caster sugar
1/2 cup cocoa, sifted
125g butter, melted
4 extra large eggs
100g almond meal
* I reduced the amount of caster sugar to 3/4 cup
1) Preheat oven to 180c (160c fan-forced).
2) Grease a 17cm x 27cm slice pan and line with baking paper to cover base and extend up sides of pan.
3) Combine sugar and cocoa in a large bowl, stir in hot butter, then beat in eggs, one at a time, with a wooden spoon.
4) Stir in almond meal.
5) Pour mixture into prepared pan. Bake for 25-30 minutes.
6) Cool in pan then turn out and remove baking paper. Dust with sifted icing sugar and cocoa. Cut into squares.
Makes 16. These brownies will keep for several days in an airtight container in the fridge or cover in cling wrap and freeze for up to three months.
These brownies are moist and little bit fudgy. Even though I cut down on the amount of sugar there was still a hint of sweetness. You cannot go wrong with this recipe.
Psst! I had one that was freshly baked. *swoon* I could have eaten the whole batch. Seriously, nothing beats a good chocolate dessert. Well actually – a good banana caramel pie does – which is my all time favourite dessert.
“You would be amazed by what you can give up, lose, or break, and yet still be a person who gets happy over brownies.” ~ Augusten Burroughs