The Queen's favourite brownies no less, made without any flour to make them richer and stickier. Happily for those avoiding gluten that makes them an allowable treat too.
100g
Blanched & Chopped Walnuts
3
Free Range Eggs (beaten)
225g
Unsalted Butter
50g
Chopped Dark Chocolate
225g
Dark Chocolate
200g
Castor Sugar
1 Pod
Bourbon Vanilla
150g
Ground Almonds
Method
Preheat oven to 140 C / 275 F / gas mark 1.
In a bowl over simmering water melt the sugar, butter and 225g chocolate, stirring until mixed and melted, but taking care not to heat too much.
Take off the heat, allow to cool slightly, and add the seeds from the vanilla pod, walnuts, ground almonds, eggs and chopped chocolate.li>
Line a buttered, shallow 20cm square baking tin with baking parchment to cover the base and pour in the mixture.
Bake for 35 minutes then give the tray a gentle shake: the brownie should wobble very slightly in the middle. If it still appears liquid, give it another 5 minutes.
Take out and allow to cool completely in the tin. The texture should be rich, fudgy and slightly moist.
Leaving it in the tin, slice into squares of your preferred size and use a thin fish slice to ease them out one at a time
