It was then that I discovered I have a mouse/mice, as my packet of Self Raising flour had a hole it in, as did my caster sugar and my muesli.
I wasn’t happy.
I bought a few traps, and so far I have caught one of those bastards. Thank you peanut butter (I know I shouldn’t have it in the house, but peanut butter is like chocolate to mice).
While in my cleaning mode, I found dark chocolate, that I totally forgot I had. Still in it’s best before date (for another year, whoot), so I figured I should use it before I forget that it’s there.
So I thought about what can I make for the kids that I know that they will eat. Brownies came to mind.
Out came the cookbook to my trusty Brownie recipe, which I have made a zillion times. I have no idea where I found it. All I know it’s hand written (in my awful writing).
The original recipe is not Gluten Free. However I decided to Gluten Free-ied this recipe and it’s divine. So Enjoy!
- 200g 70% Dark Cooking Chocolate (or higher)
- 100g Butter, chopped
- 1cup Almond Flour
- 1tsp Gluten Free Baking Powder
- ⅛ cup | 2tbs of Cocoa Powder
- ⅔ cup firmly packed Brown Sugar
- 2 eggs
- 1 tsp Vanilla Essence
- Preheat oven to 180c | 390f
- Line a 12x7" baking dish with greaseproof paper
- Over a double boiler melt butter and chocolate over low heat until smooth. Allow to cool.
- In a bowl, mix almond flour, baking powder & cocoa.
- Stir in sugar.
- Pour the dry ingredients into the chocolate mix, gently combined
- Stir in vanilla & eggs until mixture is glossy and all combined.
- Spread mixture into a tin and bake for 20 minutes.
Notes: You can bake it longer for 20 minutes, but no longer than 30. I like mine soft and gooeyish (like the picture).