The Best {Gluten-free!} Brownie

It’s Friday! And raining… oh so typical of London spring. We were feeling in the need for a little pick-me-up this afternoon while strolling around Portobello Market after finishing some work. What was quick, easy, and baked in under an hour (as our patience was running low!) Brownies! Not just your typical brownie though, a gluten-free brownie packed with salted caramel, hazelnuts and a pinch of chili. If you can resist cutting a piece from them fresh out of the oven, we applaud you… because we were unable to!

P.S. Don’t be scared of homemade caramel, follow the steps below, it’s easier than you think!

INGREDIENTS

For the caramel:

125g (1/3 cup) caster sugar
65ml (1/3 cup) double cream
40g (3 tablespoons) unsalted butter
1/8 tsp maldon sea salt

For the brownies:

150g (12 oz) dark chocolate (minimum 70%, roughly chopped)
150g (6 oz) milk chocolate
175g (1 1/2 sticks) unsalted butter
175g (1 cup less 1 tablespoon) demerara sugar
4 eggs
1 teaspoon vanilla extract

50g (1/2 cup) ground almonds
40g (1/2 cup) cocoa powder
1 teaspoon bicarbonate of soda/baking soda
1/4 teaspoon salt
1 pinch chili powder (optional)
50g (3 oz) hazelnuts, toasted and roughly chopped (optional)

INSTRUCTIONS

In a large heavy- bottomed saucepan, heat the sugar, swirling as it begins to melt. When it is golden brown and liquid, remove from the heat and pour in the cream (it will bubble, don’t worry!). Swirl to incorporate the cream, while adding small pieces of butter and salt until combined. Pour into a bowl and set aside.

For the brownies, preheat the oven to 180C/350F and line the bottom and sides of a 23cm square tin with parchment paper

Melt the chocolate and butter in a bowl over a bowl of simmering water, stirring with a spoon until melted. Remove from the heat, add the sugar and beat well. With a whisk, gradually add each egg, beating until combined. Add the vanilla then gently mix in all of the dry ingredients with a spatula or wooden spoon. Stir in the hazelnuts.

Pour about 2/3 of the batter into the lined tin, add dollops of caramel, using a knife swirl the caramel throughout the mixture. Cover with the remaining brownie batter.

Bake for 35-40 minutes until just firm to the touch. Remove from the oven and allow to cool completely before cutting (if you can resist!)