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Almond brownies with almond oil
Brownies can be prepared not only with butter but also with oil. The rape seed oil and the high quality almond oil lend a truly unique flavor to this gluten free brownie variety made from almond flour.
Production
01
Melt the chocolate in a glass bowl above steam, together with the rape seed and almond oils. Take care that chocolate does not scorch. When two third of it has melted, you can remove it from the steam – with continuous stirring, the rest of the chocolate will melt, too.
02
Mix the eggs and the honey with a hand mixer. Add the almond flour, the cocoa powder and the scraped insides of the vanilla sticks as well as the baking powder and a pinch of salt.
03
Pour the melted chocolate and mix it all until the pulp reaches a creamy consistency. When it has, add the coarsely chopped almonds.
04
Pour the thus prepared dough into the prepared tin and bake it at 160 °C for 40 minutes. Give it at least 30 minutes to rest before serving.
Tip:
Bake the brownies in an oven preheated to 160 °C. Oil the sides of the baking tin (about 22x30 cm) and line it with a baking paper also spread with oil.
Ingredients
50
ml
70
ml
60
g
Tiger nut flour
120
g
almond
5
piece(s)
egg
270
g
honey
25
g
Dutch cocoa powder
1
piece(s)
vanilla stick(s)
90
g
gluten free dark chocolate of high cocoa content
1
pinch
