A chocolate brownie obsession
There is something about Celia’s blog that rather too often compels me to rush home from work and cook whatever it is she has posted on….and more often than not it involves chocolate. Lots of chocolate. She posted this recipe for chocolate brownies a couple of weeks ago and sure enough I made a batch that night. And ate most of it over the next 24 hours. Ofcourse I could not help myself and I tinkered with her recipe, making it gluten free and reducing the sugar by a third. I used LSA (linseed, sunflower and almond mix) instead of flour, and walnuts. Yum! The second day I made another batch – this time with half LSA and half buckwheat flour. No more walnuts left so I used pistachios and almonds. Not so succesful. Only ate half the tray of them. Two days later I made my third batch. This time I decided to follow the recipe more faithfully and used flour and increased the sugar by a tiny bit to 110g (I could not bring myself to go the whole 150g of the original recipe). I found this batch too sweet…and strangely too oily as well. It could have been something I did…I don’t want to put you off the original recipe as it looks sensational. Not sure that I could go the double chocolate hit in the original recipe as Celia does…but I am sure Tara could (as she hinted to me that she loves brownies that have chocolate chips in them…not knowing that the original recipe had just that). My favourite version is definitely the first LSA version. Worthy of a reprint of the recipe I think.
Gluten Free Chocolate Brownies
90g butter (I think I will drop this a bit next time to say 70g)
225g chocolate (I used 54% Callebaut)
90g sugar (the original recipe calls for 150g)
50g LSA (or 40g plain flour as per the original)
200g walnuts lightly toasted in the oven and then roughly chopped
Melt the butter in a saucepan and remove from the heat. Add the chocolate and allow it to melt into the butter. Add the sugar and give it a minute or two to melt as well. Now add in the remaining ingredients (apart from the walnuts) and stir vigorously for a few minutes. Fold in the nuts. Pour into a lined baking dish (about 20cm square) and bake in an oven preheated to 160C fan forced. Bake for 20 minutes. Allow to cool (if you can wait that long) and then cut. It will be very crumbly while warm, but get quite firm and chewy the next day…if there is any left!