Author Notes
Ever since I was in middle school, I've loved baking treats for choir rehearsals, but it wasn't until two years ago when I lived in London that I ran into the problem of gluten-free choir friends not being able to eat my cooking. That wasn't about to stop me from baking for rehearsals, so I took it as a challenge to come up with new recipes that everyone would enjoy. These brownies were a huge hit among the singers, and I have to say, they paired really well with our requisite post-rehearsal ales (or cider, for the gluten-free) at the pub! —ChristineB
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Ingredients
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5 ounces
gluten-free bittersweet chocolate
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8 tablespoons
unsalted butter
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2
eggs
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1 cup
light brown sugar
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1/2 teaspoon
vanilla extract
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1/2 cup
almond meal/flour (I like Bob's Red Mill)
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1/4 cup
buckwheat flour
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1/2 teaspoon
salt
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1/4 teaspoon
baking soda
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1/2 cup
Werther's toffee candies, roughly chopped
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1/2 cup
toasted, chopped walnuts (cooled)
Directions
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Preheat oven to 350 F/170 C, and grease an 8x8 in square cake pan, and/or line it with parchment paper for easier removal and cutting.
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In the microwave, or over a double boiler, melt the chocolate and butter together in a large bowl. Allow the mixture to cool until warm, then vigorously whisk in the sugar, and then the eggs one at a time, until smooth (this may take a couple minutes). Then, whisk in the vanilla extract.
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In a small bowl, stir together the almond meal, buckwheat flour, salt, and baking soda. Stir dry ingredients into the chocolate mixture, just until the streaks of dry ingredients disappear.
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Fold in the chopped toffee and walnuts.
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Pour into prepared pan, and bake for about 25-30 minutes, until the edges are firming up, but the center is still very soft (but no longer liquidy). Be careful not to overcook!
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Remove pan from oven, and allow it to cool completely before cutting the brownies (give them a good hour, at least. or better, yet, stick them in the fridge for a few hours--I have a thing for thoroughly chilled brownies).
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