Scorched almond and chocolate brownies (wheat or gluten free)


So here I am again, posting a random recipe after a long time away. I’ve been thinking about this blog a lot recently, trying to work out what I would do about it. Then yesterday I made these awesome brownies and I really didn’t want to lose the recipe, so the obvious thing was to post it here. I’ve found this site a really useful archive generally, and so I’ve decided that I’m going to continue breaking all the rules – I won’t post daily, or weekly, or even regularly. I won’t focus on a particular topic or theme and I won’t make any promises about keeping this up! In short I’ve decided that I want to keep this blog around, but as I really don’t have the time to do much blogging, I’ll just be happy with doing the little bits that I can and keeping the site going as a personal archive. If no one reads it, well, I don’t care!

So, I started with this recipe for these brownies, but I took it in a different direction by adding roasted almonds and my favourite Amaretto liqueur. They ended up tasting like a cake version of scorched almonds (not sure if that is going to translate out of Australia, but essentially scorched almonds are just chocolate coated roasted almonds). In other words, delicious!

I made these with 1/2 cup rice flour and 1/2 cup rye flour, making them wheat free. If you want gluten free replace the rye flour with a gluten-free flour and make sure your other ingredients (especially the cocoa and baking powder) are also gluten free.

Almond and Chocolate Brownies

handful whole almonds (how precise am I!)
150g butter
1/2 cup rice flour
1/2 cup rye flour
1/4 teaspoon baking powder
1/2 cup cocoa powder
2/3 cup caster sugar
1/3 cup dark brown sugar
2 eggs
scant 1/4 teaspoon vanilla concentrate (or equivalent of vanilla essence)
2 tablespoons Amaretto liqueur
To make
Preheat the oven to 180 degrees Celsius. Put the almonds on a baking tray and add to the oven while it is heating, roast until they are slightly fragrant and the skins have turned a deeper brown. If you’re not sure if they are done eat one! The inside should have become slightly darker. Once they are done remove from oven and allow to cool a bit, then chop roughly (so each kernel is in thirds-ish).
Butter a 20 x 30cm tin and line with baking paper.
Melt the butter and leave to cool.
Sift the flours, baking powder and cocoa into a large bowl. Add the sugars and mix gently. Make a well in the centre. Add the eggs, vanilla and Amaretto to the cooled melted butter and mix so the eggs are lightly beaten. Add the liquids to the dry ingredients and mix with a metal spoon until just combined. Add the chopped almonds and stir through.
Pour the batter into the tray, spread out evenly and then bake for 15-20 minutes (until a skewer comes out clean).

3 responses to “Scorched almond and chocolate brownies (wheat or gluten free)

  1. I’ll read it Jean! Lovely recipe.

  2. I’m here too jean…Reading this in the piazza in noli!!! Having a wee apperitivo and hoping not to be sprung by nonna!!!

  3. I am making this immediately

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