I realise that I am about to make a strong statement, but for me the best gluten-free brownie ever is the one that you can find at the “naturally fast food” chain Leon in the UK (where fast food is good). And Leon’s has blessed us by supplying the Better Brownie recipe in their Leon’s “Brownies, Bars & Muffins” recipe book. These are a slight commitment to make, and possibly not for the faint hearted as there is a substantial amount of chocolate involved. I make these for friends who do not to follow a gluten-free diet and they also agree that these pretty good! So give yourself some time, get chopping and melting, and make these bad boys.
Ingredients
180 grams unsalted butter plus extra for greasing
200 grams dark chocolate (54% cocoa solids)
1 orange
2 teaspoons espresso or strong coffee
80 grams whole almonds (skin on)
4 free-range eggs
100 grams ground almonds
160 grams dark chocolate (54% cocoa solids, in chunks)
160 grams very dark chocolate (70% cocoa solids)
150 grams fructose
pinch of sea salt
3-4 drops vanilla essence
Directions
Heat the oven to 180 degrees C. Generously butter a 30 x 20 x 5cm baking tray.
Melt the butter in a small pan, and allow it to cool slightly.
In a separate bowl, melt the 200g of chocolate over a pan of hot water, stirring well to make sure that it is properly melted, and being careful not to burn it. Finely grate the orange zest directly into the melted chocolate to catch the oils that are released during the zesting.
Add the coffee and melted butter to the chocolate mixture.
On another baking tray spread out the almonds and toast in the oven for 10 minutes, or until golden, then roughly chop.
Crack the eggs into a large mixing bowl. Add the ground almonds, the chopped almonds, all the chocolate chunks and lastly the fructose. Stir in the salt and vanilla, followed by the chocolate mixture.
Mix well until creamy and thickened, but do not over-mix, as too much air will cause the brownie to crumble when baked.
Spoon the mixture into the prepared baking tray and place in the oven for approximately 20-25 minutes. Take care not to over-bake the brownies. They are ready when the edges are slightly crusty but the middle is still soft. Remove from the oven and allow to cool in the tin.
Note: fructose turns a much darker colour when baked than sugar. The brownie develops a glossy sheen and will not look cooked, when in fact it is. Resist the temptation to cook it for too long. You can replace the fructose with 180 grams of sugar.
These are rich and decadent, but so worth the effort, and taste even better the next day (if that is even possible).
Follow the recipe exactly (even the order ingredients are added to the bowl) and you too shall experience this best gluten-free brownie ever!
And here is the brownie in it’s natural habitat at a Leon’s.
Book cover below – find the magic on page 10!
GLUTEN FREE AND VANILLA 