I’m a big fan of David Lebovitz and so far, the recipes that I’ve tried from his collection have never failed to have me licking the crumbs off my lips, fingers and plate. His beetroot chocolate cake turned out beautifully moist and bomb-diggity. His ginger cookies recipe that I’ve since adapted and is now one of my most popular orders, especially from the older generation. And now, these gluten-free brownies.
While I’ve now tried countless gluten free brownie recipes, I often use ground nuts as a substitute for flour. These use only cocoa powder and cornstarch so it’s great for those who have nut-allergies, if unlike me, you don’t add in extra nuts of course. These brownies were proper intense and extremely rich, dark and fudgy. No one will ever guess these to be gluten-free. They are amazing! I left the recipe as it was apart from reducing the amount of sugar from 150g down to 120g. I found it sweet enough to counter the bitterness from the cocoa powder yet not overwhelmingly so.
David Lebovit’s Gluten Free Brownies (Makes 1 8×8″ Square)
225g Dark Chocolate
1/8 tsp Sea Salt
120g Sugar (Reduced from 150g)
10g Cocoa Powder
75g Pecan Nuts, Coarsely chopped
- Preheat oven to 170deg C and line an 8×8″ baking tin.
- Over gentle heat, melt butter together with dark chocolate and sea salt. Remove from heat.
- Whisk in sugar.
- Whisk in eggs one at a time.
- Add in sifted cocoa powder and cornstarch. Beat for a minute until smooth and glossy.
- Fold in 50g of pecans. Pour batter into prepared tin and sprinkle remaining nuts on top. Press in gently to stick. Bake for 20-25min.
I didn’t know what to expect from these brownies but what I can tell you is I did not expect them to taste as good as they did! It had all the elements that make a great brownie in my opinion and took less than 10min to make the batter. This recipe is definitely a keeper and one I will come back to again and again! Especially when I’m hangry for delicious brownies since these bake faster than a trip to the bakery.