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Yields25 Servings

 250 g unsalted butter, plus extra for greasing
 250 g dark chocolate broken into pieces
 200 g golden caster sugar
 4 medium eggs
 150 g ground almonds
 1 heaped tsp gluten free baking powder sifted
 ¾ tsp ground cinnamon, sifted
 50 g dark chocolate chips

Butter a 23cm square tin; preheat the oven to 170C/Gas3


Melt the chocolate with the butter in a bowl in the microwave in 30 second bursts; add the sugar and stir to combine; leave to cool slightly


Add the eggs one by one to the chocolate mixture beating after each addition, until the mixture is very glossy


Gently fold in the ground almonds, baking powder and cinnamon, then add half the chocolate chips; spread the chocolate mixture over the base of the prepared tin; scatter over the remaining chocolate chips and bake for 25-35 minutes or until a skewer inserted at the centre comes out clean


Leave to cool in the tin; slice into squares; the brownies will keep well in an airtight container for several days

Nutrition Facts

Serving Size mini brownies

Servings 0