Gluten free chocolate orange brownies

The weather today was crazy - one minute sunny and the next windy and tipping down with rain. With such unpredictable weather the best plan of action was definitely to stay in and bake, which is how this little beauty was born! It is an adapted version of an Emma Goss-Custard recipe.

The brownies are super duper rich and so work magically with a good scoop of ice cream.

The photo above is of the non-topped versions but you can include the chocolate-orange topping if you so choose; I quite like them in their most deeply dark version.

To make a tray of gluten free chocolate orange brownies you will need:

Brownies
150g salted butter
600g plain chocolate
240g ground almonds
1 tbsp coffee granules (you can't taste it but it makes the brownies even more decadent)
1 tbsp of a mix of orange juice and zest (or if you wish just orange juice with bits)
6 eggs

Chocolate orange top
50g plain chocolate
1 tbsp olive oil
1 tbsp of a mix of orange juice and zest (or if you wish just orange juice with bits)

Start off by pre-heating your oven to 180C and greasing and lining a square baking tin.

Melt the butter and plain chocolate together in a large bowl - either over boiling water or in the microwave with regular stirring and checking.

Once the chocolate and butter has melted throw in your ground almonds and coffee granules. Zest and juice the orange into a small bowl and spoon off 1 tbsp of this to add to the gloomy mix. Use and electric whisk and combine them all, adding the eggs slowly so as not to cook them. Keep beating the mix on a nice high speed until it is smooth and pale.

Pour the mix into the prepared tin and smooth right into the corners - it's pretty thick so this is quite important! Pop in the pre-heated oven and bake for 25 minutes - a skewer inserted in the middle should come out clean.

Leave to cool in the tin.

Make the chocolate orange topping by melting the chocolate, oil and a tablespoon of the orange juice and zest mix together. Smother this over the cooled brownie, allow to cool and cut into pieces.

Comments

Beetroot soda bread

This is a super-simple loaf to make when you don't want to wait hours for it to prove. I love the pink-hue you get from adding beetroot to this loaf. It is a good loaf to make to use up the dregs of bags of flour. Beetroot soda bread Makes 1 loaf 300g beetroot (I used vacuum packed) 1 tsp fennel seeds 100ml plain full-fat yogurt 400g flour (I used 300g plain white and 100g wholemeal flour) 1 tsp sea salt 2 tsp baking powder 50g seeds (I used sesame) Preheat the oven to 220C. Puree the beetroot with the fennel and yogurt in a food processor until smooth. Mix the flour with the sea salt, baking powder and seeds. Fold the liquid beetroot mixture through this. As it comes together you can form into a ball with your hands but do not work too much or the finished loaf will be tough. Scatter some flour on a baking tray and place your ball of dough on top. You can add some more seeds to the top. Dust with flour and cut a deep cross into the top of...

Sourdough discard blueberry and chocolate cupcakes

Since having our sourdough starter (Dough Exotic) we have had to be creative about how we use the discard. This recipe is based on The Boy Who Bakes banana and chocolate recipe; we didn't have any over-ripe bananas so used an extra egg. Sourdough discard blueberry and chocolate cupcakes Makes 20 cupcakes 200g sourdough discard 1 tsp vanilla extract 3 eggs 150g softened unsalted butter 185g granulated sugar 150g plain flour 2 tsp baking powder 1/2 tsp table salt 125g blueberries 125g dark chocolate, roughly chopped into chunks Preheat the oven to 180C and l ine muffin tin with cake cases. Stir the sourdough discard, vanilla extract and eggs. In a separate bowl whisk the softened butter and sugar until pale and creamy. Add this to the sourdough bowl. Fold in the flour, baking powder and salt. Stir through the blueberries and dark chocolate. Spoon into the cupcake cases and bake in the preheated over for 22 minutes.

Frozen yogurt breakfast bowl

I feel as if Instagram and Pinterest are awash with photos of breakfast bowls containing ingredients I just can't get my hands on in Wales (mail order acai berries anyone?) I did want to jump on the trend bandwagon however and so have been enjoying frozen yogurt breakfast bowls instead (sprinkled with some homemade granola of course - this batch has cashews rather than ginger in though). I make this in my smoothie maker - anything with the ability to blitz frozen fruit will do. I can thoroughly recommend this as a breakfast to get you kick-started in spring! To make 1 portion of frozen yogurt breakfast bowl you will need: A handful of frozen berries - the major supermarkets do this really well 1 banana 1 tablespoon of greek yogurt A splash of milk From experience of multiple attempts at this, you need to order the ingredients in the blender so that the banana and yogurt are nearest the blade (to create a kind of paste) with the frozen berries ...

Classic Caggs

Search This Blog