Fussellette and I have been attempting to re-create the ooey-gooey goodness of Gluten-Free Pantry’s Chocolate Truffle Brownie Mix. This recipe, from one of my favourite bloggers Nick at Frugal Feeding, may very well replace that mix in my heart.
The ingredients are simple: chocolate, butter, sugar, eggs, cocoa, almonds, and raisins. And we all know the best things in life are often the simplest.
Preheat your oven to 350°F and spray and line a glass baking dish. The larger your dish, the thinner your brownies will be, so keep that in mind.
In a large metal bowl suspended over simmering water, melt together 200g dark chocolate and 75g butter until smooth. Remove it from the heat and put it on a heatproof surface.
Chuck in 130g sugar and stir that up. Then add in, one at a time, 2 eggs.
Stir in, as well, 1 tablespoon cocoa powder and 2 tablespoons ground almonds. I think next time I might experiment using almond flour instead, but today I didn’t have any. With just ground almonds I did have some trouble with cohesion when it was done.
When that’s all combined, add in a couple handfuls raisins according to your preference.
Slide that good stuff into your dish and bake for anywhere between 15 and 25 minutes, depending on your brownie depth, until the centre is JUST set. If you bake any longer, then you’ll have cake, not a brownie, and that just isn’t the point.
As hard as it will be, make sure you let the brownies cool completely before slicing and serving. in fact, it often helps, when making especially tender brownies, to freeze them for an hour before cutting them. You can always heat them up again later, but if you move in too soon you’re likely to end up with a brownie mess.